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PubMed2002

Trends in food locations and sources among adolescents and young adults.

BACKGROUND: The aim of this study was to determine overall trends of total energy intake by food location and food type in diets of adolescents and young adults. METHODS: This study used a nationally representative sample of 16,810 individuals, ages 12-29 from the 1977 to 1978 Nationwide Food Consumption Survey and the 1989-1991 and 1994-1996 Continuing Surveys of Food Intake by Individuals. For each survey year, the percentage of total energy intake from meals and snacks was calculated for adolescents ages 12-18 and young adults ages 19-29. The percentage of energy intake by location and for specific food group was computed for both age groups, separately. RESULTS: Both adolescents and young adults are obtaining less of their energy intake at home and more at restaurants and fast food places. This is predominantly seen among calories from snacking occasions for adolescents and both meals and snacks among the older age group. Significant increases in consumption of pizza, cheeseburgers, and salty snacks and decreases in consumption of desserts and certain milk and meat products by both age groups are shown. CONCLUSIONS: To improve the diets of adolescents and young adults, healthy food choices outside the home need to be as readily available as the foods which have increased in popularity over the past 20 years.

Adolescent↗
PubMed1993

Incidence of cancer among male waiters and cooks: two Norwegian cohorts.

Previous occupational survey studies have identified 'waiter' and 'cook' as possible high risk occupations for cancer. However, few cohort studies have been performed among persons in the restaurant business, and we therefore have analyzed cancer incidence in two cohorts of Norwegian waiters and cooks. The cohorts consisted of skilled male workers, 1,463 waiters and 2,582 cooks, who received their craft certificate between 1958 and 1983. The cohorts were followed from 1959 through 1991. The standardized incidence ratio (SIR) for all causes of cancer was 1.4 (95 percent confidence interval [CI] = 1.2-1.7] for waiters, and 1.1 (CI = 0.9-1.4) for cooks. Cancers of the tongue, mouth, pharynx, larynx, esophagus, and liver were grouped together as alcohol-associated cancers. SIR for these cancers combined was 5.1 (CI = 3.4-7.4) for waiters and 4.2 (CI = 2.2-7.2) for cooks. For lung cancer, SIR was 2.0 (CI = 1.3-2.9) for waiters and 0.7 (CI = 0.2-1.7) for cooks. For alcohol-associated cancers, the analysis carried out according to number of years since first employment showed a larger number of cases than expected for both occupations in all time-periods. The excess of lung cancer cases among waiters appeared after 30 years or more of employment. The study shows that waiters and cooks are at high risk of cancers associated with alcohol consumption, and that waiters, in addition, show high rates for lung cancer. The hypothesis of an occupational lung-cancer risk in cooks was not supported by this study.

Adult↗
PubMed1987

Passive smoking at work: biochemical and biological measures of exposure to environmental tobacco smoke.

Several biochemical and biological measures of tobacco smoke intake were used to evaluate exposure of restaurant personnel to environmental tobacco smoke as compared with active smokers and non-exposed non-smokers. All of the measured parameters--carboxyhaemoglobin (COHb), thiocyanate (SCN) and cotinine in plasma, cotinine and mutagenicity in urine, total white blood cell count (WBC), and sister chromatid exchange (SCE) frequency in cultured lymphocytes--were significantly elevated in the smoker group (n = 22) compared to the non-exposed group (n = 20). Work-related passive exposure (n = 27) was seen most clearly in the cotinine values, both from plasma (mean P-cot in passive smokers 10 ng/ml vs 5.2 ng/ml in non-exposed) and from urine (mean U-cot in passive smokers 56 ng/ml vs 8.3 ng/ml in non-exposed), but significant increases were also seen in the thiocyanate levels (mean P-SNC in passive smokers 58 mumol/l vs 46 mumol/l in non-exposed) and, as a preliminary finding, in total leucocyte count (in passive smokers 8.0 X 10(9)/l vs 6.8 X 10(9)/l in non-exposed). The results demonstrate that environmental tobacco smoke may be an occupational health hazard.

Adult↗
PubMed1985

A survey on operating conditions and quality of commercial frying fats in Hungary.

An extensive survey on commercial frying fats was conducted in Budapest. It was based on sample collection, analysis and questionnaires filled in with each sample. Frying fats and oils were collected from restaurants, fast-food services and public catering facilities. The quality of samples was assessed by determining their polar components. An evaluation of questionnaires containing over 20 questions yielded detailed information on the usage of fats as well as the fryer operators' habits of conducting frying processes and their knowledge on the subject. The survey consisted of two periods. During the first period 252 samples were collected at random. Quality assessment indicated that 53.6% of all samples was of good quality (with concentrations of polar materials below 25%) while the rest were at the discard point or deteriorated. The second part of the survey was aimed at a recheck of the places where fat had been found deteriorated. Second samples were obtained from 53 establishments. The results showed an improvement both in operating conditions and quality of frying fats. Based on the results, the necessity of instructing fryer operators and introducing regulations and routine quality testings of frying fats became obvious.

