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PubMed2005

Out-of-home food outlets and area deprivation: case study in Glasgow, UK.

BACKGROUND: There is a popular belief that out-of-home eating outlets, which typically serve energy dense food, may be more commonly found in more deprived areas and that this may contribute to higher rates of obesity and related diseases in such areas. METHODS: We obtained a list of all 1301 out-of-home eating outlets in Glasgow, UK, in 2003 and mapped these at unit postcode level. We categorised them into quintiles of area deprivation using the 2004 Scottish Index of Multiple Deprivation and computed mean density of types of outlet (restaurants, fast food restaurants, cafes and takeaways), and all types combined, per 1000 population. We also estimated odds ratios for the presence of any outlets in small areas within the quintiles. RESULTS: The density of outlets, and the likelihood of having any outlets, was highest in the second most affluent quintile (Q2) and lowest in the second most deprived quintile (Q4). Mean outlets per 1,000 were 4.02 in Q2, 1.20 in Q4 and 2.03 in Q5. With Q2 as the reference, Odds Ratios for having any outlets were 0.52 (CI 0.32-0.84) in Q1, 0.50 (CI 0.31 - 0.80) in Q4 and 0.61 (CI 0.38 - 0.98) in Q5. Outlets were located in the City Centre, West End, and along arterial roads. CONCLUSION: In Glasgow those living in poorer areas are not more likely to be exposed to out-of-home eating outlets in their neighbourhoods. Health improvement policies need to be based on empirical evidence about the location of fast food outlets in specific national and local contexts, rather than on popular 'factoids'.

Journal Article↗
PubMed2002

MRI and neuropsychological correlates of carbon monoxide exposure: a case report.

A 45-year-old woman experienced long-term, chronic exposure to carbon monoxide in the restaurant kitchen where she was employed as a cook. After returning to the restaurant after 5 days off work, she noticed that her symptoms returned immediately; she then aired out the room and called the gas company. Approximately 6 hr after a leak was detected, the patient went to the hospital, where her carboxyhemoglobin was found to be within normal limits and results of a neurologic examination were described as normal. Based on her symptoms, the patient believed she had been exposed to CO for at least 1 year before the leak was discovered. Initially, she experienced flu-like symptoms, which eventually resolved. At the time of her first neuropsychological evaluation (17 months after the exposure was identified), her persisting complaints included difficulties in reading, writing, speaking and word retrieval. The test results were consistent with secondary frontal lobe dysfunction associated with subcortical disorders such as those seen after CO exposure. Results of a subsequent neuropsychological examination (29 months postexposure) showed slight improvement in performance, but her performance was still consistent with mild frontal/subcortical dysfunction. Although the initial screening of a brain magnetic resonance image (MRI) performed 15 months after the exposure was interpreted as being within normal limits, two subsequent blind reviews of the same scans identified multiple bilateral lesions in the basal ganglia, which were consistent with chronic CO exposure. We present this case as an example of the utility of MRI and neuropsychological examinations in detecting central nervous system dysfunction secondary to CO exposure.

Basal Ganglia↗
PubMedDate not supplied

Confidentiality. 13: The notification of infectious diseases.

Jenny Rose was a paediatric community nurse who regularly visited a child with a chronic lung condition who was being nursed at home. On one visit she noticed that the child's mother, Jane, appeared to be very pale and thin and was told that the mother had a severe gastric disorder with diarrhoea. From the description of the illness, Jenny thought that Jane might be suffering from typhoid. Jane worked as a cook in a restaurant, was unwilling to seek medical advice and intended going to work that night. Jenny was concerned that Jane could have a serious notifiable infectious disease and therefore be a danger to customers in the restaurant. Jane insisted that Jenny should keep the information confidential. Where does Jenny stand?

Adult↗
PubMed2004

Sex workers in Vietnam: how many, how risky?

