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PubMed1983

Proximate and mineral content of restaurant steak meals.

Restaurant steak meals were analyzed for proximate and mineral composition by standard methodology. Nutritional adequacy of the meals was determined by comparing analyzed values with Recommended Dietary Allowances for adults. The meals were considered to be adequate in a nutrient if they provided at least one-third the RDA for that nutrient. Analyzed values were also compared with values obtained from food composition tables. The results of this study indicate that: 1. Restaurant steak meals differ significantly in weight of meal components, proximate components, and mineral components. 2. Although the meals were adequate in kilocalories and protein, they could be considered to be excessive since they provided more than 50% of the RDA for energy and more than 100% of the RDA for protein. 3. The meals can be considered inadequate in calcium for both men and women (only 16% of the RDA) and in iron for women (only 25% of the RDA). 4. Tables of food composition are useful in predicting the proximate and mineral composition of restaurant steak meals.

Animals↗
PubMedDate not supplied

Levels of Cd, Hg, As, Cu, Mn, and Zn in Japanese restaurant and box lunches.

Intakes of selected elements from restaurant and box lunches in Shiga Prefecture (Japan) were investigated in 1993 and 1994, respectively. Average intakes of these elements from restaurant and box lunches were, respectively, 14 and 12 micrograms for Cd, 4.6 and 4.5 micrograms for Hg, 85 and 91 micrograms for As, 461 and 561 micrograms for Cu, 1268 and 1235 micrograms for Mn, and 3612 and 2688 micrograms of Zn. There were no great differences between the intakes from the restaurant lunches in 1993 and the box lunches in 1994. The proportion of elements from the lunches constituted 25-38% of the daily intake for Cd, As, Mn, and Zn and 51-65% of the daily intake for Hg.

Arsenic↗
PubMed2005

Choice and availability of takeaway and restaurant food is not related to the prevalence of adult obesity in rural communities in Australia.

OBJECTIVES: To establish whether choice and availability of takeaway and restaurant food consumption are associated with increased obesity. DESIGN: Crossroads Undiagnosed Disease Study: a cross-sectional study undertaken between June 2001 and March 2003. SETTING: A regional centre and six shire capitals of variables size in rural Victoria, Australia. PARTICIPANTS: In total, 1454 residents of randomly selected households. MEASUREMENTS: Obesity (by body mass index (BMI) or waist circumference), weekly recreational activity, self-reported frequency of takeaway consumption, number of local takeaway and restaurant food outlets in the area. RESULTS: The prevalence of obesity ranged from 25.5-30.8% and was higher than the general Australian population among both men and women. Those in the regional centre were less likely than those in large and small shire capitals to participate in recreational activity of 150 min or more (39.7 vs 48.4%, 46.0% respectively, P=0.023) and yet reported better access to facilities and amenities for physical activity. Recreational activity of > or =150 min/week was associated with 0.75 (0.58-0.97) fold less risk of obesity. BMI was unrelated to takeaway consumption. Waist circumference was significantly lower among those eating no takeaways, but similar whether takeaways were consumed <1/month or > or =1/week. Increased takeaway consumption was associated with increased consumption of higher fat preparations of dairy and meat products. Availability of takeaway outlets and restaurants was unrelated to obesity. CONCLUSION: The obesity epidemic exists among those without significant consumption of or availability to takeaway foods. In a setting of easy availability of food, the obesity epidemic relates strongly to reduced physical activity, but not to consumption of takeaway food.

Age Factors↗
PubMed2005

Multiprefectural spread of gastroenteritis outbreaks attributable to a single genogroup II norovirus strain from a tourist restaurant in Nagasaki, Japan.

A series of gastroenteritis outbreaks caused by noroviruses (NVs) among tourist groups from several prefectures was associated with eating a lunch prepared by a restaurant in Nagasaki City, Japan, on 18 and 19 November 2003. A retrospective cohort study was performed to estimate the magnitude of the outbreak and identify the source of infection. Epidemiological information was obtained through the local public health centers in the areas where the illness occurred. Stool and vomit specimens and food and environmental samples were analyzed by reverse transcription-PCR with genogroup-specific primers. Positive samples were sequenced and analyzed phylogenetically. Of 1,492 tourists who ate a lunch prepared by the restaurant during the 2-day period, 660 (44.2%) developed illness, with an average incubation time of 31.2 h. Whereas NVs were not detected in any food samples, identical sequences most closely related to the Mexico genotype of genogroup II NV were found in specimens from case patients, restaurant staff, and the kitchen table. Food handlers were concluded to be the source of the outbreak as a result of the contamination of several meals. The series of outbreaks described here exemplifies the role of tourism as a contemporary way to distribute a single infectious agent to multiple and geographically remote areas.