Cooking↗
PubMed1996

An epidemiological study of food poisoning in Korea and Japan.

The purpose of this study was to make a comparative epidemiological observation on outbreaks of food poisoning between Korea and Japan, during the period from 1971 to 1990. The mean morbidity rate by fiscal year from 1971 to 1990 was 3.0 per 100,000 population in Korea, and 29.2 in Japan. The mean mortality rate, in Korea was 2.48%, and in Japan, 0.07%. When both morbidity and mortality rates in Korea and Japan were compared during same period, the morbidity rate in Japan was much higher than that in Korea. However, the mortality rate of patients in Korea was much higher than that in Japan. Comparison of food poisoning rates according to food preparation facilities in Korea and Japan was also performed; outbreaks in Korea most frequently involved home-made foods (48% of the total cases), while in Japan, restaurants accorded for 32.7%. Foods most commonly incriminated in Korea were seafood, meat and animal products, grains and vegetables, including mushrooms. In Japan, however, unknown causes, followed by seafood, vegetables, and meat and animal products were the most common. Food poisoning of bacterial origin in Korea was 58.6% of the total case, including Vibrio spp. (37.6%), Salmonella spp. (23.1%), Staphylococcus spp. (14.9%), pathogenic E. coli (6.8%) Clostridium spp. (0.5%) and other species (17.1%). In Japan, the majority of bacterial causes were Vibrio spp. (47.3%), Staphylococcus spp. (24.6%), Salmonella spp. (14.8%), E. coli (3.5%), Clostridium spp. (0.2%) and other species (9.6%). In conclusion, the outbreaks of food poisoning in Korea and Japan may be mainly caused by food handling, and their occurrence may be different according to food sources.

Disease Outbreaks↗
PubMed1983

Evaluating the degree of concordance between employers' evaluations of work behavior.

This study investigated employers' evaluations of work performed by six mentally retarded adults in a restaurant setting. The results suggested two important points. First, employers, when provided repeated observations of worker performance, rate employees fairly consistently along the production dimension (inter-rater reliability). Secondly, these same employers did not agree with themselves when provided double filmings of the same person working (intrarater reliability). Potential explanations for these findings and future areas of research are discussed. Finally, degree of concordance between trained observers and these same employers was estimated.

Adult↗
PubMed2004

Effects of social interaction, physical environment and food choice freedom on consumption in a meal-testing environment.

Consumption of pizza, salad and iced tea was assessed in four separate tests at a central location. Three aspects of context were added in successive tests-social interaction during consumption, the physical environment in which the food was consumed and choice among foods-so that the fourth test had all effects present. The proportion consumed averaged from 79 to 82% of the food presented and increased significantly in the presence of one or more of the context manipulations. Salad consumption was higher when there was a choice of dressings in an enhanced environment. Pizza and tea consumption were higher in an enhanced restaurant-like environment. Social interaction alone has no detectable impact on food consumption. It is concluded that people eat more in enhanced contexts and careful consideration should be given to the environment in studies of food consumption.

Adult↗
PubMed2005

Chefs' knowledge of coeliac disease (compared to the public): a questionnaire survey from the United Kingdom.

BACKGROUND: For patients with coeliac disease (CD), compliance with a gluten-free diet, when eating food not prepared at home may be difficult. AIMS: We assessed whether there are differences in the eating habits of coeliac patients when compared to the general public. In addition, we compared chefs' knowledge with the public's knowledge about CD. METHOD: A questionnaire survey about CD was performed on coeliac patients, chefs and the general public from the United Kingdom (UK). RESULTS: Three hundred and nineteen coeliac patients [mean age 53.8 years, 65.8% female], 513 members of the public [49.2 years, 62.6% female] and 322 chefs [37.6 years, 15.2% female] were interviewed. Chefs were less likely to have heard of CD when compared to the public (17.1% (55/322) versus 44.2% (227/513), respectively, P<0.0001). Coeliac patients ate less frequently at a friend's house than the general public (P = 0.003). Coeliac patients ate less frequently from take-away establishments (P<0.0001). However, coeliac patients' ate as frequently in restaurants (P = 0.078). CONCLUSIONS: In the UK, chefs appear to know less about CD than the general public. Patients with CD feel justifiably cautious when eating food not prepared at home. Educating chefs about a gluten-free diet may alleviate the social restrictions on coeliac patients.

Celiac Disease↗
PubMed2006

The impact of tobacco use and secondhand smoke on hospitality workers.