Because of concerns for HIV risks and need to plan effective programs, we assessed the number and risks of sex workers in Nha Trang City, Vietnam. Sex workers were contacted in streets, beaches, bars, and restaurants, and a capture-recapture method was used to estimate their number. An estimated 444 women worked on the streets and beach ("direct" sex workers) and 486 worked in bars and restaurants or other facilities ("indirect" sex workers). Direct and indirect sex workers engaged in sex work primarily to support their families. Direct sex workers were older and were more at risk for HIV risk than were indirect sex workers. Direct sex workers had more clients, were less likely to report always using condoms (67% vs. 81%), more likely to report a prior sexually transmitted infection (19% vs. 16%), and more likely to have clients who inject drugs (16% vs. 13%). This assessment has implications for planning programs to reduce sex work and its risks in Vietnam and potentially other countries.

Adolescent↗
PubMed1984

Alcohol use patterns of graduate students in social work and in business.

This comparative study is among the first to survey the drinking behavior of graduate students in social service (N = 256) and in business (N = 147). A large majority (88%) drank. A significantly greater number of social service students abstained. Irrespective of school, age or religion, men and women drank at a similar level of frequency--several times weekly. Only business school women, controlling for age and religion, were significantly heavier drinkers than were women in social service. Older Hispanic social service men were significantly lighter drinkers than similar Caucasians. All women preferred wine, whereas men had no particular beverage preference. Although there was no significant difference in the location of drinking--in bars, restaurants or at home--most students drank in restaurants. Irrespective of previous course work or work experience with alcoholics, social service students wanted alcohol education. However, business students showed almost no interest in this area of study, despite the known deleterious role that alcohol misuse plays in the employment arena. Major conclusions are that both business and social service students lack alcohol education, although most drink. This is an important blind spot among business students, who will be making critical business decisions. It is also inadequate preparation for social service practice.

Adult↗
PubMed2000

Drinking and driving: explaining beverage-specific risks.

OBJECTIVE: This study tested whether the association of beer drinking with drinking and driving is due to cultural norms or is an artifact arising from the demographic profile of beer drinkers (young and male), the drinking patterns of this subpopulation (frequent and heavy), and the venues in which they prefer to drink (bars and restaurants). METHOD: Telephone survey data from six U.S. communities were used to establish the demographic characteristics of drinkers, their consumption patterns, beverage preferences, preferred drinking venues and self-reported drinking and driving rates. The survey completion rate was 64.6%. A total sample of 5,231 drinkers was divided into test and validity samples. After deletion of cases with missing data, the test sample included 2,275 drinkers, of whom 985 had driven after drinking. RESULTS: Controlling for a broad set of covariates, the analyses showed that frequent consumers were more likely to drink outside the home, preferred beer and spirits to wine, and were more likely than others to drink and drive. Beverage preferences were not directly associated with drinking and driving. Beer drinkers, however, were from the subpopulation most likely to drink and drive: heavier drinking younger men, who prefer to drink at bars and restaurants. CONCLUSIONS: These results suggest that the association of beer consumption with drinking-driving arises from the circumstances in which the subpopulation of beer drinkers more commonly find themselves (as a result of their efforts to maximize, within economic constraints, the social and amenity value of drinking), as opposed to any culturally induced disposition beer drinkers may have to drink and drive.

Age Factors↗
PubMed2005

Celiac disease: evaluation of the diagnosis and dietary compliance in Canadian children.

