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PubMedDate not supplied

Promoting healthy weight: lessons learned from WIN the Rockies and other key studies.

In contrast to the traditional weight-centered approach, the Health At Every Size (HAES) or nondieting approach is health centered, with no focus on losing a predetermined amount of weight or fat. A key HAES principle of advocating healthy changes in food selection rather than adherence to prescriptive diets that involve calorie counting was adopted by Wellness in the Rockies (WIN the Rockies), a community-based research, intervention, and outreach project that promoted healthy lifestyles related to food, physical activity, and body image at the individual and community levels in Wyoming, Montana, and Idaho. The results from the project's cross-sectional surveys indicated that increased frequency of eating food while doing another activity, of drinking sweetened beverages such as soft drinks, and of consuming foods from fast-food restaurants were significant predictors of a high body mass index (BMI). In terms of energy expenditure, other predictors of high BMI from the WIN the Rockies cross-sectional surveys were lower frequency of participation in physical activity and the perception of not getting as much exercise as needed. The overall data provide support for the view that small diet- and physical activity-related lifestyle changes can cumulatively make a significant contribution to maintenance of healthy body weights. Although the community intervention emphasis of WIN the Rockies did not allow a specific assessment of the efficacy of HAES for individual participants in the project, this approach appears to hold great potential for promoting healthful lifestyle changes that improve quality of life.

Body Image↗
PubMed1974

The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning.

A number of outbreaks of food poisoning attributed to Bacillus cereus have been reported recently and all have been associated with cooked rice usually from Chinese restaurants and ;take-away' shops.Tests were made to assess the heat resistance of B. cereus spores in aqueous suspension, the growth of the organism in boiled rice stored at temperatures in the range 4-55 degrees C., and the effect of cooking and storage on the growth of the organism in boiled and fried rice. The spores of B. cereus survived cooking and were capable of germination and outgrowth. The optimum temperature for growth in boiled rice was between 30 degrees and 37 degrees C. and growth also occurred during storage at 15 degrees and 43 degrees C.To prevent further outbreaks it is suggested that rice should be boiled in smaller quantities on several occasions during the day, thereby reducing the storage time before frying. After boiling the rice should either be kept hot (> 63 degrees C.) or cooled quickly and transferred to a refrigerator within 2 hr. of cooking. Boiled or fried rice must not be stored under warm conditions especially in the range 15-50 degrees C.

Bacillus cereus↗
PubMed2002

The use of sequential studies in a salmonellosis outbreak linked to continental custard cakes.

We investigated an outbreak of 54 cases of Salmonella Typhimurium phage type 9 (STM9) with a specific antibiotic resistance pattern. We used sequential analytic studies: two retrospective cohort studies, a case-control study, and a modified case-control study. An outbreak of salmonellosis due to Salmonella Typhimurium PT9 SSu (resistant to streptomycin and sulphafurazole) was identified. Fifty-four cases had illness onset from November 1998 to March 1999. Notifications commenced following a restaurant birthday party in December 1998. An initial cohort and case control study found no association with consumption of custard cake. However, case follow-up identified another cohort of people who had attended a birthday party in February at which 8/27 people who consumed a continental custard cake were ill compared to 0/10 who did not (P = 0.07). A revised case control study found illness was strongly associated with consumption of a particular continental custard cake (Mantel-Haenszel matched OR infinity, P = 0.00004). This report highlights the epidemiological value of using sequential study types, and persisting with the investigation of apparently sporadic food-borne outbreaks.

Anti-Bacterial Agents↗
PubMed1998

A campylobacter outbreak associated with stir-fried food.

