Impact of the established healthy canteens and restaurants in Shanghai on usage of oil， salt， and sugar， and on nutritional knowledge and behavior of diners / 上海预防医学

ObjectiveTo evaluate the changes of the usage of oil， salt， sugar and nutritional knowledge and behavior intervention among diners before and after the establishment of healthy canteens and restaurants in Shanghai. MethodsA comprehensive intervention was conducted through the establishment of healthy canteens and restaurants， encompassing interventions such as oil， salt， and sugar management， improvement of nutritional environment， staffing and training activities， and nutrition labeling guidance. A pre-post self-controlled study design was used to compare changes in oil， salt and sugar usage， as well as diners’ knowledge and behaviors related to nutrition and nutrition labeling， before and after the intervention. ResultsAfter intervention， the total usage of oil， salt， and sugar per meal in the canteens and restaurants decreased by 18.33%， 14.83%， and 13.66%， respectively，and all had statistically significance differences（P<0.001）. The awareness rate of "cooking oil intake"， "salt intake"， and "added sugar intake" among diners increased from 24.07% to 38.04%， 58.52% to 71.28%， and 26.85% to 45.01%， respectively. The awareness rate of "daily food types" and "weekly food types" increased from 43.07% to 56.53% and 49.52% to 64.32%， with significant differences （P<0.001）. The rate of understanding the content of nutrition labels increased from 66.91% to 76.90%， the awareness rate of nutrition labels increased from 53.59% to 69.06%， the rate of active reading of nutrition labels among diners increased from 73.38% to 81.23%， and the rate of selecting and purchasing food based on the information of nutrition labels increased from 69.27% to 77.79%， all of which were statistically significant （P<0.001）. ConclusionThe comprehensive interventions carried out through the creation of healthy canteens and restaurants have significantly impact on usage of oil， salt， and sugar， as well as on the nutritional knowledge and behaviors of diners.

Factores que cuantifican la percepción de calidad en el servicio al cliente en un restaurante mexicano / Factors that quantify the perception of quality in customer service in a Mexican restaurant

Resumen Una de las industrias más destacadas de la economía mexicana es la restaurantera. Su importancia, debido a su número de empresas, creación de empleos y emprendimientos, ha ocasionado que se genere un alto índice de competitividad. Esto provoca que se busquen estrategias para mejorar la calidad del servicio que ofrecen, con el propósito de retener y atraer clientes. El objetivo de este trabajo fue identificar los factores que conforman la percepción de la calidad en el servicio en un restaurante mexicano. Para ello, se utilizó el instrumento DINESERV, mediante un enfoque cuantitativo y un análisis factorial confirmatorio. Los resultados mostraron que el instrumento DINESERV es válido para restaurantes mexicanos. Asimismo, se detectaron los factores que integran el servicio al cliente, enfatizando los aspectos de tangibilidad, confiabilidad, respuesta y empatía. Características como personal competente y con experiencia, tener siempre presente los intereses del cliente y la apariencia de la vestimenta y limpieza del personal de servicio son elementos clave para que el restaurante genere mayor satisfacción en sus clientes.

Abstract One of the most prominent industries in the Mexican economy is the restaurant industry. Its importance, due to the number of companies, job creation and business ventures, has caused a high competitiveness index to be generated. This causes the search of strategies to be sought to improve the quality of the service they offer, in order to retain and attract customers. The objective of this work was to identify the factors that comprise service quality perception in a Mexican restaurant. For that purpose, we employed the DINESERV instrument, through a quantitative approach and a confirmatory factor analysis. Results showed that the DINESERV instrument is valid for Mexican restaurants. Likewise, the factors that make up customer service were identified, emphasizing the aspects such as tangibility, reliability, response and empathy. Factors such as competent and experienced staff, always keeping in mind the interests of the client, the appearance of the service personnel´s clothing and cleanliness are key elements for the restaurant to generate greater satisfaction in its customers.

