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1.
Rev. SPAGESP ; 22(1): 160-174, ene.-jun. 2021.
Article in Portuguese | LILACS, INDEXPSI | ID: biblio-1155521

ABSTRACT

Há crescente interesse sobre o comportamento abusivo sofrido por trabalhadores nas cozinhas de restaurantes comerciais, uma vez que agressões físicas e verbais parecem ser comuns neste contexto laboral. Este estudo objetivou identificar a prevalência do assédio moral e descrever as características das situações em que ele ocorre entre trabalhadores da gastronomia. Participaram do estudo 160 indivíduos com graduação em gastronomia, sendo que 95 eram do sexo feminino (59,4%), com idade média de 30,81 anos (DP = 8,34). Os mesmos responderam ao Questionário Biossociodemográfico e Laboral e ao Questionário de Atos Negativos, cujos dados foram analisados descritivamente. Os resultados indicaram elevados índices de prevalência de assédio moral (63,1%) e de violência psicológica (33,8%), que alertam sobre a importância de divulgar informações sobre o assédio moral e seus prejuízos, visando a uma maneira mais saudável de gerenciar e trabalhar na cozinha.


Great interest in abusive behavior suffered by workers in commercial restaurant kitchens was observed. In this work context, verbal and physical aggression seems to be common. This study aimed to identify the prevalence of moral harassment and describe the characteristics of the situations in which it occurs among gastronomy workers. Participants were 160 individuals undergraduate in gastronomy and 95 were female (59.4%), that have an average age of 30.81 years (SD = 8.34). The participants answered the Biosociodemographic and Labor Questionnaire and the Negative Acts Questionnaire, whose data were analyzed descriptively. The results indicated high prevalence rates of moral harassment (63.1%) and psychological violence (33.8%), which warn the importance of disclosing information about bullying and its harms, aiming at a healthier way to manage and work in the kitchen.


Una creciente preocupación por el comportamiento abusivo que sufren los trabajadores en las cocinas de restaurantes comerciales ha sido observada. Esta agresión puede ser verbal o física y parece ser común en este contexto laboral. Este estudio tuvo como objetivo identificar la prevalencia del bullying y describir las características de las situaciones en las que ocurre entre los trabajadores de la gastronomía. Los participantes fueron 160 individuos con un título en gastronomía, de los cuales 95 eran mujeres (59.4%), con una edad promedio de 30.81 años (DE = 8.34). Los participantes respondieron el Cuestionario Biosociodemográfico y Laboral y el Cuestionario de Actos Negativos, cuyos datos fueron analizados descriptivamente. Los resultados indicaron altas tasas de prevalencia de acoso moral (63.1%) y violencia psicológica (33.8%), que advierten sobre la importancia de divulgar información sobre el acoso y sus daños, con el objetivo de una forma más saludable de manejar y trabajar en la cocina.


Subject(s)
Humans , Male , Female , Adult , Middle Aged , Restaurants , Work , Surveys and Questionnaires , Cooking , Aggression , Bullying , Workplace Violence , Occupational Groups
2.
Semina cienc. biol. saude ; 42(1): 29-36, jan./jun. 2021. Tab
Article in English | LILACS | ID: biblio-1247833

ABSTRACT

The population interest for fish consumption has increased, mainly due to several beneficial nutritional properties presented by this food. In this context, oriental culinary also brings different eating habits as consume raw food, such as sashimi. A relevant food contaminant of fecal origin is Escherichia coli, able to become potentially harmful, when it acquires virulence factors, as Shiga toxin-producing E. coli (STEC). This study aimed to evaluate 30 samples of salmon sashimi regarding the presence of E. coli, as well as perform the genotypic characterization of virulence factors associated with STEC. Three samples were collected from 10 different restaurants, specialized in Japanese culinary in the city of Londrina - PR. The E. coli identification was performed using the Colilert® chromogenic substrate technique and biochemical tests, and for the investigation of virulence genes, stx1 and stx2, the polymerase chain reaction (PCR) was used. Among the 30 samples analyzed, 15 (50%) presented contamination by E. coli. However, in no sample were detected virulence factors associated with STEC. Although human diseases associated with STEC are poorly described in Brazil, it is possible to verify that fish, mainly those consumed raw, are potential transmitters of E. coli to humans. This can compromise the food safety of these products and, thus, characterize them as unsuitable for consumption. Therefore, it is necessary the adoption of preventive measures of contamination by E. coli in products intended to human consumption, beyond more research that can verify the potential of STEC as a fish contaminant. (AU)


O interesse da população pelo consumo de peixe tem aumentado, principalmente devido às diversas propriedades nutricionais benéficas apresentadas por este alimento. Neste contexto, a culinária oriental também traz diferentes hábitos alimentares, como consumir alimentos crus, tais como o sashimi. Um relevante contaminante alimentar de origem fecal é Escherichia coli, capaz de tornarse potencialmente danosa ao adquirir fatores de virulência, como E. coli produtora de toxina Shiga (STEC). Este estudo objetivou avaliar 30 amostras de sashimi de salmão quanto à presença de E. coli, bem como realizar a caracterização genotípica de fatores de virulência associados com STEC. Três amostras foram coletadas de 10 diferentes restaurantes especializados em culinária japonesa da cidade de Londrina - PR. A identificação de E. coli foi realizada utilizando a técnica de substrato cromogênico Colilert® e testes bioquímicos, e para a investigação dos genes de virulência, stx1 e stx2, a reação em cadeia da polimerase (PCR) foi utilizada. Dentre as 30 amostras analisadas, 15 (50%) apresentaram contaminação por E. coli. Contudo, em nenhuma das amostras foram detectados fatores de virulência associados com STEC. Embora as doenças humanas associadas com STEC sejam pouco descritas no Brasil, é possível verificar que os peixes, principalmente aqueles consumidos crus, são potenciais transmissores de E. coli aos humanos. Isto pode comprometer a segurança alimentar destes produtos e, assim, caracterizá-los como impróprios para o consumo. Portanto, é necessária a adoção de medidas preventivas de contaminação por E. coli nos produtos destinados ao consumo humano, além de mais pesquisas que possam verificar o potencial de STEC como um contaminante de peixes. (AU)