An outbreak of gastrointestinal illness affecting 12 of 29 customers of a 'Hawaiian' theme restaurant specializing in stir-fried food occurred in Cardiff, Wales in February 1997. Campylobacter jejuni serotype HS50 phage type 49 (PT49) was isolated from 5 cases. A total of 47 isolates of C. jejuni HS50 PT49 were identified from Wales during 1997, of which 11 were isolated in late February or early March and from the Cardiff area. In the outbreak, illness was associated with eating stir-fried chicken pieces (relative risk 4.81, 95% confidence interval (CI) 0.76-30.44, P=0.03) and a dose-response relationship between risk of illness and amount of chicken consumed was observed (chi2-test for linear trend 3.96, P=0.047). Undercooking of chicken was probably due to a combination of inadequate cooking time and use of large chicken pieces. This is the first time that stir-fried food has been associated with a campylobacter outbreak. The incident also illustrates the value of routine campylobacter subtyping in supporting outbreak investigation.

Campylobacter Infections↗
PubMed2002

Comparison of price change and health message interventions in promoting healthy food choices.

This study examines the feasibility and effectiveness of an environmental intervention for improving diet by comparing the impact of health messages, lowered prices, and their combination on the purchase of healthy food items in a restaurant. Price decreases alone, rather than a combination of price decreases and health messages, were associated with a higher level of increased purchases of some healthy food items as compared with control items over a 4-month period. Price decreases may be a more powerful means than health messages of increasing consumption of healthy foods. Health messages may have paradoxical effects if foods labeled as healthy are assumed to taste bad.

Commerce↗
PubMed2005

Linking organizational resources and work engagement to employee performance and customer loyalty: the mediation of service climate.

This study examined the mediating role of service climate in the prediction of employee performance and customer loyalty. Contact employees (N=342) from 114 service units (58 hotel front desks and 56 restaurants) provided information about organizational resources, engagement, and service climate. Furthermore, customers (N=1,140) from these units provided information on employee performance and customer loyalty. Structural equation modeling analyses were consistent with a full mediation model in which organizational resources and work engagement predict service climate, which in turn predicts employee performance and then customer loyalty. Further analyses revealed a potential reciprocal effect between service climate and customer loyalty. Implications of the study are discussed, together with limitations and suggestions for future research.

Adult↗
PubMed2003

The sweetening of the world's diet.

OBJECTIVE: Using data from many countries in the world combined with in-depth U.S. dietary data, we explored trends in caloric sweetener intake, the role of urbanization and income changes in explaining these trends, and the contribution of specific foods to these changes. RESEARCH METHODS AND PROCEDURES: Food disappearance data from 103 countries in 1962 and 127 in 2000 were coupled with urbanization and gross national income per capita data in pooled regression analysis to examine associations between these factors and caloric sweetener intake. Three nationally representative surveys from 1977 to 1978, 1989 to 1991, and 1994 to 1996 plus 1998 are used to examine caloric sweetener intake trends in the United States and the foods responsible for these changes. RESULTS: Increased consumption of caloric sweetener is one element in the world's dietary changes, represented by a 74-kcal/d increase between 1962 and 2000. Urbanization and income growth represent 82% of the change. U.S. data show an 83-kcal/d increase of caloric sweetener consumed-a 22% increase in the proportion of energy from caloric sweetener. Of this increase, 80% comes from sugared beverages; restaurant and fast food sources are represented in greater proportions. DISCUSSION: Caloric sweetener use has increased considerably around the world. Beverage intake seems to be a major contributor.

Adolescent↗
PubMed2004

Food purchased away from home as a predictor of change in BMI z-score among girls.

OBJECTIVES: To assess the relationship between eating food purchased away from home (FAH) and longitudinal change in body mass index (BMI) z-score among girls, and to assess the longitudinal tracking of eating FAH from childhood through adolescence. DESIGN: Participants kept 7-day dietary records at two points in time. The records included the place and time for all foods consumed. We recorded how often participants ate FAH, calculated the percent of total energy derived from FAH, and classified foods as quick-service food, coffee-shop food, or restaurant food. PARTICIPANTS: Healthy girls (n=101) between the ages of 8 and 12 y at baseline and 11 and 19 y at follow-up participated in a longitudinal study of growth and development at the Massachusetts Institute of Technology. STATISTICAL ANALYSES: Analysis of variance was used to assess the relationship between change in BMI z-score and both the frequency of eating FAH and energy derived from eating FAH. The participants' baseline BMI z-score was a significant covariate and was controlled for in both models. We used the kappa coefficient to assess FAH tracking from childhood through adolescence. RESULTS: The frequency of eating quick-service food at baseline was positively associated with change in BMI z-score (F=6.49, P<0.01). Participants who ate quick-service food twice a week or more at baseline had the greatest mean increase in BMI z-score compared to those who ate quick-service food once a week or not at all. Quick-service food eating tracked slightly from childhood through adolescence (k=0.17, P<0.05). DISCUSSION: Adolescent girls who eat quick-service food twice a week or more are likely to increase their relative BMI over time.