Adolescent↗
PubMed1984

Turning the table on advice programs for parents: Using placemats to enhance family interaction at restaurants.

There are many opportunities in a family's daily routine to enrich the interactions among its members. One such opportunity arises at family restaurants. Surveys of restaurant personnel and customers suggested the possibility of enriching family interactions by redesigning indigenous materials such as table placemats. Accordingly, we developed Table-Talk placemats that provided conversational topics and illustrated games in which the entire family could participate. After some testing of these placemats in a preschool, a field experiment was conducted with families dining in restaurants. Table-Talk placements occasioned more social and educational dialogue among family members than either traditional-placemat or no-material conditions. Social validation ratings provided by mental health counselors and the parents suggested that Table-Talk placemats occasioned healthy and enjoyable interactions among family members.

Journal Article↗
PubMed2002

Enteric pathogens in Mexican sauces of popular restaurants in Guadalajara, Mexico, and Houston, Texas.

BACKGROUND: The transmission of traveler's diarrhea is primarily foodborne. OBJECTIVE: To examine the level of microbial contamination of tabletop sauces found in Mexican-style restaurants. DESIGN: Cross-sectional study of Mexican sauces. SETTING: Mexican restaurants in Guadalajara, Mexico, and Houston, Texas, during the summer of 1998. MEASUREMENTS: 71 sauces from Guadalajara and 25 sauces from Houston were examined. The number of sauces contaminated with Escherichia coli, the median number of E. coli colonies per gram of sauce, and enteropathogens were identified. RESULTS: 47 of 71 sauces from Guadalajara were contaminated with E. coli versus 10 of 25 sauces from Houston (P = 0.03); the median number of E. coli colonies per gram of sauce was 1000 in the Guadalajara sauces versus 0.0 in the Houston sauces (P = 0.007). Among sauces from Guadalajara tested for diarrheogenic E. coli, 4 of 43 sauces contained enterotoxigenic E. coli and 14 of 32 contained enteroaggregative E. coli. CONCLUSIONS: Contamination with E. coli was common in samples of Mexican tabletop sauces from Guadalajara restaurants. These sauces commonly contained enteric pathogens.

Cross-Sectional Studies↗
PubMedDate not supplied

[The quality of a restaurant service at a geriatric rehabilitation facility].

The aim of our study was to measure the quality of a restaurant service of a geriatric rehabilitation and long-term setting as it is perceived from patients compared with an objective measure of the quality. We have also verified the weight of the restaurant service on the whole quality of the hospital. Our data showed some problems in the organisation of the service, a substantially negative judgment from patients, the necessity to integrate subjective judgments with objective evaluations. The data confirmed also the importance that patients give to taste and variability of food and to the way in which it is presented. The results we obtained suggested an audit of the organisation of the restaurant service. The outcome of the proposed changes will be followed up and bring, eventually, to further arrangements.

Aged↗
PubMed1997

Social effects on duration in restaurants.

A nonreactive observational study in full-service restaurants showed group size to be positively correlated with length of stay. Among the serendipitous findings were the role of reading in lengthening duration and the paucity of lone diners in full-service restaurants.

Adult↗
PubMed1989

Community-based health promotion: a survey of churches, labor unions, supermarkets, and restaurants.

A telephone survey of randomly-sampled churches, labor unions, supermarkets and restaurants was conducted in San Diego, California to determine the level of health promotion activities offered for members and customers. Nearly two-thirds of the churches offered health promotion programs, the bulk of which were single educational sessions. A similar proportion of labor unions reported programs, and most of them consisted of the distribution of materials and single-session group meetings. About one-third of the supermarkets reported activities, with most of these being the distribution of brochures. Similarly, about one-third of restaurants reported programs, which primarily consisted of the enforcement of no-smoking regulations. Very few organizations evaluated programs or desired assistance from health professionals. It was concluded that while secular health promotion programs are common and are available to many people, their quality and effectiveness are unknown. These findings present a challenge for public health professionals and agencies.

California↗
PubMed1993

Effects of a city ordinance regulating smoking in restaurants and retail stores.