Associação entre ingestão de bebida alcoólica e estado antropométrico de universitários / Association between alcohol consumption and anthropometric status of university students

Introdução: objetivamos avaliar associação entre ingestão de bebida alcoólica e estado antropométrico em estudantes que frequentam Restaurante Universitário. Metodologia: estudo transversal com 155 universitários em que foi avaliado o consumo de bebida alcoólica, frequência do consumo, tempo de consumo, quantidade e hábitos adotados enquanto bebiam. As medidas antropométricas realizadas foram estatura, peso, circunferência da cintura, circunferência do quadril e quatro dobras cutâneas (tricipital, bicipital, subescapular e suprailíaca). Para análise, realizamos estatística descritiva, o teste de qui-quadrado de independência para as proporções entre os grupos e a diferença entre as médias das medidas antropométricas de acordo a quantidade de bebida alcoólica consumida foi avaliada pelo teste ANOVA. Foram considerados significantes valores de p<0,05. Resultados: dos universitários, 63,87% eram bebedores, 23,2% dos bebedores estavam com excesso de peso, 21,2% apresentaram circunferência da cintura com risco elevado e percentual de gordura em excesso em ambos os grupos (77,8% vs. 73,2). Identificamos diferença estatisticamente para a circunferência da cintura entre o tempo de consumo (p=0,003) e entre o percentual de gordura corporal de acordo com a quantidade de bebida alcoólica consumida (p=0,001). Conclusão: o estado antropométrico dos universitários que consumiam bebida alcoólica apresentou alta frequência de excesso de peso e risco de complicações metabólicas associadas à obesidade, mesmo que sem significações estatísticas para as associações testadas.

Introduction: we aimed to evaluate the association between alcohol intake and anthropometric status in students who attend the University Restaurant. Methodology: cross-sectional study with 155 university students in which the consumption of alcoholic beverages, frequency of consumption, consumption time, quantity and habits adopted while drinking were evaluated. The anthropometric measurements taken were height, weight, waist circumference, hip circumference and four skinfolds (triceps, biceps, subscapular and suprailiac). For analysis, we performed descriptive statistics, the chi-square test of independence for proportions between groups and the difference between the means of anthropometric measures according to the amount of alcoholic beverage consumed was evaluated by the ANOVA test. Significant values of p<0.05 were considered. Results: of the college students, 63.87% were drinkers, 23.2% of the drinkers were overweight, 21.2% high risk waist dissipation and fat percentage in both groups (77.8% vs. 73 ,two). We identified a statistically significant difference for waist circumference between consumption time (p = 0.003) and between body fat percentage according to the amount of alcoholic beverage consumed (p = 0.001). Conclusion: the anthropometric status of college students who drank alcoholic beverages presented a high frequency of weight and risk of metabolic complications associated with obesity, even if without statistical significance for the tested associations.

Cuantificación del desperdicio de alimentos en servicios de alimentación de la Universidad de Costa Rica / Quantification of Food Waste in Food Services of the Universidad de Costa Rica

Resumen Antecedentes: los alimentos desperdiciados en ventas al detalle en Latinoamérica (15 %) podrían suplir las necesidades alimenticias del 64 % de quienes sufren hambre en la región. Objetivo: determinar los desperdicios de alimentos en tres servicios de alimentación de la sede Rodrigo Facio de la Universidad de Costa Rica a partir de la guía de medición de la Red Costarricense para Disminuir la Pérdida y el Desperdicio de Alimentos. Materiales y métodos: los desperdicios en los servicios de alimentación N1 y N2 fueron medidos en 2018 y 2019 y en el N3 en 2019; se realizaron 15 mediciones siguiendo la metodología de la guía y se reportaron como porcentaje del total de producción de sólidos. Resultados: los desperdicios en la producción total fueron 15,0-16,6 % en 2018 y 6,4-11,5 % en 2019. No se encontraron diferencias entre los servicios de alimentación en la producción promedio (p=0,1467), en el desperdicio del área de almacenamiento (p=0,1293) ni en la producción de alimentos (p=0,7718). Se encontraron diferencias en el desperdicio entre los servicios de alimentación en el área de servicio: desperdicios en barra (p=0,0197), en plato/ desayuno (p=0,0075) y en plato/almuerzo (p=0,0362). Conclusiones: la cantidad de desperdicios encontrados son menores a los reportados en otros estudios.