Tobacco use has a substantial impact on hospitality industry employees because of the disproportionate prevalence of smoking among these workers and because of the high levels of secondhand smoke to which they are exposed. The severity of this impact is evidenced by the high mortality rates observed among hospitality industry workers from diseases related to tobacco smoke exposure. Several states and localities have begun to enact laws to protect these workers from secondhand smoke exposure. Such policies seem to be effective in reducing exposure and improving health among these workers without causing any adverse impact on business. Occupational clinicians can play a significant role in protecting the health of hospitality workers by supporting laws to create smoke-free workplaces, including bars and restaurants, and promoting smoking cessation in these worksites.

Air Pollution, Indoor↗
PubMed2005

Anatomy of a binge: food environment and characteristics of nonpurge binge episodes.

This secondary analysis prospectively examined nonpurge binge eating patterns in a naturalistic setting in 48 nonpurge binge eating women. Binge eating episodes were analyzed from 14-day food diaries to describe the binge and to determine how types of foods consumed and setting variables affected nonpurge binge eating women. Findings indicated that binge episodes occurred mostly during the lunch (27.1%) and dinner hours (45.8%) and on weekends (62.5%). Half of the binge episodes occurred in restaurants. The most common items consumed during binges were breads/pasta (64.6%), sweets (56.2%), high fat meat items (45.3%), and salty snacks (39.6%) while the predominant foods consumed during these binges were high fat meat items (29.2%), sweets (21.0%), and salty snacks (18.8%). Those who predominantly binged on sweets had significantly more binge days [t(46)=-2.8, p<.01]. Women who predominantly binged on fried meat had significantly higher body mass index (BMI) [t(46)=-2.8, p<.01]. A higher BMI was also associated with binging during meals rather than binging during snacks [t(46)=2.4, p<.05]. The results suggest that nonpurge binge eating patterns are more problematic during meal times.

Adult↗
PubMed2004

Accuracy of estimation of large food portions.

To examine accuracy of reporting of large food portions, 50 adults were invited to eat a restaurant meal that included a hamburger patty, french fries, and ice cream. After eating, participants were asked to estimate the amount of food consumed using commonly used and larger-sized food models as a guide. With the use of commonly used models, underreporting was evident for all three foods. For example, the amount of hamburger patty consumed was on average 4.01 oz, although the average amount reported was 3.04 oz (P<.05). When larger-sized models were used, the amount reported more closely matched the amount consumed, although underreporting persisted for the hamburger patty and french fries. In summary, significant underreporting of large food portions may result when commonly used food models are used to assist individuals in reporting food portions.

Adult↗
PubMed2005

Effect of fatty oil dispersion on oil-containing wastewater treatment.

The performance of an immobilized continuous fluidized reactor for salad oil-containing model wastewater was examined at a high loading rate using polyurethane as a support, to be applied in fat- and oil-containing wastewater treatment, generated by daily activities in restaurant kitchens. At an organic loading rate higher than 0.6 kg/m3/day, there was a significant amount of white solid (WS), identified as a mixture of calcium di-stearate and di-palmitate, suggesting that saturated fatty acid degradation was limited at such a high loading rate, possibly due to its solubility in the wastewater. Increased oil dispersion by the addition of a surfactant ranging from 10 to 100 microm particle size could result in less than 30 mg/l oil concentration after the treatment at 5 kg/m3/day.

Fatty Acids↗
PubMed2003

Smoking visibility, perceived acceptability, and frequency in various locations among youth and adults.

OBJECTIVES: This study tests whether there is an association between high visibility of smoking, perceived acceptability of smoking, and where youth smoke. METHODS: Surveys of 9,762 students in grades 8-10 and 1,586 parents in 15 Minnesota communities asked about the frequency of and opinions of adult and youth smoking in various indoor and outdoor public places. Chi-square analysis and ANOVAs compared smokers and nonsmokers. RESULTS: More smoking than nonsmoking youth reported often seeing adults and teens smoking in all locations. Forty-two percent of students often noticed adults and 35% often noticed teens smoking outdoors, also the most frequent location where teens report smoking. Students perceived adult and teen smoking as more acceptable in restaurants, recreation centers, and outdoor gathering places. More student smokers than nonsmokers believe that smoking is acceptable for both adults and teens. Of the parent sample, 52% often observed adults and 36% often observed youth smoking outdoors. Nonsmoking parents observed adult and teen smoking more often than parents who smoke. CONCLUSIONS: The data support an association between the frequency that youth observe smoking in various locations and the perception that smoking is socially acceptable by smoking status. Policies that restrict smoking in various locations will reduce both visibility and perceived acceptability of smoking in those locations.

Adolescent↗
PubMed2000

Upgrading the conventional grease trap using a tube settler.