Adolescent↗
PubMed2000

Microbiological examination of cold ready-to-eat sliced meats from catering establishments in the United Kingdom.

A microbiological study of cold, ready-to-eat sliced meats from 2579 catering establishments (public houses, hotels, cafés, restaurants, residential homes and other catering premises) found that 2587 of 3494 samples (74%) were of acceptable quality, 892 (26%) were of unsatisfactory quality and 15 (<1%) were of unacceptable quality. Unacceptable results were due to high levels of Escherichia coli, Staphylococcus aureus, Listeria species and/or Clostridium perfringens. Unsatisfactory results were mostly due to high Aerobic Plate Counts. The microbiological quality of cold, ready-to-eat meats was associated with meat type, premises type, management training, hygienic practices, meat supplier and length of storage. The relationship between food hygiene training and microbiological quality is discussed.

Bacteria↗
PubMed2003

Something fishy: six patients with an unusual cause of food poisoning!

Scombroid fish poisoning is a clinical syndrome attributed to the ingestion of contaminated fish. A toxin or toxins, known as scombrotoxin, result from decomposition by endogenous flora of the amino acid histidine liberating bioactive amines, predominantly histamine. The presentation has features of histamine toxicity, typically with urticaria, flushing, headache, abdominal cramps, diarrhoea and vomiting. The course is usually mild and self-limiting. The author describes six cases of scombroid poisoning after ingestion of fish from the same Canberra restaurant. One case resulted in significant hypotension necessitating a prolonged stay in the ED.

Adult↗
PubMed2003

A decision tree for selecting the most cost-effective waste disposal strategy in foodservice operations.

The purposes of this study were to determine costs of disposal strategies for wastes generated in foodservice operations and to develop a decision tree to determine the most cost-effective disposal strategy for foodservice operations. Four cases, including the central food processing center (CFPC) in a school district, a continuing-care retirement center (CCRC), a university dining center (UDC), and a commercial chain restaurant (CCR), were studied to determine the most cost-effective disposal strategy. Annual costs for the current and projected strategies were determined for each case. Results of waste characterization studies and stopwatch studies, interviews with foodservice directors, and water flow and electrical requirements from manufacturers' specifications were used to determine cost incurred. The annual percentage increases for labor, fees, and services were used to reflect an inflated economic condition for the ensuing 10 years of the study period. The Net Present Worth method was used to compare costs of strategies, and the multiparameter sensitivity analysis was conducted to examine the tolerance of the chosen strategy. The most cost-effective strategy differed among foodservice operations because of the composition of food and packaging wastes, the quantity of recyclable materials, the waste-hauling charges, labor costs, start-up costs, and inflation rate. For example, the use of a garbage disposal for food waste and landfills and recycling for packaging waste were the most cost-effective strategies for the CCRC. A decision tree was developed to illustrate the decision-making process that occurs when conducting cost analysis and subsequent decisions. Dietetics practitioners can use the decision tree when evaluating the results of the cost analysis.

Cost-Benefit Analysis↗
PubMed2003

The relationship between low income and household food expenditure patterns in Canada.