The purpose of this study was to assess the effects of a city smoking ordinance on local businesses. Representatives from 61 randomly selected restaurants and retail stores in Flagstaff, Arizona were interviewed to determine their perceptions of the ordinance's effect on their business. Eighty-seven percent of the respondents were business owners or managers. Gross sales data 12 months prior to and 12 months after enactment of the ordinance were also collected for two categories of retail stores. The vast majority of restaurant and store respondents believed that the ordinance had no effect on their business. Gross sales increased an average of 16 to 25.8 percent per store during the year following prohibition of smoking in retail stores. This study did not support the belief that city smoking ordinances have a negative effect on local businesses.

Arizona↗
PubMed1986

The Chinese restaurant syndrome: an anecdote revisited.

The Chinese Restaurant Syndrome arose from an anecdote of discomfort experienced after eating Chinese cuisine. Monosodium glutamate has been implicated as the causative agent. Work over the past 17 years has consistently failed to reveal any objective sign accompanying the transient sensations that some individuals experience after the experimental ingestion of monosodium glutamate and it is questionable whether the term 'Chinese Restaurant Syndrome' has any validity. When some common food materials are used in the same experimental setting, similar symptoms can be produced in a limited number of people. Double-blind testing of individuals who identify themselves as suffering the 'syndrome' has failed to confirm the role of monosodium glutamate as the provocative agent.

Adult↗
PubMed2004

Assessing floor slipperiness in fast-food restaurants in Taiwan using objective and subjective measures.

Slips and falls are major problems in occupational injuries in which floor slipperiness is a critical issue. Most of the studies on slipperiness assessments were conducted in laboratories. Field assessments are rarely reported in the literature. This study investigated floor slipperiness in seven kitchen areas of 10 western-style fast-food restaurants in Taiwan using both objective and subjective measurements which were conducted by friction measurements and by employees' ratings of floor slipperiness, respectively. The friction measurement results showed that the sink area had the lowest average friction in the kitchens. Employees, however, rated both the sink and back vat (chicken fry) areas as the most slippery areas. The Pearson's and Spearman's correlation coefficients between the averaged friction coefficients and subjective ratings for all 70 evaluated areas across all 10 restaurants were 0.49 and 0.45, respectively, with p < 0.0001 for both. The results indicate that average friction coefficient and perception are in fair agreement, suggesting that both might be reasonably good indicators of slipperiness.

Accidental Falls↗
PubMed1996

Recurrent outbreaks of Salmonella Enteritidis infections in a Texas restaurant: phage type 4 arrives in the United States.

In recent years infection caused by Salmonella serotype Enteritidis (SE) phage type 4 has spread through Europe but has been uncommon in the USA. The first recognized outbreak of this strain in the USA occurred in a Chinese restaurant in EI Paso, Texas, in April 1993; no source was identified. In September 1993, a second outbreak caused by SE phage type 4 was associated with the same restaurant. To determine the cause of the second outbreak, we compared food exposures of the 19 patients with that of two control groups. Egg rolls were the only item significantly associated with illness in both analyses (first control group: odds ratio [OR] 8.2, 95% confidence interval [CI] 2.3-31.6; second control group: OR 13.1, 95% CI 2.1-97.0). Retrospective analysis of the April outbreak also implicated egg rolls (OR 32.4, 95% CI 9.1-126.6). Egg roll batter was made from pooled shell eggs and was left at room temperature throughout the day. These two outbreaks of SE phage type 4 likely could have been prevented by using pasteurized eggs and safe food preparation practices.

Adolescent↗
PubMed2006

Cross-sectional investigation of task demands and musculoskeletal discomfort among restaurant wait staff.

A cross-sectional study of task demands and musculoskeletal discomfort among a sample of 100 wait staff in ten casual dining restaurants was conducted. In addition to answering a questionnaire about musculoskeletal discomfort and symptoms experienced in the past 12 months and attributed to work, subjects were asked about various aspects of their jobs, such as shift length, number of shifts per week and safety training. The managers of the restaurants were also interviewed to gather basic information on factors such as work hours, alternative duty availability and safety practices. When asked to rank the three most important causes of injuries, the responses of both managers and wait staff were congruent with Bureau of Labor Statistics (USA) data for 1999 on the nature of injuries and attributed exposures, with slips and falls, musculoskeletal disorders and acute injuries (e.g. burns, cuts) highlighted. Of the 100 subjects, 42% reported experiencing musculoskeletal symptoms in the past year, with the lower back area (18%) and shoulder (11%) with the most frequent symptoms reported in the responses. Although many of the materials handling tasks were not excessive, the heavier tray lifts and carries are a cause for concern. There are also slip and fall issues that influence the risks of these tasks. Future research needs, including addressing the mismatch between more common materials handling assessment tools and the nature of food serving tasks, are discussed.