Subject(s)
Humans , Restaurants , Salmon , Escherichia coli , Shiga-Toxigenic Escherichia coli , Raw Foods , Food
3.
Article in Chinese | WPRIM | ID: wpr-878702

ABSTRACT

Objective To investigate the nutritional literacy levels of the takeaway platform practitioners in Chengdu,the takeaway food nutrients,and the correlation between them.Methods We employed a multi-stage random sampling method to investigate the nutritional literacy levels of 100 takeaway platform restaurants in the main urban area of Chengdu and examined the nutritional components of hot set meals in each restaurant.A questionnaire survey was conducted on the nutritional literacy levels of chefs and food matching staff.The correlations of nutrient energy supply rationality with nutritional literacy level and set meal price were then analyzed.Results The total pass rate of nutrition knowledge of chefs/food matching staff was 61.0%.Only 2.0% of the set meals had reasonable total energy supply.The set meals with reasonable energy supply of available carbohydrate,protein,and fat accounted for 3.0%,62.0%,and 21.0%,and those with over energy supply accounted for 97.0%,26.0%,and 73.0%,respectively.The rest set meals provided insufficient energy.There was a positive correlation between the nutritional literacy level and the rationality of protein energy supply(r=0.414,P=0.003).Conclusions The nutritional literacy levels of chefs/food matching staff of takeaway food restaurants in Chengdu are moderate.The hot set meals on the takeaway platform have the problem of excess energy supply.The nutrition knowledge of chefs/food matching staff cannot effectively satisfy rational nutrition matching.The nutritional literacy levels of chefs/food matching staff showed no significant correlation with the rationality of nutrient energy supply.


Subject(s)
Fast Foods , Humans , Literacy , Meals , Nutrients , Restaurants
4.
Article in Chinese | WPRIM | ID: wpr-878701

ABSTRACT

Objective To investigate the current status of nutritional knowledge and skills of fast-food takeout practitioners in Chengdu City,so as to provide evidence for nutritional literacy education among takeout practitioners.Methods A questionnaire survey was conducted among 832 employees of fast-food takeout restaurants in Chengdu from April to September in 2019 through a multi-stage random sampling strategy.Results The awareness rate of nutritional knowledge of fast-food takeout practitioners in Chengdu was 77.28%,and the correct rates of answers to daily oil intake for adults,daily drinking water for adults and daily salt intake for adults in the Dietary Guidelines for Chinese Residents were respectively 17.43%,22.60% and 25.36%.In addition,the proportion of practitioners with the ability to estimate the recommended intake of food for a meal,the ability to estimate condiments intake and the ability to interpret nutrition labels were 8.77%,8.77% and 15.02%,respectively.The awareness rate of nutritional knowledge was the lowest(71.47%)in the practitioners aged≤25 and the highest(84.53%)in those aged 26-39,and the difference was statistically significant(χ


Subject(s)
Adult , Feeding Behavior , Humans , Nutritional Status , Restaurants , Surveys and Questionnaires
5.
Lima; Perú. Ministerio de Salud; 20200500. 7 p. tab.
Monography in Spanish | LILACS, MINSAPERU | ID: biblio-1095753

ABSTRACT

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


Subject(s)
Restaurants , Sanitary Profiles , Prepared Foods
6.
Demetra (Rio J.) ; 15(1): e37978, jan.- mar.2020. tab, ilus
Article in English, Portuguese | LILACS | ID: biblio-1103895

ABSTRACT

Objetivo: O presente estudo teve como objetivo elaborar uma proposta para o reuso de água em um restaurante universitário no Estado do Rio de Janeiro, além de propor medidas para redução do seu consumo. Metodologia: Foi aplicado um formulário para quantificação do consumo de água nas etapas de pré-preparo de hortifrutigranjeiros e na higienização de pratos e talheres, em um período de 9 e 13 dias, respectivamente. Em seguida, foi estimado o volume, em litros, de água potável utilizado diariamente em cada etapa. Resultados: Na etapa de pré-preparo de hortifrutigranjeiros, calculouse que são utilizados 2.400 litros por dia; e na etapa de higienização de pratos e talheres, estimou-se o uso de 478 litros por dia. Desta forma, pôde-se calcular o volume total de 2.878 litros por dia que ficarão armazenados para o reuso com fins não potáveis, como por exemplo, a higienização do piso dos refeitórios do restaurante, o que representa 31,97% da quantidade necessária para limpeza de todo o restaurante universitário. Além disso, realizou-se a quantificação dos pontos de água para possível instalação de arejadores nas torneiras, no intuito de reduzir o consumo. Em seguida, elaborou-se o projeto do reservatório de água para reuso. Conclusão: Por fim, atestou-se a importância da proposta apresentada, tendo em vista a significativa quantidade de água com possibilidade de reuso que é desperdiçada diariamente, contribuindo-se assim com a preservação ambiental e diminuição dos custos do restaurante universitário. (AU)


Objective: The aim of the present study was to propose the reuse of water in a university restaurant in the state of Rio de Janeiro, as well as measures to reduce consumption. Methods: A form was applied to quantify water consumption during the pre-preparation of fresh produce and the sanitization of dishes and flatware, within a period of 9 and 13 days, respectively. Later, the volume of potable water used daily was estimated in liters. Results: The estimated volume of water used per day was 2.400 liters for pre-preparation of fresh produce and 478 liters of water per day for sanitization of dishes and flatware. Thus, a total volume of 2.878 liters of water per day for non-potable reuse was estimated, such as, for example, for the sanitization of the dining hall floor of the restaurant. In addition, the quantification of water points for possible installation of faucet aerators was made aiming to reduce consumption. Next, a project of the storage container for the reuse of water was developed. Conclusion: It may be concluded that the importance of the proposal is related to the significant quantity of daily wasted water that could be reused and thus, contribute to environmental preservation and decrease the water expenses of the university restaurant. (AU)


Subject(s)
Water , Water Recycling , Restaurants , Universities , Water Consumption (Environmental Health) , Gray Water , Water Reservoirs , Environmental Management , Quality Management
7.
Cad. Saúde Pública (Online) ; 36(2): e00048619, 2020. tab, graf
Article in English | LILACS | ID: biblio-1089426

ABSTRACT

The obesogenic environment stimulates an inadequate diet by hampering healthy choices. This cross-sectional study evaluated the association between the local food environment and the prevalence of overweight and obesity in a representative sample population of adolescents living in the city of São Paulo, Brazil, using multilevel logistic regression models. Among the adolescents, 29.6% were overweight/obese. There were no significant differences between food environment and adolescents' weight status. However, the presence of fast food restaurants near their home increased the chances of being overweight or obese (OR = 2.53; 95%CI: 1.02-6.27). Results suggest the need to intensify food and nutrition policies, development of culinary skills, and the reduction in prices of healthy foods to facilitate access to these foods, so that adolescents have options in locations to socialize with friends and family.