OBJECTIVES: To compare food expenditure patterns between low-income households and higher- income households in the Canadian population, and to examine the relationship between food expenditure patterns and the presence or absence of housing payments among low-income households. DESIGN: Secondary data analysis of the 1996 Family Food Expenditure Survey conducted by Statistics Canada. SETTING: Sociodemographic data and 1-week food expenditure data for 9793 households were analysed. SUBJECTS: Data were collected from a nationally representative sample drawn through stratified multistage sampling. Low-income households were identified using Statistics Canada's Low Income Measures. RESULTS: Total food expenditures, expenditures at stores and expenditures in restaurants were lower among low-income households compared with other households. Despite allocating a slightly greater proportion of their food dollars to milk products, low-income households purchased significantly fewer servings of these foods. They also purchased fewer servings of fruits and vegetables than did higher-income households. The effect of low income on milk product purchases persisted when the sample was stratified by education and expenditure patterns were examined in relation to income within strata. Among low-income households, the purchase of milk products and meat and alternatives was significantly lower for households that had to pay rents or mortgages than for those without housing payments. CONCLUSIONS: Our findings indicate that, among Canadian households, access to milk products and fruits and vegetables may be constrained in the context of low incomes. This study highlights the need for greater attention to the affordability of nutritious foods for low-income groups.

Canada↗
PubMedDate not supplied

Analysis of polycyclic aromatic hydrocarbons in cooking oil fumes.

Various samples of cooking oil fumes were analyzed to an effort to study the relationship between the high incidence of pulmonary adenocarcinoma in Chinese women and cooking oil fumes in the kitchen. Polycyclic aromatic hydrocarbons (PAHs) in samples of cooking oil fumes were extracted, chromatographed, and measured by fluorescence spectrophotometer. The samples included oil fumes from three commercial cooking oils and fumes from three catering shops. All samples contained benzo(a)pyrene (BaP) and dibenzo (a,h)anthracene (DBahA). In addition, the concentration of DBahA was 5.7 to 22.8 times higher than that of BaP in the fume samples. Concentrations of BaP and DBahA were, respectively, 0.463 and 5.736 micrograms/g in refined vegetable oil, 0.341 and 3.725 micrograms/g in soybean oil, and 0.305 and 4.565 micrograms/g in vegetable oil. Investigation of PAH concentrations at three catering shops showed that the level of BaP at a Youtiao (deep-fried twisted dough sticks) shop was 4.18 micrograms/100 m3, 2.28 micrograms/100 m3 at a Seqenma (candied fritters) workshop, and 0.49 micrograms/100 m3 at a kitchen of a restaurant; concentrations of DBahA were 33.80, 14.41, and 3.03 micrograms/100 m3, respectively. The high concentration of carcinogens, such as BaP and DBahA, in cooking oil fumes might help explain why Chinese women, who spend more time exposed to cooking oil fumes than men, have a high incidence of pulmonary adenocarcinoma.

Adenocarcinoma↗
PubMedDate not supplied

Residual levels of free and total sulphite in fresh and cooked burgers.

Forty samples of fresh and fried burgers were analysed. A habitual use and often abuse of sulphites was detected. In the case of the uncooked samples, 62.5% contained residual levels of total SO2 above 450 micrograms/g. The frying process was found to lead to a mean reduction of 36.8 +/- 11.1% in the case of free sulphite and of 40.9 +/- 12.6% for total sulphite. This reduction was independent of the concentration of sulphite present and did not seem to be related to the type of meat used. Most burgers cooked in restaurants were found to contain sulphites, sometimes at elevated levels. The HPLC analytical method for the determination of sulphite contents in burgers, previously applied to fresh sausages, was compared with the optimized Monier-Williams method. The results obtained with both methods in the determination of total SO2 were found to have the same precision although there were significant differences in the contents of additive (p < 0.05).

Animals↗
PubMed2006

The financial reality of overeating.