OBJECTIVES: We sought to characterize the clinical features at presentation as well as the associated disorders, family history, and evaluation of compliance with a gluten-free diet in children with celiac disease from across Canada. STUDY DESIGN: All members (n = 5240) of the Canadian Celiac Association were surveyed with a questionnaire. Of the 2849 respondents with biopsy-confirmed celiac disease, 168 who were < 16 years old provided the data reported here. RESULTS: The mean age when surveyed was 9.1 +/- 4.1 years, and 58% were female. Median age at diagnosis was 3.0 years with a range of 1 to 15 years. Presenting symptoms included abdominal pain (90%), weight loss (71%), diarrhea (65%), weakness (64%), nausea/vomiting (53%), anemia (40%), mood swings (37%), and constipation (30%). Almost one third of families consulted > or = 2 pediatricians before confirmation of the diagnosis. Before the recognition of celiac disease, other diagnoses received by these children included anemia (15%), irritable bowel syndrome (11%), gastroesophageal reflux (8%), stress (8%), and peptic ulcer disease (4%). A serological test was performed to screen for celiac disease in 70% of those in this population. Eight percent had either type 1 diabetes mellitus or a first-degree relative with celiac disease. Almost all respondents (95%) reported strict adherence to a gluten-free diet, and 89% noted improved health. Reactions after accidental gluten ingestion developed in 54% of the children between 0.5 and 60 hours after ingestion with a median of 2.0 hours. Reactions included abdominal discomfort (87%), diarrhea (64%), bloating (57%), fatigue (37%), headache (24%), and constipation (8%), and most displayed > 1 symptom. Although most adjusted well to their disease and diet, 10% to 20% reported major disruptions in lifestyle. Twenty-three percent felt angry all or most of the time about following a gluten-free diet. Only 15% avoided traveling all or most of the time, and during travel, 83% brought gluten-free food with them all of the time. More than half of the families avoided restaurants all or most of the time. Twenty-eight percent of the respondents found it extremely difficult to locate stores with gluten-free foods, and 27% reported extreme difficulty in finding gluten-free foods or determining if foods were free of gluten. Sixty-three percent of the respondents felt that the information supplied by the Canadian Celiac Association was excellent. Gastroenterologists provided excellent information to 44%, dietitians to 36%, and the family physician to 11.5%. When asked to select 2 items that would improve their quality of life, better labeling of gluten-containing ingredients was selected by 63%, more gluten-free foods in the supermarket by 49%, gluten-free choices on restaurant menus by 49%, earlier diagnosis of celiac disease by 34%, and better dietary counseling by 7%. CONCLUSIONS: In Canada, children with celiac disease present at all ages with a variety of symptoms and associated conditions. Delays in diagnosis are common. Most children are compliant with a gluten-free diet. A minority of these children experience difficulties in modifying their lifestyles, and gluten-free foods remain difficult to obtain.

Adolescent↗
PubMed2006

Employee and customer injury during violent crimes in retail and service businesses.

OBJECTIVES: We sought to compare the frequency and risk factors for employees and customers injured during crimes in retail (convenience, grocery, and liquor stores) and service businesses (bars, restaurants, motels). METHODS: A total of 827 retail and service businesses in Los Angeles were randomly selected. Police crime reports (n=2029) from violent crimes that occurred in these businesses from January 1996 through June 2001 were individually reviewed to determine whether a customer or an employee was injured and to collect study variables. RESULTS: A customer injury was 31% more likely (95% confidence interval [CI]=1.11, 1.51) than an employee injury during a violent crime. Customer injury was more frequent than employee injury during violent crimes in bars, restaurants, convenience stores, and motels but less likely in grocery or liquor stores. Injury risk was increased for both employees and customers when resisting the perpetrator and when the perpetrator was suspected of using alcohol. Customers had an increased risk for injury during crimes that occurred outside (relative risk [RR]=2.01; 95% CI=1.57, 2.58) and at night (RR=1.79; 95% CI=1.40, 2.29). CONCLUSIONS: Security programs should be designed to protect customers as well as employees.

Crime↗
PubMed2005

An examination of dimensions of Psychological Empowerment Scale for service employees.

In the present study the dimensions and factorial structure of the Psychological Empowerment Scale for a sample of 173 restaurant service employees from 20 restaurants in the USA were analyzed, using principal axis factor analysis. The analysis indicated a two-factor solution for the scale with Cronbach alpha of .91 and .89. These factors were labeled Attitude and Influence and accounted for approximately 63% of the common variance. This differed from the original four-factor structure of Spreitzer and in two studies by Fulford and Enz in 1995 and by Hancer and George in 2003, a three-factor structure. Implications for research and recommendations are presented.

Adult↗
PubMed2004

Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: II. Fatty acid composition of muscle and subcutaneous fat.