O ambiente obesogênico estimula uma dieta inadequada, ao dificultar escolhas alimentares saudáveis. Este estudo transversal avaliou a associação entre o ambiente alimentar local e a prevalência de sobrepeso e obesidade em uma amostra representativa da população de adolescentes residentes na cidade de São Paulo, Brasil, usando modelos de regressão logística multinível. Entre os adolescentes, 29,6% apresentavam sobrepeso ou obesidade. Não houve diferenças significativas entre o ambiente alimentar e o status de peso dos adolescentes. Entretanto, a presença de restaurantes de fast food próximos ao domicílio aumentava a probabilidade de apresentarem sobrepeso ou obesidade (OR = 2,53; IC95%: 1,02-6,27). Os resultados sugerem a necessidade de intensificar as políticas de alimentação e nutrição, o desenvolvimento de habilidades culinárias e a redução nos preços dos alimentos para facilitar o acesso a eles, de maneira que os adolescentes disponham de opções saudáveis em locais para socializar com amigos e familiares.


El ambiente obesogénico estimula una dieta inadecuada, al dificultar elecciones alimentarias saludables. Este estudio transversal evaluó la asociación entre el ambiente alimentario local y la prevalencia de sobrepeso y obesidad en una muestra representativa de la población de adolescentes residentes en la ciudad de São Paulo, Brasil, usando modelos de regresión logística multinivel. Entre los adolescentes, un 29,6% presentaban sobrepeso u obesidad. No hubo diferencias significativas entre el ambiente alimentario y el estado de peso de los adolescentes. No obstante, la presencia de restaurantes de fast food cercanos al domicilio aumentaba la probabilidad de presentar sobrepeso u obesidad (OR = 2,53; IC95%: 1,02-6,27). Los resultados sugieren la necesidad de intensificar las políticas de alimentación y nutrición, el desarrollo de habilidades culinarias y la reducción de los precios de los alimentos para facilitar el acceso a ellos, de forma que los adolescentes dispongan de opciones saludables en lugares para socializar con amigos y familiares.


Subject(s)
Humans , Adolescent , Residence Characteristics , Overweight/epidemiology , Obesity/epidemiology , Restaurants , Body Weight , Brazil/epidemiology , Prevalence , Cross-Sectional Studies , Fast Foods
8.
Rev. Ciênc. Plur ; 6(3): 74-92, 2020. ilus, tab, graf
Article in Portuguese | LILACS, BBO | ID: biblio-1128080

ABSTRACT

Introdução:Há diferentes ferramentas para gerenciamentode estoque e ter um bom controle garantirá melhor resultado financeiro e qualidade dos produtos armazenados em um estabelecimento. Como por exemplo o sistema de custeio ABCqueé um método eficaz e de baixo custo. Objetivo: Elaborar e analisar a curva ABCde duas Unidades de Alimentação e Nutrição de um órgão federaldo Rio Grande do Norte.Metodologia:Trata-se deum estudo de caso com delineamento descritivo, recorte transversal e abordagem quantitativa realizadoem dois restaurantes universitários.Para a obtenção dos dados, houve a necessidade da análise dos cardápios semanais planejados para desjejum, almoço e jantar de ambas as entidades. O custo anual de cada gênero alimentício consumido nos restaurantes foiorganizado em planilha no Microsoft Excel para cálculo do percentual individual e acumulado. Posteriormente foram elaboradas as curvas ABC, de modo que itens com percentual acumulado até 80% foram classificados como A, de 80,01% e 95% como B e de 95,01% a 100%comoC.Resultados:Foram identificados 198 gêneros alimentícios presentes no estoque do restaurante 1 e 111 presentes no restaurante 2. Na curva ABC do restaurante 1 foi encontrado na categoria A: 79,72% (31 itens); na categoria B: 15,18% (49 itens); e na categoria C: 5,09% (118 itens). Norestaurante 2 na categoria A: 79,73% (36 itens); categoria B: 15,21% (36 itens); e categoria C: 5,06% (39 itens).Conclusões:Devido as instituições serem de portes diferentes, as curvas ABC foram divergentes. Entretanto, alguns alimentos foram comuns, principalmente na categoria A, composta por itens proteicos e de alto custo. Percebeu-se que para um gerenciamento adequado é necessário um controle de custos eficiente, o qual necessita da aplicação de sistemas de análise sobre as informações gerenciais disponibilizadas,como a curva ABC (AU).


Introduction:There are different tools for managing inventory and having a good control willguarantee better financial results and quality of the products stored in an establishment. For example, the ABC costing system, since it is an effective and low cost method.Objective:Develop and analyze the ABC curve of two Food and Nutrition Units of afederal agency located in Rio Grande do Norte.Methodology:This is a case study with descriptive design, cross-sectional and quantitative approach performed in two University Restaurants. To obtain the data, it was necessary to analyze the weekly menus planned for breakfast, lunch and dinner for both entities. The annual cost of each foodstuff consumed in restaurants was organized in an Microsoft Excel spreadsheet to calculate the individual and accumulated percentage. Subsequently, the ABC curves were elaborated, so that items with an accumulated percentage of up to 80% were classified as A, 80.01% and 95% as B and 95.01% to 100%asC.Results:198 foodstuffs present in the stock of Restaurant 1 and 111 present in Restaurant 2 were identified. On the ABC curve of restaurant 1,category Awas found: 79.72% (31 items); Category B: 15.18% (49 items); Category C: 5.09% (118 items). In restaurant 2 incategory A: 79.73% (36 items); Category B: 15.21% (36 items); Category C: 5.06% (39 items).Conclusions:Because the institutions are of different sizes, the ABC curves were divergent. However, some foods were common, mainly in category A, consisting of protein items and high cost. It was noticed that for an adequate management it is necessary an efficient cost control, which requires the application of systems of analysis on the management information made available as the ABC curve (AU).