Accidental Falls↗
PubMed2004

Microbiological quality of food samples from restaurants and sweet shops in developing countries: a case study from the Occupied Palestinian Territory.

The aim of this paper is to review the microbiological quality of food samples taken from a wide range of cooked and raw foods obtained from restaurants and sweet shops in the Ramallah and al-Bireh district, and to identify the gaps in food inspection and handling that can be realistically improved. Utilizing food sample test results of the Palestinian Ministry of Health, records pertaining to the years 1995, 1996, 2000, 2002, and the first 2 months of the year 2003 reveal that only 60.9%, 44.0%, 63.8%, 93.6%, 51.8%, 83.8%, and 50.4% of the food samples tested for total aerobic count, total Coliform, faecal Coliform, Staphylococcus aureus, faecal Streptococci, moulds, and yeasts respectively are within the limits of the Palestinian and International standards. None of the tested samples for Salmonellae or Clostridium perfringes were positive. Analysis of the data indicates an irregular rather than systematic process to testing. For example, 60.4% of the tested food samples in 2000 came from sweet shops, while the relative percentage of sweet shops is 21.4% out of the total restaurants and sweet shop figures in the area at the time. In contrast to what would be expected, most of the samples were collected during the cold season, raising questions as to the suitability of testing procedures and guidelines. Systemic and procedural gaps were identified by the analysis that can be addressed to at least contain, if not completely eliminate the presence of foods in the market that are unacceptable for consumption.

Data Collection↗
PubMed2003

Epidemiologic investigation of a restaurant-associated outbreak of Pontiac fever.

This case-control study investigated a cluster of respiratory illness among patrons of a restaurant. Of 173 patrons interviewed, 117 (68%) were ill. Symptoms included myalgias (93%), headache (87%), and fatigue (79%). The mean incubation period was 49 h and the mean duration of illness was 71 h. Patrons aged >15 years were more likely to have been ill than younger patrons (odds ratio [OR], 2.96; P=.002); 58% of persons who were ill sat near a large fountain, compared with 18% of respondents who were not ill (OR, 7.5; P=.005). Legionella anisa was cultured from water samples obtained from the fountain pool. Of 22 individuals who were ill, 11 (50%) had a > or =4-fold increase in the titer of antibody to that strain of L. anisa from acute-phase to convalescent-phase serum samples; 3 others (14%) had persistently elevated titers of > or =512; of a group of 20 individuals who had not been exposed to the restaurant, none had titers of >128. Pontiac fever should be considered as a diagnosis during acute outbreaks of influenza-like illness with a high attack rate and no other identified etiology.

Adolescent↗
PubMed2006

Eating in restaurants: a risk factor for foodborne disease?

Foodborne disease is a common, but preventable, burden of illness worldwide. Almost one-half of every dollar spent on food in the United States is spent on food from restaurants. A growing body of data from foodborne disease outbreaks and studies of sporadic (non-outbreak-associated) gastrointestinal disease of various etiologies suggest that eating food prepared in restaurants is an important source of infection. These data suggest a critical need for action that is focused on preventing disease transmission within the food service industry. Clinicians should report all suspected foodborne disease to public health authorities to ensure appropriate epidemiologic investigation.

Disease Outbreaks↗
PubMed2005

Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurant.

A study was conducted to evaluate the microbiological quality, including total mesophilic counts and markers of bacteriological hygiene, as indicator of food safety of three categories of the most consumed meals in a university restaurant, before and after implementation of the HACCP system and personnel training. Cold gastronomy products, cooked warm-served products, and cooked cold-served products were tested for bacterial contamination. Throughout the experiment, 894 samples were examined for total counts of aerobic bacteria, counts of indicator organisms (coliform organisms and Escherichia coli) and pathogens (Staphylococcus aureus, Bacillus cereus, Salmonella spp., and Listeria monocytogenes). Implementation of the HACCP system, together with training in personnel hygiene, good manufacturing practices, and cleaning and sanitation procedures, resulted in lower aerobic plate counts and a lower incidence of S. aureus, coliform organisms, E. coli, and B. cereus, whereas Salmonella spp. and L. monocytogenes were not found in all samples studied. The microbial results of this study demonstrate that personnel training together with HACCP application contributed to improve the food safety of meals served in the restaurant studied.

Bacteria↗