Abstract Background: Food wasted in retail in Latinamerica (15%) could supply the nutritional needs of 64% of the hungry in the region. Objective: To determine food waste in three food services of the Rodrigo Facio campus of the Universidad de Costa Rica, using the measurement guide of the Costa Rican Network to reduce food loss and waste. Materials and Methods: Waste in food services N1 and N2 were measured in 2018 and 2019, and in the N3 in 2019. In total 15 measurements were made following the methodology of the guide and they were reported as a percentage of total solids production. Results: Waste in total production was 15.0-16.6% in 2018 and 6.4-11.5% in 2019. No differences were found between food services in average production (p=0.1467), in the waste storage area (p=0.1293), nor food production (p = 0.7718). Differences in waste were found between food services in the service area: Waste in the service bar (p=0.0197), in plate/breakfast (p=0.0075), and in plate/lunch (p=0.0362). Conclusions: The amount of waste found is lower than that reported in other studies.

Implementation of Beijing Tobacco Control Regulation in restaurants in Dongcheng and Chaoyang districts of Beijing, 2018 / 中华流行病学杂志

Objective@#To evaluate the implementation effect of the Beijing Tobacco Control Regulation.@*Methods@#An observational study was conducted in a multi-stage randomly selected sample of 93 restaurants in Dongcheng and Chaoyang districts, Beijing. Undercover visits to the restaurants were paid by investigators at lunch or dinner time. The incidence of smoking behavior and the posters of no-smoking signs were observed, waiters were interviewed about awareness of the regulation, and comparisons with the baseline data of 6 months before and 1 month after regulation implementation were made.@*Results@#The pasting rate of no-smoking signs was 76.3%. The awareness of the regulation in the waiters surveyed was high. The incidence rate of smoking in restaurants (29.0%) was lower than that before the regulation implementation (36.7%), but it was significantly higher than that one month after regulation implementation (14.8%). No active interventions from the restaurant staff were observed when smoking occurred. The incidence of smoking in restaurants within commercial buildings (3.3%) was significantly lower than that in non-commercial buildings (41.3%), the difference was significant (P<0.05).@*Conclusions@#The effect of the regulation weakened 3 years after implementation compared with that in 1 month after the implementation. The enforcement degree of the regulation was conflicted with pasting rate of no-smoking signs and the regulation awareness level in waiters in restaurants in Dongcheng and Chaoyang districts.

Contamination and pathogenicity analysis of listeria monocytogenes in restaurant in Heilongjiang Province / 中华预防医学杂志

Objective@#To study the contamination, serotype, pulsed field gel electrophoresis (PFGE) and drug resistance of listeria monocytogenes (L.monocytogenes) in the process of restaurant kitchens in Heilongjiang Province.@*Methods@#Seventeen typical restaurants were selected from three cities in Heilongjiang Province in 2016, and 590 kitchen samples were collected and tested according to the national standard method. The serotype, pulsed field gel electrophoresis (PFGE) and drug resistance of isolated strains were analyzed.@*Results@#L. monocytogenes was found in 104 of 590 of the samples analysed (17.63%). The isolates belong to six serotypes (1/2 a, 1/2 b, 1/2c, 3a, 3 b, 4 b) and self-condensing bacteria, and 57.38% (70 strains) of the strains belong to serotype 1/2b. Two highly pathogenic serotype 4b was detected for human listeria disease. The results of PFGE analysis show that the bacteria have cross-contamination in the environment, tools, equipment, food and personnel. The drug resistance results showed that 2 strains were resistant to tetracycline, 1 strain was resistant to erythromycin, 13 strains were intermediate to tetracycline, and 2 strains were resistant to tetracycline and erythromycin.@*Conclusion@#There is a certain degree of L. monocytogenes cross-contamination in the catering kitchen in Heilongjiang Province. And an important serotype 4b that can cause human Listeria disease was detected.