Introducción: Existen diferentes herramientas para lagestióndelinventario y tener un buen control garantizará mejores resultados financieros y la calidad de los productos almacenados en un establecimiento. Por ejemplo, el sistema de costeo ABC, que es un método efectivo y de bajo costo.Objetivo: Desarrollar y analizar la curva ABC de dos Unidades de Alimentos y Nutrición de una agencia federal ubicada en Rio Grande do Norte.Metodología: Este es un caso de estudio con diseño descriptivo, enfoque transversal y cuantitativo realizado en dos restaurantes universitarios. Para obtener los datos, fue necesario analizar los menús semanales planificados para el desayuno, el almuerzo y la cena para ambas entidades. El costo anual de cada alimento consumido en restaurantes se organizó en una hoja de cálculoMicrosoftExcel para calcular el porcentaje individual y acumulado. Posteriormente, se elaboraron las curvas ABC, de modo que los artículos con un porcentaje acumulado de hasta el 80% se clasificaron como A, del 80.01% y 95% B y del 95.01% al 100% C. Resultados: Se identificaron 198 alimentos presentes en el stock del Restaurante 1 y 111 presentes en el Restaurante 2. En la curva ABC del restaurante 1, se encontró la categoría A: 79.72% (31 artículos); Categoría B: 15,18% (49 artículos); Categoría C: 5.09% (118 artículos). En el restaurante2 de la categoría A: 79.73% (36 artículos); Categoría B: 15,21% (36 artículos); Categoría C: 5.06% (39 artículos).Conclusiones: Debido a que las instituciones son de diferentes tamaños, lascurvas ABC eran divergentes. Sin embargo, algunos alimentos eran comunes, principalmente en la categoría A, compuestos por elementos proteicos de alto costo. Se observó que para una gestión adecuada es necesario un control de costos eficiente, que requiere la aplicación de sistemas de análisis sobre la información de gestión disponible como la curva ABC (AU).


Subject(s)
Restaurants , Universities , Costs and Cost Analysis , Food Services , Health Care Costing Systems , Brazil , Case Reports
9.
Rev. patol. trop ; 49(3): 207-214, 2020.
Article in English | LILACS | ID: biblio-1151939

ABSTRACT

Parasitoses are the most widespread diseases in the world. They are transmited via contaminated water or food. Considering that the daily consumption of vegetables is estimated at 142g per person, the purpose of this study was to evaluate the occurrence of parasites in salads available for consumption in restaurants in Aparecida de Goiânia, Goiás State. Salad samples were collected from the restaurants and parasitological analysis was performed using the Willis, Hoffman, Faust and Ziehl Neelsen techniques as well as cultures for the isolation of free-living amoebae. 51 samples were analyzed, 16 (31.4%) were positive. The parasites detected were: Acanthamoeba spp. in 12 (23.5%); free-living larvae, Schistosoma mansoni and Entamoeba coli in 1 (2.0%); Endolimax nana in 2 (3.9%). The PCR technique determined that 17.6% of the samples presented Toxoplasma gondii DNA. These techniques evidenced that the salad samples presented parasite contamination not only in the restaurants with the lowest price per Kg, but also in the most expensive ones. Therefore, in addition to effective sanitary surveillance, prophylactic measures are necessary regarding suppliers, handlers and restaurant owners to prevent the spread of these and other parasites.


Subject(s)
Humans , Parasitic Diseases , Restaurants , Food Contamination , Salads
10.
Estud. pesqui. psicol. (Impr.) ; 19(3): 583-603, dez. 2019. tab
Article in Portuguese | LILACS, INDEXPSI | ID: biblio-1045918

ABSTRACT

O artigo trata de uma investigação realizada em um restaurante universitário, visando identificar relações entre as condições de trabalho e a saúde dos trabalhadores, a partir do referencial teórico e metodológico da ergonomia da atividade. A pesquisa, de natureza qualitativa, apontou a presença de fatores de risco ergonômicos e psicossociais relacionados às exigências da atividade, a carga de trabalho elevada, às dificuldades nas relações socioprofissionais e a forma como as tarefas eram distribuídas. A presença de doenças físicas foi apontada pelos entrevistados como uma das principais repercussões da atividade. As condições contratuais e de gestão também foram apontadas como fatores que afetavam a atividade dos entrevistados. Esses achados corroboram os dados já apresentados pela literatura e evidenciam a importância de um diagnóstico organizacional com foco na saúde do trabalhador que considere o trabalho em todos os seus componentes: condições físicas, contratuais, os processos e características da atividade e as condições sociogerenciais.(AU)


The article addresses an investigation carried out in a university restaurant, aiming to identify relationships between working conditions and workers' health, based on the Activity Ergonomics theoretical and methodological framework. The qualitative research showed the presence of ergonomic and psychosocial risk factors related to the demands of the activity, the high workload, the difficulties in the socio-professional relations and the tasks distribution. The presence of physical illnesses was pointed out by the interviewees as one of the main repercussions of the activity. Contractual and management conditions were also identified as factors that affected the activity of the interviewees. These findings corroborate the data already presented in the literature and show the importance of an organizational diagnosis focused on workers' health that considers work in all its components: physical, contractual conditions, processes and characteristics of the activity and socio-political conditions.(AU)