Grease traps are widely used by most restaurants and food processing industries in Hong Kong to reduce oil and grease to an acceptable level before it can be discharged to public sewers. To meet demanding effluent standards in the future, it is necessary to polish the effluent by upgrading the conventional trap design. This study evaluated the possibility of upgrading traditional grease traps by installing tube settlers inside the trap. Their efficiency of removing chemical oxygen demand (COD) and oil/grease was examined to justify the performance. It was found that installing a tube settler is a feasible and cheap way to upgrade the conventional grease trap, since it improved oil/grease removal efficiency by 8-10% compared to the conventional design. In addition, a remarkable improvement in COD removal was observed following a very short hydraulic detention time after the installation of tube settlers. This ensured acceptable effluent quality under peak flowrates. Two mathematical models were also proposed to facilitate trap design.

Dietary Fats, Unsaturated↗
PubMed2002

Distribution analysis of airborne nicotine concentrations in hospitality facilities.

A number of publications report statistical summaries for environmental tobacco smoke (ETS) concentrations. Despite compelling evidence for the data not being normally distributed, these publications typically report the arithmetic mean and standard deviation of the data, thereby losing important information related to the distribution of values contained in the original data. We were interested in the frequency distributions of reported nicotine concentrations in hospitality environments and subjected available data to distribution analyses. The distribution of experimental indoor airborne nicotine concentration data taken from hospitality facilities worldwide was fit to lognormal, Weibull, exponential, Pearson (Type V), logistic, and loglogistic distribution models. Comparison of goodness of fit (GOF) parameters and indications from the literature verified the selection of a lognormal distribution as the overall best model. When individual data were not reported in the literature, statistical summaries of results were used to model sets of lognormally distributed data that are intended to mimic the original data distribution. Grouping the data into various categories led to 31 frequency distributions that were further interpreted. The median values in nonsmoking environments are about half of the median values in smoking sections. When different continents are compared, Asian, European, and North American median values in restaurants are about a factor of three below levels encountered in other hospitality facilities. On a comparison of nicotine concentrations in North American smoking sections and nonsmoking sections, median values are about one-third of the European levels. The results obtained may be used to address issues related to exposure to ETS in the hospitality sector.

Air Pollution, Indoor↗
PubMed2000

"Happy Meals" in the Starship Enterprise: interpreting a moral geography of health care consumption.

This paper extends earlier explorations of the use of metaphor in the marketing of the Starship Children's Hospital in Auckland, New Zealand, by examining controversy surrounding the opening of an in-hospital McDonalds fast-food outlet. The golden arches have become a key element of many children's urban geographies and a potent symbol of the corporate colonisation of the New Zealand landscape. In 1997 a minor moral panic ensued when a proposal was unveiled to open a McDonald's restaurant within the Starship. Data collected from media coverage, advertising and interviews with hospital management are analysed to interpret competing discourses around the issue of fast food within a health care setting. We contend that the introduction of a McDonald's franchise has become the hospital's ultimate placial icon, adding ambivalence to the moral geography of health care consumption. We conclude that arguments concerning the unhealthy nature of McDonald's food obscure deeper discourses surrounding the unpalatable character of the health reforms, and a perceived 'Americanisation' of health care in New Zealand.

Adult↗
PubMedDate not supplied

Role of food prepared away from home in the American diet, 1977-78 versus 1994-96: changes and consequences.

OBJECTIVE: To examine changes, between 1977-78 and 1994-96, in the quantity and quality of food Americans consumed that was prepared at home versus away from home. DESIGN: Data were obtained from nationwide surveys of food consumption conducted by the US Department of Agriculture (USDA) in 1977-78 and 1994-96. To maximize comparability, we used "day 1" dietary data, which both surveys collected via 24-hour recall. SUBJECTS/SETTINGS: Individuals 2 years of age and over were selected. USDA sampling weights were used to generate nationally representative estimates. VARIABLES MEASURED: We categorized foods by preparation at home or at restaurants, fast-food establishments, schools/day care, and other non-home locations. We assessed percent calories from total fat and saturated fat, and the cholesterol, sodium, fiber, calcium, and iron densities of foods prepared at home versus those prepared away from home. STATISTICAL ANALYSES: T tests were calculated using accepted procedures to adjust for survey design effects. RESULTS: Between 1977-78 and 1994-96, consumption of food prepared away from home increased from 18% to 32% of total calories. Meals and snacks based on food prepared away from home contained more calories per eating occasion, and "away" food was higher in total fat and saturated fat on a per-calorie basis than at-home food. "Away" food contained less dietary fiber, calcium, and iron on a per-calorie basis. Among adults but not children, food prepared away from home was more sodium and cholesterol dense. IMPLICATIONS: When developing intervention messages and strategies, nutrition educators need to be aware of the increasing role of "away" food in Americans' diets.

Adolescent↗