Analysis on the duration of intestinal detoxification in restaurant employee infected with Norovirus during the outbreak / 中华流行病学杂志

Objective@#To explore the duration of intestinal detoxification and its related factors infected with Norovirus, and to provide scientific evidences for the prevention and control of acute gastroenteritis caused by Norovirus in the future.@*Methods@#Follow up and sampling program on 115 employees in a restaurant outbreak of Norovirus in Chengdu in 2017 was carried out. Anal swab was collected every 3 d or 7 d for nucleic acid detection, and the experimental results were statistically analyzed.@*Results@#The positive rates of Norovirus in restaurant employee were 14.78%, 7.89%, 3.51% and 0.88% on the 7th, 11th, 17th and 24th day, respectively. During the follow-up period, the positive rates of Norovirus decreased as time increased. The positive rate of all employees was up to 14.78% on the 7th day. The positive rates had no significant difference between different sex and between different types of work. The duration of detoxification averaged 14.94 days and the maximum of detoxification time was on 28 days. The detoxification period of treatment case was shorter than that of asymptomatic carriers.@*Conclusions@#There were asymptomatic carriers in restaurant employees during the outbreak of Norovirus that their role as a source of infection in the transmission of Norovirus should not be neglected. In the treatment of the epidemic, we should strengthen the sampling and testing of practitioners, and strictly implement isolation measures for positive detection.

Consumer knowledge regarding country-of-origin labeling for restaurants / 한국영양학회지

PURPOSE: Because of recent global and domestic issues regarding the safety of food, there is growing concern over food safety and interest in the country-of-origin for food ingredients from restaurants. This study was conducted to reveal the influence of consumer level of knowledge and awareness regarding restaurants and the country-of-origin labeling. METHODS: To accomplish this, a primary survey of adults aged over 20 years old was conducted to measure customers' knowledge regarding country-of-origin labeling for restaurants. Respondents were then divided into a lower group and an upper group based on their level of knowledge to evaluate significant differences between groups. A total of 437 of 460 questionnaires were analyzed. RESULTS: The average knowledge score regarding country-of-origin labeling for restaurants was 6.3 out of 10. Additionally, there were significant differences between the lower and upper group in terms of the final education level and occupation. CONCLUSION: It is necessary to develop guidelines and public relations for country-of-origin labeling of restaurants.

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of children aged 3–12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS: Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS: The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants / 한국영양학회지

PURPOSE: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. METHODS: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. RESULTS: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). CONCLUSION: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.

Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area / 한국영양학회지

PURPOSE: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. METHODS: A total of 207 customer responses were used for data analysis. Statistical analyses were conducted using the SPSS program (ver. 22.0) for χ²-test, Pearson correlation analysis, and multiple regression analysis. RESULTS: Reasons for visiting the highway area were using the restroom (86.0%), purchasing of meals or snacks (70.1%), taking a rest (58.5%), and shopping (3.4%) and selection attributes of food sold in the highway service area were food taste (48.8%), food safety (33.3%), and waiting time for meal (10.7%). According to the results of the survey, udon (66.2%) was the most preferred meal, followed by instant noodles (56.0%), kimbap (50.7%), pork cutlet (38.2%), and bibimbap (29.0%). In addition, coffee (73.4%) was the most preferred among snacks and beverages, followed by beverages (58.9%), walnut cake (53.1%), mineral water (52.2%), and hotbar (52.2%). Satisfaction evaluation scores of foods sold in the highway service area were highest for appropriate portion size, followed by food safety, menu variety, food taste, and reasonable price. Overall customer satisfaction scores regarding the restaurant in the highway service area was 3.24 out of 5 points on average. According to the results of the multiple regressing analysis, food taste (p < 0.001) and reasonable price (p < 0.01) had significant positive effects on overall customer satisfaction. CONCLUSION: To enhance customer satisfaction, restaurant managers in the highway service area should implement HACCP, improve food taste, and set up a proper price for food sold at the restaurant in the highway service area.