El artículo trata de una investigación realizada en un restaurante universitario, buscando identificar relaciones entre las condiciones de trabajo y la salud de los trabajadores, a partir del referencial teórico y metodológico de la ergonomía de la actividad. La investigación, de naturaleza cualitativa, apuntó la presencia de factores de riesgo ergonómicos y psicosociales relacionados con las exigencias de la actividad, la carga de trabajo elevada, las dificultades en las relaciones socioprofesionales y la forma en que las tareas eran distribuidas. La presencia de enfermedades físicas fue señalada por los entrevistados como una de las principales repercusiones de la actividad. Las condiciones contractuales y de gestión también fueron apuntadas como factores que afecta la actividad de los entrevistados. Estos hallazgos corroboran los datos ya presentados por la literatura y evidencian la importancia de un diagnóstico organizacional con foco en la salud del trabajador que considere el trabajo en todos sus componentes: condiciones físicas, contractuales, los procesos y características de la actividad y las condiciones sociogenerativas.(AU)


Subject(s)
Humans , Male , Female , Middle Aged , Aged , Working Conditions , Occupational Health , Ergonomics , Restaurants , Workload/psychology
11.
Rev. Ciênc. Plur ; 5(2): 32-48, ago. 2019. ilus, tab
Article in Portuguese | LILACS, BBO | ID: biblio-1021750

ABSTRACT

Introdução:A contabilidade de custos é uma etapa importante na gestão pública para otimizar os gastos e diminuir desperdícios, representando um indicador de eficiência econômica. Contudo, é uma atividade complexa, onde a maioria dos custos é de difícil obtenção, especialmente em Unidades de alimentação e nutrição (UANs), devido à variação no número de refeições e matéria prima, e indisponibilidade de custos indiretos individualizados. Objetivo:Apresentar uma proposta metodológica para cálculo do custo-refeição em UANs vinculadas a serviços públicos.Método:Esta proposta surgiu de um estudo prático realizado no restaurante da Escola Agrícola de Jundiaí/UFRN. Para a composição do custo-refeição foram observados os componentes dos custos diretos e indiretos. Os preços unitários por material/serviço foram obtidos por meio das atas de licitações e contratos.Resultados:A análise individual de cada componente permitiu verificar a necessidade de estabelecer diretrizes para os custos, obtendo-se os seguintes direcionamentos: gêneros de alimentação ­elaboração das fichas técnicas de preparação de, no mínimo, dois cardápios semanais completos e preços por gênero calculados por média ponderada; material de limpeza, telefonia, gás de cozinha e água mineral -análise do gasto trimestral; energia elétrica ­análise da potência, tempo e horário de funcionamento de cada equipamento e cálculo do gasto de energia conforme tarifas na "ponta" e "fora da ponta"; despesas com manutenção de equipamentos e instalações, material de expediente e descartável ­análise semestral e, todos os cálculos efetuados utilizando a média mensal. Por fim, a partir do custo com gêneros alimentícios foram calculados os pesos de cada refeição e gerada a unidade-refeição, obtendo-se o custo final por meio da soma do custo de cada refeição com o produto de seu peso vezes a unidade-refeição.Conclusão:A presente proposta apresenta uma perspectiva prática e fidedigna para o cálculo de custo-refeição (AU).


Introduction:Costs accountancy is an important step on public management to optimize expenses and reduce wasting, representing an economicalefficiency index. However, that is a complex activity, which the most of costs is hard to obtain, especially in Food Services due the variability on number of meals and raw material, and individualized indirect costs unavailable.Objective:To present a methodological proposal to compute meal-cost in public Food Services. Methods:This proposal emerged from a practical study performed in the restaurant of Jundiai Agricultural School (Escola Agrícola de Jundiai/UFRN). To compose meal-cost, direct and indirect components were observed. Material/services unitary prices were obtained through bidding and contracts records. Results:Individual analysis of each component allowed to verify the necessity of establishment guidelines for cost, obtaining the following directions: groceries -technical cards elaboration of, at least, two full weekly menus and groceries prices computed by weighted average; cleaning stuff, telephony, cooking gas and mineral water ­three months expenses analysis; electrical energy ­analysis of power, time and shift of working for each equipment and energy expenses calculation "on the tip" and "out of the tip"; equipment and installation maintenance expenses, office stuff and disposable stuff ­six months expenses analysis and, all calculations using monthly average. Finally, from groceries costs weighs were computed of each meal and the meal-unit was generated, obtaining the final cost by summing the cost of each meal with the product of its weight multiplied by the meal-unit. Conclusion:The present proposal shows a practical and reliable perspective for meal-cost calculation (AU).


Subject(s)
Restaurants/standards , Universities , Costs and Cost Analysis , Collective Feeding , Brazil , Case Reports , Eating , Meals
12.
Ciênc. Saúde Colet ; 24(6): 2351-2360, jun. 2019. tab, graf
Article in English | LILACS | ID: biblio-1011797

ABSTRACT

Abstract Dietary practices of college students were compared before and after implementation of the University Restaurant (UR) and examined according to frequency of UR use. A natural experiment was conducted with students (n = 1131) of a Brazilian public university using a validated self-completed and identified questionnaire that inquired information on practices of substituting lunch and/or dinner with a snack (≥ 5 days/week) and on regular consumption of foods that were markers of a healthy or unhealthy diet. At the second time point, UR use by students was also assessed based on their attendance to it. Changes in food practices were examined by determining differences in proportions between the two assessments. The analysis of the association between UR use and each dietary practice was carried out using multiple logistic regression models. An association was observed between greater UR use and higher frequency of regular consumption of beans, vegetables, raw vegetables, cooked vegetables and fruit and lower frequency of regular consumption of French fries and/or fried snacks. The UR proved to be an environment that facilitated the adoption of healthy dietary practices and promoted improvement in the diets of the students who were more assiduous to the restaurant.


Resumo Práticas alimentares de universitários foram comparadas antes e após implementação do Restaurante Universitário (RU) e examinadas segundo a assiduidade ao RU. Experimento natural foi conduzido com estudantes (n = 1.131) de uma universidade pública utilizando questionário validado autopreenchido e identificado que abarcou as práticas de substituir o almoço e/ou jantar por lanche (≥ 5 dias/semana) e o consumo regular de alimentos marcadores de alimentação saudável e não saudável. No segundo momento, foi examinada a adesão dos estudantes ao RU por meio de sua assiduidade a ele. A variação das práticas alimentares foi examinada pela diferença entre proporções obtidas nos dois momentos de avaliação. A análise da associação entre a assiduidade ao RU e cada uma das práticas alimentares regulares foi feita por meio de modelos de regressão logística múltipla. Observou-se associação entre maior assiduidade ao RU e maior frequência de consumo regular de feijão, hortaliças, hortaliças cruas, hortaliças cozidas e frutas e menor frequência de consumo regular de batata frita e/ou salgados fritos. A implementação do RU se constituiu como um espaço facilitador da adoção de práticas alimentares saudáveis e promoveu a melhoria da alimentação dos estudantes com maior assiduidade a ele.