One hundred sixty-eight crossbred steers (317.1 +/- 1.0 kg) were used to evaluate the effects of supplemental fat in finishing diets on the fatty acid composition, including the 9,11 isomer of conjugated linoleic acid, of beef. Steers were allotted within three weight blocks to a randomized complete block design with a 3 x 2 + 1 factorial arrangement of dietary treatments. Main effects were level of yellow restaurant grease (RG; 0, 3, and 6%), and level of alfalfa hay (AH; 3.5 and 7%) with an added treatment containing 6% tallow (T) and 7% AH in barley-based diets containing 15% potato by-product and 7% supplement (all dietary levels are on a DM basis) fed for an average of 165 d. Fatty acids of the LM and s.c. fat from four randomly selected steers per pen were quantified using GC after methylation with sodium methoxide. Dietary treatment did not (P > 0.10) affect total fatty acid (FA) content of the LM (143 +/- 5.2 mg/g) or fat (958 +/- 7.9 mg/g). Myristic acid increased linearly (P < 0.01) with increasing RG from 3.1 to 3.7 +/- 0.1 g/100 g of FA in muscle. Stearic acid increased linearly (P < 0.05) as RG increased in the diet, from 11.4 to 12.9 +/- 0.4 g/100 g of FA in LM and from 9.9 to 12.2 +/- 0.3 g/100 g of FA in fat. Compared with T, steers fed 6% RG had more (P < 0.05) oleic acid in LM (42.7 vs. 40.3 +/- 0.5 g/100g FA) and in fat (43.0 vs. 40.9 +/- 0.5 g/100g FA). The cis-9, trans-11 conjugated linoleic acid (CLA) increased quadratically (P < 0.01) with increasing dietary RG in LM from 0.45 to 0.64 to 0.62 +/- 0.03 g/100 g of FA and increased in fat from 0.61 to 0.84 to 0.83 +/- 0.04 g/100 g of FA. Moreover, cis-9, trans-11 CLA was higher (P < 0.05) in fat from steers fed RG compared with T (0.81 vs. 0.69 +/- 0.04 g/100 g of FA), and tended to be higher (P = 0.07) in muscle (0.62 vs. 0.54 +/- 0.03 g/100 g of FA. Feeding yellow restaurant grease increased content of cis-9, trans-11 CLA in beef without an increase total FA content.

Adipose Tissue↗
PubMed1986

Effect of lipids in milk replacers on calf performance and lipids in blood plasma, liver, and perirenal fat.

Various fats (20% of dry matter) were fed in milk replacer to calves, from 3 to 31 d of age, to compare their effect on calf performance, feed efficiency, and lipids in blood plasma, liver, and perirenal fat. Dietary fats tested were tallow (control), canola oil, canola soapstocks, corn oil, reclaimed restaurant cooking fat, and a high phospholipid waste product. Corn oil plus tallow (1:1) diet promoted scours and poor calf gains, but canola oil diet, despite a high content of unsaturated fatty acids, gave excellent calf performance and feed utilization and no scours. Canola soapstocks plus tallow (1:1) and restaurant waste cooking fat lowered gains by 25 and 15% and reduced diet intake. Calves effectively utilized high phospholipid (23%) in dietary lipids. Main lipid classes in blood plasma were cholesterol esters and phosphatidylcholine, and in liver phosphatidylethanolamine and phosphatidylcholine. Fatty acid composition of the major blood plasma and liver lipids, and of perirenal fat, tended to reflect dietary fatty acid concentrations.

Adipose Tissue↗
PubMed2004

Foodborne botulism in the United States, 1990-2000.

Foodborne botulism, a potentially lethal neuroparalytic disease, is caused by ingesting preformed Clostridium botulinum neurotoxin. We reviewed surveillance data and reports from 1990 to 2000. Of 263 cases from 160 foodborne botulism events (episode of one or more related cases) in the United States, 103 (39%) cases and 58 events occurred in Alaska. Patients' median age was 48 years; 154 (59%) were female; the case-fatality rate was 4%. The median number of cases per event was 1 (range 1-17). Toxin type A caused 51% of all cases; toxin type E caused 90% of Alaska cases. A particular food was implicated in 126 (79%) events. In the lower 49 states, a noncommercial food item was implicated in 70 (91%) events, most commonly home-canned vegetables (44%). Two restaurant-associated outbreaks affected 25 persons. All Alaska cases were attributable to traditional Alaska Native foods. Botulism prevention efforts should be focused on those who preserve food at home, Alaska Natives, and restaurant workers.