Telenovela como estratégia de educação alimentar e nutricional para frequentadores de restaurantes populares de Belo Horizonte - MG / The soap opera as a strategy of dietary and nutritional education for frequenters of community restaurants in Belo Horizonte - MG

Este estudo teve como objetivo analisar a telenovela “O caminho do meio” como estratégia de educação alimentar nutricional e a sua relação com os processos de aprendizagem inventiva e com a produção de novos modos de subjetivação em frequentadores de um restaurante popular de Belo Horizonte. Trata-se de um estudo descritivo com abordagem qualitativa, desenvolvido com 15 frequentadores, de ambos os sexos, adultos e idosos, de um restaurante popular, situado no Distrito Sanitário Barreiro, no município de Belo Horizonte - MG. A pesquisa incluiu duas etapas: (1) Visualização da telenovela “O caminho do meio”, com duração de 46 minutos, pelos participantes; e (2) Entrevista individual realizada pela pesquisadora a partir de um roteiro previamente estruturado, aplicado após a telenovela. Os depoimentos foram gravados, transcritos e posteriormente, analisados, por meio da técnica da análise de conteúdo temático - categorial, proposta por Bardin. A telenovela constitui um instrumento que proporciona uma narrativa dramatizada com personagens que fazem parte da realidade cotidiana. A telenovela foi escolhida como uma experiência estética, pois esta se caracteriza por marcar e afetar o sujeito pela intensidade das sensações e emoções que é capaz de produzir. Após a análise de conteúdo das entrevistas semiestruturadas realizadas emergiram 3 categorias, quais sejam: (1) “A telenovela e as experiências de vida dos frequentadores do restaurante popular”; (2) “A telenovela: cenas, personagens e mensagem” (3) “Novas percepções e tendências relacionadas à alimentação e ao estilo de vida”. Pode-se afirmar que a experimentação com a telenovela foi capaz de engendrar (1) os processos de memória involuntária e sobreposição de sensações que possibilitaram a reconstrução e recriação de experiências passadas e de saberes instituídos; (2) os processos de identificação com os personagens e de percepção subtrativa voltada para a transformação das cenas que permitiram a afirmação...

This study aimed to analyze the soap opera "The middle way" as a strategy of dietary and nutritional education and its relationship with the learning process and producing of new modes of subjectivation in the frequenters of a community restaurant in Belo Horizonte. It is a descriptive study with qualitative approach. It was developed with 15 frequenters of a community restaurant located in the Barreiro Sanitary District, in Belo Horizonte - MG, the participants were of both gender, adults and elderly. The research included two steps: (1) watching the soap opera "The middle way" with duration of 46 minutes, by the participants, and (2) individual interview conducted by the researcher, utilizing an instrument previously structured, applied to the participants after the soap opera. The interviews were recorded, transcribed, and afterwards, analyzed through the technique of Categorical Content Analysis proposed by Bardin. The soap opera is a tool that provides a dramatized narrative with characters that are part of the daily reality. The soap opera was chosen as an aesthetic experience, once it is characterized for influencing and affecting the subjects by the intensity of feelings and emotions that it is able to produce. After the analysis of the content of the semi-structured interviews, it emerged three categories: (1) "The soap opera and the life experiences from the frequenters of restaurant"; (2) "The soap opera: scenes, characters and message"; (3) "New perceptions and tendencies related to the feeding and lifestyle". It can be affirmed that the experimentation with the soap opera was able to engender (1) The processes of involuntary memory and superposition of sensations that allowed the reconstructing and recreating of previous experiences and the knowledge already instituted; (2) The processes of identification with the characters and the subtractive perception facing to the transformation of the scenes that allowed the affirmation of singular...

Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea

BACKGROUND/OBJECTIVES: This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks. SUBJECTS/METHODS: The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey. RESULTS: The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners' and cooks' psychological factors and their own health behaviors. CONCLUSIONS: This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.

Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants / 한국영양학회지

PURPOSE: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. METHODS: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. RESULTS: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. CONCLUSION: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

Factores psicosociales asociados a engagement en empleados de un restaurante de Morelos, México / Psychosocial factors associated with engagement in employees at restaurant in Morelos, Mexico

El objetivo de este estudio consistió en identificar la relación entre el Engagement laboral, aspectos sociodemográficos y algunos factores psicosociales del trabajo en empleados de un restaurante en Morelos, México. Utilizando las escalas del Job Content Questionnaire (JCQ ), Effort- Reward Imbalance (ERI), y la Utrecht Work Engagement Scale (UWES) en una muestra de 88 empleados, los resultados de varios modelos de regresión evidenciaron que de los aspectos sociodemográficos, la única variable que tuvo asociación fue el sexo, apareciendo las mujeres menos dedicadas que los hombres, mientras que la inseguridad en el empleo, el sobre-involucramiento, la supervisión controlante, las horas de trabajo y la recompensa tuvieron asociaciones diferenciales con los diferentes componentes de Engagement con varianzas explicadas entre el 15 % y el 34 %. Se concluye que la vigilancia y control de estos factores psicosociales podría impulsar niveles de Engagement con beneficios múltiples a los empleados y la organización.

El objetivo de este estudio consistió en identificar la relación entre el Engagement laboral, aspectos sociodemográficos y algunos factores psicosociales del trabajo en empleados de un restaurante en Morelos, México. Utilizando las escalas del Job Content Questionnaire (JCQ ), Effort- Reward Imbalance (ERI), y la Utrecht Work Engagement Scale (UWES) en una muestra de 88 empleados, los resultados de varios modelos de regresión evidenciaron que de los aspectos sociodemográficos, la única variable que tuvo asociación fue el sexo, apareciendo las mujeres menos dedicadas que los hombres, mientras que la inseguridad en el empleo, el sobre-involucramiento, la supervisión controlante, las horas de trabajo y la recompensa tuvieron asociaciones diferenciales con los diferentes componentes de Engagement con varianzas explicadas entre el 15 % y el 34 %. Se concluye que la vigilancia y control de estos factores psicosociales podría impulsar niveles de Engagement con beneficios múltiples a los empleados y la organización.

Geração de resíduos sólidos em um restaurante de um Hotel da Serra Gaúcha, Rio Grande do Sul, Brasil / Solid waste generation in a hotel restaurant in Serra Gaúcha, Rio Grande do Sul, Brasil

RESUMOEstudos sobre a geração de resíduos sólidos e desperdício de alimentos em restaurantes são importantes e necessários para a gestão gastronômica e definição de planos de gerenciamento de resíduos sólidos. Essa pesquisa avaliou o balanço mássico de um restaurante de um hotel na Região Turística Uva e Vinho no Rio Grande do Sul. Foram coletados dados durante períodos de alta e baixa temporada, caracterizados pela ocorrência ou não de eventos na região (nove semanas intercaladas). Todos os alimentos crus e processados (utilizados no preparo das refeições e oferecidos aos hóspedes) e os resíduos gerados foram quantificados. Constatou-se que o desperdício de alimentos ocorre, em geral, devido à oferta ser maior do que o consumo. Conclui-se sobre a importância do desenvolvimento de estudos direcionados à geração e descarte de resíduos sólidos em restaurantes no sentido de otimizar os procedimentos no planejamento gastronômico, reduzir o desperdício de alimentos e adotar técnicas de reaproveitamento e de tratamento desses resíduos.

ABSTRACTStudies on the generation of solid waste and food waste in restaurants are important and necessary for the culinary management and the definition of plans for solid waste management. This research evaluated the mass balance of a hotel restaurant in the touristic region Uva e Vinho in Rio Grande do Sul Data were collected during periods of high and low season, characterized by the occurrence of events in the region (nine weeks interspersed). All raw and processed food (used in the preparation of meals and offered to guests) and waste generated were quantified. It was found that the food waste generally occurs because the supply is larger than the consumption. We conclude on the importance of the development of studies directed to the generation and disposal of solid waste in restaurants in order to optimize the procedures in the gastronomic planning, reduce food waste and adopt techniques of reuse and treatment of this residues.