Subject(s)
Humans , Male , Female , Young Adult , Restaurants , Students/statistics & numerical data , Diet/statistics & numerical data , Feeding Behavior , Universities , Brazil , Surveys and Questionnaires , Diet, Healthy/statistics & numerical data
13.
Arq. bras. med. vet. zootec. (Online) ; 71(2): 640-646, mar.-abr. 2019. ilus
Article in Portuguese | ID: biblio-1011283

ABSTRACT

O objetivo deste trabalho foi padronizar uma PCR para a detecção do Salmo salar, a qual possa ser usada na autenticação do salmão utilizado em pratos da culinária japonesa e do pescado comercializado in natura. Para isso, dois lotes de sushi foram produzidos experimentalmente. Além disso, foram visitados 38 estabelecimentos que comercializam comida japonesa e 10 peixarias na região metropolitana de Belém, visando à coleta do sushi, do temaki e do pescado pertencente à espécie Salmo salar. Os dados demonstraram que a técnica foi eficiente para a autenticação de Salmo salar, visto que a espécie foi detectada tanto nas amostras de sushis preparados experimentalmente quanto nas alíquotas de pescados isolados, utilizados para a preparação do sushi. Em contrapartida, a espécie Salmo trutta não foi detectada nas amostras de sushis preparados com esta espécie nem nas alíquotas de pescado isolado. Além disso, foi possível a confirmação da utilização da espécie Salmo salar no preparo das amostras de sushi, temaki e de pescado. Portanto, concluiu-se que a técnica foi capaz de amplificar o DNA da referida espécie e não gerou identificação inespecífica quando a espécie Salmo trutta foi analisada, podendo ser uma ferramenta adequada para a autenticação do Salmo salar.(AU)


The objective of this work was to standardize a PCR for the detection of Salmo salar, which can be used in the authentication of salmon used in Japanese dishes and fish commercialized in natura. For this, two batches of sushi were produced experimentally. In addition, 38 establishments that sell Japanese food and 10 fishmongers in the metropolitan area of Belém were visited, aiming to collect sushi, temaki and fish belonging to the species Salmo salar. The data demonstrated that the technique was efficient for the authentication of Salmo salar, since the species was detected in both the experimentally prepared sushi samples and the isolated fish aliquots used for the preparation of sushi. In contrast, the species Salmo trutta was not detected in the sushi samples prepared with this species nor in the isolated fish aliquots. In addition, it was possible to confirm the use of the Salmo salar species in the preparation of sushi, temaki and fish samples. Therefore, it was concluded that the technique was able to amplify the DNA of this species and did not generate nonspecific identification when the species Salmo trutta was analyzed, being able to be a suitable tool for the authentication of Salmo salar.(AU)


Subject(s)
Animals , Salmo salar/genetics , Restaurants , Polymerase Chain Reaction/veterinary , Foods of Animal Origin
14.
Demetra (Rio J.) ; 14: 38974, mar. 2019. tab, ilus, graf
Article in English, Portuguese | LILACS | ID: biblio-1097731

ABSTRACT

Introdução: As intervenções gastronômicas são uma iniciativa inovadora que enriquece o trabalho do nutricionista e agrega valor às refeições preparadas. Objetivo: A pesquisa teve por objetivo executar intervenções gastronômicas no cardápio de um restaurante universitário da cidade de Belém-PA, para analisar a aceitabilidade, o resto-ingestão e a aparências das refeições. Métodos: Estudo descritivo e quali-quantitativo, no qual uma equipe de gastronomia observou a produção de três cardápios usuais do restaurante universitário na pré-intervenção, aplicando, posteriormente, intervenções gastronômicas como tipo de corte, métodos de cocção, entre outros. Antes e após a aplicação das intervenções, foi realizado teste de aceitabilidade, resto-ingestão e registro fotográfico. Resultados e Discussões: A pesquisa teve participação média de 84% dos comensais nas duas etapas. O registro fotográfico mostrou poucas diferenças na aparência, pois as mudanças ocorreram na palatabilidade. Com as intervenções, o teste de aceitabilidade mostrou que houve redução na insatisfação dos usuários quanto aos pratos principais, além de elevar a porcentagem de aceitabilidade dos cardápios para acima de 85%, que é o mínimo segundo os valores de referência. Após as intervenções, o resto-ingestão foi reduzido e as sobras sujas chegaram a zero. Os resultados obtidos foram positivos e semelhantes a outras pesquisas que realizaram intervenções gastronômicas no cardápio. Conclusão: Mesmo não havendo alterações visuais das refeições nas bandejas, foi a modificação do sabor e textura dos alimentos que contribuiu para o sucesso dos resultados. Associar os conhecimentos de Nutrição às práticas gastronômicas promove aperfeiçoamento nos cardápios, além de despertar e incentivar estudos sobre esse assunto. (AU)


Introduction: Gastronomic interventions are an innovative initiative that enriches the work of the nutritionist and add value to prepared meals. Objective: The objective of this research was to perform gastronomic interventions on the menu of a university restaurant in the city of Belém, state of Pará, to analyze the acceptability, the rest ingestion and the appearance of the meals. Methods: This is a descriptive and qualitative-quantitative study, in which a gastronomy team observed the production of three usual menus of the university restaurant in the pre-intervention subsequently applying gastronomic interventions such as cutting type, cooking methods, among others. Before and after the application of the interventions was performed an acceptability test, rest ingestion, and photographic record. Results and Discussion: The survey had an average participation of 84% of the customers in both stages. The photographic record showed few differences in appearance, since the changes occurred in palatability. With the interventions, the acceptability test showed that there was a reduction in the users' dissatisfaction with the main dishes, besides raising the percentage of acceptability of the menus to above 85%, which is the minimum percentage according to the reference values. After the interventions the rest ingestion was reduced and the dirty leftover food reached zero. The results were positive and similar to other studies that performed gastronomic interventions on the menu. Conclusion: Although there were no visual alterations of the meals on the trays, it was the modification of the taste and texture of the food that contributed to the success of the results. Associating the knowledge of Nutrition with the gastronomic practices promotes improvement in the menus, besides awakening and encouraging studies with this subject. (AU)