Adolescent↗
PubMed2006

Burden and causes of foodborne disease in Australia: Annual report of the OzFoodNet network, 2005.

In 2005, OzFoodNet sites recorded 25,779 notifications of seven potentially foodborne diseases, which was 12.5 per cent higher than the mean for the previous five years. Diseases with significant increases in 2005, when compared to historical reports include: Shiga toxin-producing Escherichia coli, shigellosis, haemolytic uraemic syndrome, salmonellosis and campylobacteriosis. The most significant increases were those due to Salmonella (13.1%) and Campylobacter (5.1%) because of the frequency of these infections. Reports of listeriosis were lower than previous years and there were only four materno-foetal infections compared to seven in 2004. Sites reported 624 outbreaks of gastroenteritis and foodborne disease in 2005. One hundred and two of these were foodborne and affected 1,926 persons, hospitalised 187 and caused four deaths. Among foodborne outbreaks, Salmonella Typhimurium was the most common pathogen and restaurants were the most common place where food implicated in outbreaks was prepared. Outbreaks associated with fish, poultry meat, and mixed meat dishes were common. There were several large outbreaks of salmonellosis, including one associated with dips at a Turkish restaurant, one with alfalfa sprouts, and two due to egg-based dishes. In addition, there were several multi-state investigations of Salmonella infection during 2005, including one large outbreak of S. Typhimurium 135 implicating poultry meat from retail supermarkets. Sites identified a source of infection for 39 per cent (41/104) of investigations into clusters of salmonellosis. Overall, 97.4 per cent of Salmonella notifications on state and territory surveillance databases recorded complete information about serotype and phage type. This report highlights the considerable burden of disease from food sources in Australia and the need to continue to improve food safety.

Adolescent↗
PubMed2006

Ripple effects in memory: judgments of moral blame can distort memory for events.

Can judging an individual as being morally responsible for a negative act affect memory for details of the act? We presented participants with a story describing an individual (Frank) who committed a crime (he walked out on a restaurant bill). Some participants were told that the negative act was not intentional and that Frank was essentially a good person. Others were told that the negative act was intentional and that Frank actually enjoyed it. Control participants were given no extra information. All the participants then judged Frank's moral responsibility for walking out on the bill. When asked a week later to recall information about the event, the participants who had received negative information about Frank remembered that Frank had walked out on a larger restaurant bill than he actually had. Moreover, the degree of memory distortion was predicted by the degree of moral blame that had been attributed to Frank.

Guilt↗
PubMed2004

Performance of directional microphones for hearing aids: real-world versus simulation.

The purpose of this study was to assess the accuracy of clinical and laboratory measures of directional microphone benefit. Three methods of simulating a noisy restaurant listening situation ([1] a multimicrophone/multiloudspeaker simulation, the R-SPACE, [2] a single noise source behind the listener, and [3] a single noise source above the listener) were evaluated and compared to the "live" condition. Performance with three directional microphone systems differing in polar pattern (omnidirectional, supercardioid, and hypercardioid array) and directivity indices (0.34, 4.20, and 7.71) was assessed using a modified version of the Hearing in Noise Test (HINT). The evaluation revealed that the three microphones could be ordered with regard to the benefit obtained using any of the simulation techniques. However, the absolute performance obtained with each microphone type differed among simulations. Only the R-SPACE simulation yielded accurate estimates of the absolute performance of all three microphones in the live condition. Performance in the R-SPACE condition was not significantly different from performance in the "live restaurant" condition. Neither of the single noise source simulations provided accurate predictions of real-world (live) performance for all three microphones.

Adult↗
PubMed2006

Effect of type of noise and loudspeaker array on the performance of omnidirectional and directional microphones.