Salud y perfil sócio-demográfico de la clientela de restaurantes vinculados a programa social brasileño / Sociodemographic and health profile of clients of community restaurants of brazilian social programs

This cross-sectional study aimed to learn the profiles of diners of Community Restaurants in the Federal District, with the goal of future implementation of strategies that guarantee Food and Nutrition Security. Socio-economic, lifestyle and anthropometric data were gathered from 267 individuals with an average age of 38 years, most of them being males (79.5%). Most participants (52.1%) had at least secondary education, and the average family income was equal to three times the minimum wage. The prevalence of obesity and overweight was 50.2%. Age, history of tobacco smoking and a stable union were positively associated with excess weight. Body mass index (BMI) displayed a strong correlation with the remaining parameters in the assessment of nutritional status. Diagnoses of non-communicable diseases and conditions were reported by 20.6% of the interviewees, of which arterial hypertension was the most prevalent (10.1%). The deterioration of the nutritional status of the population, even among people who frequent social programs such as Community Restaurants is a concern due to the disease impact that this population may have on public health of the country. These results highlight the importance of Community Restaurants fulfilling their role in assuring Food and Nutrition Security.

Este estudio transversal tuvo por objetivo conocer el perfil de salud y sócio-demográficas de los clientes de la Comunidad de Restaurantes en el Distrito Federal, con el objetivo de una futura implementación de estrategias que garanticen la Seguridad Alimentaria y Nutricional. Datos antropométricos, socioeconómicos y estilo de vida fueron recogidos a partir de 267 individuos con edad media de 38 años, la mayoría de ellos varones (79,5%). Gran parte de los participantes (52,1%) había estudiado por lo menos hasta la enseñanza secundaria y sus ingresos familiares medios eran tres salarios mínimos. La prevalencia de obesidad y sobrepeso fué el 50,2%, la edad, la historia de tabaquismo y la unión estable se asociaron de modo positivo con el exceso de peso. Índice de masa corporal (IMC) mostró una fuerte correlación con los demás parámetros en la evaluación del estado nutricional. Los diagnósticos de enfermedades no transmisibles fueron relatados por 20,6% de los entrevistados y la hipertensión arterial fue la más prevalente (10,1%). El deterioro del estado nutricional, incluso entre personas que participan de los programas sociales, como los restaurantes comunitarios, es motivo de preocupación debido al impacto que las enfermedades de esa población pueden tener en la salud pública. Estos resultados destacan la importancia que los restaurantes comunitarios cumplan su papel para garantizar la Seguridad Alimentaria Nutricional.

Carbon monoxide poisoning-induced cardiomyopathy from charcoal at a barbecue restaurant: a case report

OBJECTIVE: Acute carbon monoxide poisoning has important clinical value because it can cause severe adverse cardiovascular effects and sudden death. Acute carbon monoxide poisoning due to charcoal is well reported worldwide, and increased use of charcoal in the restaurant industry raises concern for an increase in occupational health problems. We present a case of carbon monoxide poisoning induced cardiomyopathy in a 47-year-old restaurant worker. MATERIALS AND METHODS: A male patient was brought to the emergency department to syncope and complained of left chest pain. Cardiac angiography and electrocardiography were performed to rule out acute ischemic heart disease, and cardiac markers were checked. After relief of the symptoms and stabilization of the cardiac markers, the patient was discharged without any complications. RESULTS: Electrocardiography was normal, but cardiac angiography showed up to a 40% midsegmental stenosis of the right coronary artery with thrombotic plaque. The level of cardiac markers was elevated at least 5 to 10 times higher than the normal value, and the carboxyhemoglobin concentration was 35% measured at one hour after syncope. Following the diagnosis of acute carbon monoxide poisoning induced cardiomyopathy, the patient's medical history and work exposure history were examined. He was found to have been exposed to burning charcoal constantly during his work hours. CONCLUSIONS: Severe exposure to carbon monoxide was evident in the patient because of high carboxyhemoglobin concentration and highly elevated cardiac enzymes. We concluded that this exposure led to subsequent cardiac injury. He was diagnosed with acute carbon monoxide poisoning-induced cardiomyopathy due to an unsafe working environment. According to the results, the risk of exposure to noxious chemicals such as carbon monoxide by workers in the food service industry is potentially high, and workers in this sector should be educated and monitored by the occupational health service to prevent adverse effects.