Subject(s)
Humans , Male , Female , Restaurants , Universities , Dietetics , Menu Planning
15.
Demetra (Rio J.) ; 14: e38278, mar. 2019. tab
Article in English, Portuguese | LILACS | ID: biblio-1097734

ABSTRACT

A preocupação com a qualidade higiênico-sanitária das refeições oferecidas é constante em qualquer serviço de alimentação. Neste estudo, objetivou-se avaliar os comportamentos de risco sanitário dos usuários de restaurantes universitários no momento do autosserviço. A metodologia utilizada foi o estudo de caso, com aplicação de duas listas de verificação, durante o almoço, no período de agosto a outubro de 2018. A amostra totalizou 336 usuários, entre alunos e servidores, que se alimentavam em dois restaurantes de uma universidade pública, localizada na cidade de Niterói, Rio de Janeiro, Brasil. As falhas mais comuns observadas foram: não higienizar as mãos antes do autosserviço (63,0%); conversa difusa durante o processo (54,8%); utilizar os utensílios de servir para arrumar os alimentos no próprio prato (41,9%); e coçar ou tocar parte do corpo durante o autosserviço (25,9%). Esses resultados indicaram comportamentos de risco por parte dos usuários. Concluiu-se que é necessário que sejam estabelecidas estratégias educativas, a fim de mitigar os perigos de uma possível contaminação por agentes patogênicos. (AU)


The concern with the hygienic-sanitary quality of meals offered in different food services never ceases to exist. The aim of the current study is to evaluate health risk behaviors presented by university restaurant users at the time they serve themselves the meals. The herein adopted methodology was a case study based on the application of a checklist during lunch hour from August to October 2018. The total sample comprised 336 users, among them, students and employees who had their meals in two restaurants of a public university in Niterói County, Rio de Janeiro State, Brazil. The most common issues reported by participants were: not sanitizing one's hands before serving the food (63.0%); diffuse conversation during the food-serving process (54.8%); using the food-serving utensils to arrange the food on one's plate (41.9%); and scratching or touching body parts while serving the food (25.9%). Based on these results, users presented health risk behaviors. Therefore, it is necessary adopting educational strategies to help mitigating risks of contamination by pathogens. (AU)


Subject(s)
Universities , Health Risk , Food Services , Health Risk Behaviors , Restaurants , Food Contamination , Food Hygiene , Collective Feeding , Hand Hygiene
16.
Demetra (Rio J.) ; 14: e33193, mar. 2019. ilus, tab
Article in English, Portuguese | LILACS | ID: biblio-1097737

ABSTRACT

No que se refere ao restaurante, a comida é somente o fim para a concretização da vivência de uma refeição, pois existem outros fatores considerados tangíveis e intangíveis que contribuem para o sucesso dessa experiência de consumo. Segundo Parasuraman et al., o que ocorre muitas vezes é uma diferença entre a expectativa do cliente em relação ao serviço e a percepção da gerência sobre o serviço prestado. Para este artigo, realizou-se estudo qualitativo baseado no instrumento SERVQUAL com estudantes universitários, clientes do sistema de alimentação de uma universidade pública. Empregou-se a técnica investigativa de grupos focais, com o propósito de identificar os principais descritores que norteiam a qualidade do serviço oferecido pelo restaurante universitário, segundo a percepção dos clientes. De acordo com os resultados, o questionário SERVQUAL contempla de maneira geral o serviço ora estudado; algumas especificidades,no entanto, como velocidade no atendimento, atendimento individualizado e preço merecem atenção especial, assim como determinantes como higiene das instalações e da refeição e preço deveriam ser mais explorados no questionário. (AU)


As far as the restaurant is concerned, food is only the end to the realization of the experience of a meal, because there are other factors considered tangible and intangible that contribute to the success of this experience of consumption. According to Parasuraman et al., what often happens is a difference between the customer's expectation of the service and the management's perception of the service provided. For this article, a qualitative study was carried out based on the SERVQUAL instrument with university students, clients of the feeding system of a public university. The focus group research technique was used to identify the main descriptors that guide the quality of the service offered by the university restaurant, according to clients' perceptions. According to the results, the SERVQUAL questionnaire generally contemplates the service studied; some specificities, however, such as speed of care, individualized care and price deserve special attention, as well as determinants such as hygiene of facilities and meal and price should be further explored in the questionnaire. (AU)


Subject(s)
Humans , Male , Female , Adult , Consumer Behavior , Collective Feeding , Restaurants , Students , Universities
17.
Ciênc. Saúde Colet ; 24(3): 853-864, mar. 2019. tab, graf
Article in Spanish | LILACS | ID: biblio-989584

ABSTRACT

Resumen Las características de la oferta de alimentos son un determinante del consumo, y por ende de la salud de la población. Este trabajo buscó establecer los temas destacados en la literatura científica reciente sobre oferta de restaurantes y alimentación saludable. Se revisó sistemáticamente la investigación adelantada en estos escenarios y publicada desde 2011 hasta 2016 en siete reconocidas bases de datos. De 999 títulos fueron escogidos 20 artículos. Se realizó análisis de contenido de la información obtenida, usando Nvivo 10.0, y ésta fue codificada a través del método inductivo por dos investigadores independientes. Se identificaron tres temas a saber: Modificaciones en la oferta de alimentación, fomento de elecciones saludables y barreras para promover alimentación saludable. Los hallazgos descritos dan cuenta de las oportunidades de investigación en el área, particularmente en el contexto Latinoamericano, y de la necesidad de intervenciones que redunden en ambientes saludables dada la relevancia del suministro alimentario en la salud colectiva.