Differences in performance between omnidirectional and directional microphones were evaluated between two loudspeaker conditions (single loudspeaker at 180 degrees; diffuse using eight loudspeakers set 45 degrees apart) and two types of noise (steady-state HINT noise; R-Space restaurant noise). Twenty-five participants were fit bilaterally with Phonak Perseo hearing aids using the manufacturer's recommended procedure. After wearing the hearing aids for one week, the parameters were fine-tuned based on subjective comments. Four weeks later, differences in performance between omnidirectional and directional microphones were assessed using HINT sentences presented at 0 degrees with the two types of background noise held constant at 65 dBA and under the two loudspeaker conditions. Results revealed significant differences in Reception Thresholds for Sentences (RTS in dB) where directional performance was significantly better than omnidirectional. Performance in the 180 degrees condition was significantly better than the diffuse condition, and performance was significantly better using the HINT noise in comparison to the R-Space restaurant noise. In addition, results revealed that within each loudspeaker array, performance was significantly better for the directional microphone. Looking across loudspeaker arrays, however, significant differences were not present in omnidirectional performance, but directional performance was significantly better in the 180 degrees condition when compared to the diffuse condition. These findings are discussed in terms of results reported in the past and counseling patients on the potential advantages of directional microphones as the listening situation and type of noise changes.

Aged↗
PubMed2001

Efficacy of commonly used disinfectants for the inactivation of calicivirus on strawberry, lettuce, and a food-contact surface.

Norwalk and Norwalk-like viruses (NLVs) are important causes of foodborne gastroenteritis in restaurant-related outbreaks. Efficacy of common disinfection methods against these viruses on food-contact surfaces and fresh produce is not known partially because of their nonculturability. Seven commercial disinfectants for food-contact surfaces and three sanitizers for fruits and vegetables were tested against cultivable feline calicivirus (FCV). Disks of stainless steel, strawberry, and lettuce were contaminated with known amounts of FCV. The disinfectants were applied at one, two, and four times the manufacturer's recommended concentrations for contact times of 1 and 10 min. The action of disinfectant was stopped by dilution, and the number of surviving FCVs was determined by titration in cell cultures. An agent was considered effective if it reduced the virus titer by at least 3 log10 from an initial level of 10(7) 50% tissue culture infective dose. None of the disinfectants was effective when used at the manufacturer's recommended concentration for 10 min. Phenolic compounds, when used at two to four times the recommended concentration, completely inactivated FCV on contact surfaces. A combination of quaternary ammonium compound and sodium carbonate was effective on contact surfaces at twice the recommended concentration. Rinsing of produce with water alone reduced virus titer by 2 log10. On artificially contaminated strawberry and lettuce, peroxyacetic acid and hydrogen peroxide was the only effective formulation when used at four times the manufacturers' recommended concentration for 10 min. These findings suggest that FCV and perhaps NLVs are very resistant to commercial disinfectants. However, phenolic compounds at two to four times their recommended concentrations appear to be effective at decontaminating environmental surfaces and may help control foodborne outbreaks of calicivirus in restaurants.

Caliciviridae↗
PubMed2002

Fate of Escherichia coli O157:H7 in coleslaw during storage.

An outbreak of Escherichia coli O157:H7 infection associated with the consumption of coleslaw in several units of a restaurant chain prompted a study to determine the fate of the pathogen in two commercial coleslaw preparations (pH 4.3 and 4.5) held at 4, 11, and 21 degrees C for 3 days. At an initial population of 5.3 log10 CFU/g of coleslaw, E. coli O157:H7 did not grow in either coleslaw stored at the three temperatures. Rather, the population of E. coli O157:H7 decreased by 0.1 to 0.5 log10 CFU/g within 3 days. The greatest reduction (0.4 and 0.5 log10 CFU/g) in population occurred at 21 degrees C, whereas only slight decreases (0.1 to 0.2 log10 CFU/g) occurred at 4 and 11 degrees C. A pH of 4.3 to 4.5 of coleslaw had little effect on reducing E. coli O157:H7 populations. Results suggest that the tolerance of E. coli O157:H7 to acid pH, not temperature abuse, is a major factor influencing the pathogen's fate in restaurant-prepared coleslaw.

Colony Count, Microbial↗