The effect of providing nutritional information about fast-food restaurant menus on parents' meal choices for their children

BACKGROUND/OBJECTIVES: To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS: An online experimental survey using a menu board was conducted with 242 parents of children aged 2-12 years who dined with them at fast-food restaurants at least once a month. Participants were classified into two groups: the low-calorie group (n = 41) who chose at least one of the lowest calorie meals in each menu category, and the high-calorie group (n = 201) who did not. The attributes including perceived empowerment, use of provided nutritional information, and perceived difficulties were compared between the two groups. RESULTS: The low-calorie group perceived significantly higher empowerment with the nutritional information provided than did the high-calorie group (P = 0.020). Additionally, the low-calorie group was more interested in nutrition labeling (P < 0.001) and considered the nutritional value of menus when selecting restaurants for their children more than did the high-calorie group (P = 0.017). The low-calorie group used the nutritional information provided when choosing meals for their children significantly more than did the high-calorie group (P < 0.001), but the high-calorie group had greater difficulty using the nutritional information provided (P = 0.012). CONCLUSIONS: The results suggest that improving the empowerment of parents using nutritional information could be a strategy for promoting healthier parental food choices for their children at fast-food restaurants.

Do People Order a Lower Calorie Meal When Calorie Information is Printed on Restaurant Menus? A Systematic Review of the Evidence.

Background: Obesity has reached epidemic levels globally and the proportion of overweight and obese people in the United Kingdom is increasing, which has potential health consequences for the nation. Eating out has been linked to obesity. Restaurant customers who have been informed of nutrient content of meals may be in a better position to make healthier choices as to content of meal ordered, thereby reducing number of calories ordered per meal. The aim was to establish whether people order a lower calorie meal when calorie information is printed on restaurant menus. The objective was to conduct a systematic review of evidence given in the literature. Methods: Having gained ethical approval for a desk-based study from Coventry University, a sole investigator conducted a rigorous search of the literature. Only studies answering the research question, of restaurants where specific calorie information was printed on menus, were included. Study types other than randomised controlled trials, cross sectional surveys and cohort studies were excluded. A data collection form was adapted from Cochrane’s data extraction form and completed for each study, to extract data and consider methodological quality in terms of randomisation, baseline imbalances, incomplete data outcome, selective outcome reporting, confounders, withdrawals and exclusions. Results: Ten studies met the inclusion and quality criteria and were included in the systematic review. Five studies found a decrease in calories ordered per meal when calorie information was printed on menus, however the other five found an increase in calories ordered. Number of calories ordered per meal was aggregated across the ten studies and average calories ordered per meal, both with and without calorie information, calculated. The overall result was that that there was no average reduction in calories ordered when calorie information was printed on restaurant menus. Discussion: There were however reductions in calories ordered per meal in some population sub-groups: Child/adult differences: There was a significant reduction of calories ordered for children, particularly when parents had made choices for their children Tandon [1]. Male/female differences: Whilst on average women did order a lower calorie meal when given calorie information, on average men ordered a higher calorie meal (Gerend [2]). Calorie education: Several studies stated that combining greater education regarding calorie information with nutritional labelling on menus might increase use of and/or effectiveness of printing nutritional information on menus Dowray et al. [3]. Label types: There was significant benefit in providing physical activity information, such as miles required to walk, in order to expend the energy of the meal Dowray et al. [3]: 179). A study of children found that printing a “healthy heart” symbol on menus led to children selecting lower calorie meal options Stutts et al. [4]. Conclusion: There is no strong evidence to support printing calorie information on restaurant menus. On average, people do not order a lower calorie meal when calorie information is printed on restaurant menus. These findings are consistent with those of the most recent systematic review (Swartz, Braxton and Viera [5]). More robust studies and further research into the effect of calorie labelling on sub-groups of the population, different types of menu labelling and the effect of greater calorie education to increase understanding of energy content of foods are required. Further education to increase understanding of energy content of foods may increase effectiveness of printing calorie information on restaurant menus.