Abstract Food environments influence food consumption and population health. This study sought to establish the outstanding themes in recent scientific literature about healthy eating and restaurants. Studies about the topic published from 2011 to 2016 in seven recognized databases were reviewed systematically. From 999 titles, 20 articles were selected. Content analysis through an inductive method by two independent investigators was performed using Nvivo 10.0. Three dominant subjects were identified: Food supply modifications, promotion of healthy choices and barriers against healthy eating promotion. The findings describe research opportunities in the area, particularly in the Latin American context. It is necessary to make interventions that result in healthy food environments given the impact on collective health.


Subject(s)
Humans , Restaurants/standards , Food Supply/standards , Diet, Healthy , Choice Behavior , Feeding Behavior , Food Preferences , Health Promotion/methods , Latin America
18.
Article in Korean | WPRIM | ID: wpr-766560

ABSTRACT

Tobacco use is the most important preventable cause of mortality in South Korea and worldwide. This study aimed to evaluate the tobacco control policies of the Moon Jae-in government, which was established in May 10, 2017. Before the Moon Jae-in government, the tobacco tax was raised by the Park Geun-hye government from 2,500 won to 4,500 won (80% increase), but the price of cigarettes was still much lower in Korea than in other high-income countries. Cigarette smoking has been prohibited in all restaurants and bars since 2015; however, smoking rooms are allowed. Only large buildings are smoke-free. Pictorial warnings on cigarette packages were introduced in December 2016; however, they cover only 30% of the main packaging. Smoking cessation services provided by health care facilities have been subsidized by public health insurance since 2015. However, the advertisement, promotion, and sponsorship of tobacco are not further regulated. Since the beginning of the Moon Jae-in government, there has been no further strengthening of major tobacco control policies except for limited expansion of smoke-free public places and introduction of a lung cancer screening program. The first government-level tobacco control policies by the Moon Jae-in government, announced in May 2019, included increasing the size of the pictorial warnings and introducing standardized packaging by 2025, along with incremental expansion of smoke-free public places with prohibition of smoking rooms. These moves are positive; however, they do not include increasing tobacco taxes and regulating advertisement, promotion, and sponsorship of tobacco, which together are the backbone of tobacco control policies. The Moon Jae-in government should strengthen comprehensive tobacco control policies, ncluding tobacco taxes and banning tobacco advertisement, promotion, and sponsorship, to protect public health.


Subject(s)
Delivery of Health Care , Insurance , Korea , Lung Neoplasms , Mass Screening , Moon , Mortality , Product Packaging , Public Health , Republic of Korea , Restaurants , Smoke , Smoking , Smoking Cessation , Taxes , Tobacco Products , Tobacco Use , Tobacco
19.
Article in Korean | WPRIM | ID: wpr-766392

ABSTRACT

This study examined the perception and behavior of fast food restaurant customers toward ordering kiosk nutrition information. Specifically, the influence of nutrition information transparency and information quality on behavioral intention and revisit intention were identified. In addition, the difference in the nutrition information transparency and information quality was analyzed according to the health consciousness of the customers. The study employed a self-administered survey that was distributed both online and offline from November 8~22, 2018. The sample of the study was customers who had experienced ordering from the kiosk in a fast food restaurant in the six months prior to taking the survey. A total of 250 (98.0%) respondents completed the survey, which was used for data analysis. As a result, there was a significant relation between transparency and nutrition information quality (P<0.001). The higher the visibility and inferability of the nutrition information, the better the nutrition information quality. Nutrition information quality has a significant impact on the levels of customer satisfaction and revisit intention (P<0.001). For the differences in the transparency and nutrition information quality by health consciousness of customers, the results indicated that groups with high health consciousness (3.74 or higher) perceived a higher transparency and nutritional information quality than those with a lower health consciousness. These findings can form the basis of a strategy in developing nutrition information of ordering kiosks in restaurants. In addition, it can be applied to academia and industry.


Subject(s)
Consciousness , Fast Foods , Intention , Restaurants , Statistics as Topic , Surveys and Questionnaires
20.
Article in Korean | WPRIM | ID: wpr-759645

ABSTRACT

OBJECTIVES: This study analyzed Japanese consumers on their sauce consumption, and assessed the relationship between consumer innovativeness and consumption behavior for new sauce products. METHODS: The survey was completed by local consumers visiting Korean restaurants in Osaka, Japan, in September 2018. The demographic characteristics, consumption of sauce, consumer innovativeness, and factors of theory of planned behavior were evaluated. Totally, 150 collected data were analyzed using the IBM SPSS Statistics 25.0 Program (IBM SPSS INC, Armonk, NY, USA). RESULTS: Results of the survey indicate that Japanese consumers purchase a sauce by considering the taste and food utilization. Sauce purchases were maximum at mega markets and supermarkets. The consumer innovativeness for Japanese consumers was based on 3 factors: ‘Purchasing adventurous products (3.51 ± 0.96)’, ‘Active information seeking (4.36 ± 1.11)’, and ‘Interactive information seeking (4.33 ± 1.02)’, where the tendency of ‘Active information seeking’ was the highest innovativeness factor. Furthermore, higher values of perceived behavior control (4.68 ± 1.21), attitude (4.66 ± 1.41) and subjective norm (4.39 ± 1.28) were revealed, when assessing for theory of planned behavior factors. Correlating the variables of consumer innovation and factors of planning behavior theory, ‘Active information seeking’ is a positive attribute for attitude (p<0.016), subjective norm (p<0.001), and perceived behavior control (p<0.002). These 3 factors also had significantly positive effects on purchase intention for new sauce product (p<0.000, p<0.000, and p<0.002, respectively). Attitude was determined to be another very influential variable for purchase intention of a new sauce product (B=0.484, t=6.881). CONCLUSIONS: The results of this study determine the consumption patterns of sauce for the Japanese consumer, and the relationship between consumer innovativeness and consumption behavior for Korean traditional sauces. We believe the data generated from this study will help determine a marketing strategy to enter the Japanese market.


Subject(s)
Asian Continental Ancestry Group , Behavior Control , Humans , Intention , Japan , Marketing , Restaurants
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