OBJECTIVE: Obesity has been linked to frequency of meals eaten outside the home and the associated large portion sizes. These large portions, which have been shown to promote overeating, are often offered for a small additional cost which may appear economical to the consumer. The aim of this study was to calculate additional costs from medical, gasoline, and increased caloric needs that result from weight gain attributable to overeating and thus provide consumers with added incentive not to upsize their meal, or overeat in general. METHODS: The effects and costs of overeating were estimated for men and women with a BMI of 22.5, 27.5, and 32.5 by conducting a Pubmed search for relevant literature combined with US statistics obtained from open Federal and other websites. RESULTS: Among fast food restaurants, the average upsized meal increases energy content of the meal from 927 to 1324 kcal at an added cost of Dollar 0.67. Because the regular meal is already 37% of a 2500 kcal diet, the extra energy of upsizing is likely to be in excess of need and thus potentially stored as 36 grams of added adipose tissue. This hypothesized weight gain predicts an average increase auto fuel cost by Dollar 0.05 for both men and women, maintenance food cost by Dollar 0.36 and Dollar 0.35 for men and women, respectively, and health care cost from Dollar 0.82 to Dollar 6.64. CONCLUSIONS: These calculated costs exceed the value of upsized meals and may provide motivation to some consumers not to upsize their meals. The same rationale can be applied to other environments notorious for encouraging overeating. Thus, this information could be presented to individuals along with other more well publicized health risks and consequences during weight control counseling.

Costs and Cost Analysis↗
PubMedDate not supplied

Occupant perception of indoor air and comfort in four hospitality environments.

This article reports on a survey of customer and staff perceptions of indoor air quality at two restaurants, a billiard hall, and a casino. The survey was conducted at each environment for 8 days: 2 weekend days on 2 consecutive weekends and 4 weekdays. Before and during the survey, each hospitality environment satisfied ventilation requirements set in ASHRAE Standard 62-1999, Ventilation for Acceptable Indoor Air. An objective of this study was to test the hypothesis: If a hospitality environment satisfies ASHRAE ventilation requirements, then the indoor air is acceptable, that is, fewer than 20% of the exposed occupants perceive the environment as unacceptable. A second objective was to develop a multiple regression model that predicts the dependent variable, the environment is acceptable, as a function of a number of independent perception variables. Occupant perception of environmental, comfort, and physical variables was measured using a questionnaire. This instrument was designed to be efficient and unobtrusive; subjects could complete it within 3 min. Significant differences of occupant environment perception were identified among customers and staff. The dependent variable, the environment is acceptable, is affected by temperature, occupant density, and occupant smoking status, odor perception, health conditions, sensitivity to chemicals, and enjoyment of activities. Depending on the hospitality environment, variation of independent variables explains as much as 77% of the variation of the dependent variable.

Air Pollution, Indoor↗
PubMed1998

Molecular epidemiology of "Norwalk-like viruses" in outbreaks of gastroenteritis in the United States.

Fecal specimens from 90 outbreaks of nonbacterial gastroenteritis reported to 33 state health departments from January 1996 to June 1997 were examined to determine the importance of and to characterize "Norwalk-like viruses" (NLVs) in these outbreaks. NLVs were detected by reverse transcription-polymerase chain reaction in specimens from 86 (96%) of 90 outbreaks. Outbreaks were most frequent in nursing homes and hospitals (43%), followed by restaurants or events with catered meals (26%); consumption of contaminated food was the most commonly identified mode of transmission (37%). Nucleotide sequence analysis showed great diversity between strains but also provided evidence indicating the emergence of a common, predominant strain. The application of improved molecular techniques to detect NLVs demonstrates that most outbreaks of nonbacterial gastroenteritis in the United States appear to be associated with these viruses and that sequence analysis is a robust tool to help link or differentiate these outbreaks.

Aged↗
PubMed1999

An increase in sporadic and outbreak-associated Salmonella enteritidis infections in Wisconsin: the role of eggs.

In Wisconsin, reported Salmonella enterica serotype enteritidis (SE) infections during 1997 more than doubled compared with the previous 9 years. A case-control study was conducted to determine risk factors for sporadic infections, and results of outbreak investigations were reviewed. Eating raw eggs (matched odds ratio [MOR]=14.5; 95% confidence interval [CI], 1.7-591.6), eating raw or undercooked eggs (MOR=5.8; 95% CI, 1.3-28.0), eating any eggs (MOR=4.2; 95% CI, 1.2-16.2), and dining at a restaurant (MOR=4.7; 95% CI, 1.4-18.4) were associated with infection in the case-control study. For 3 of the 8 outbreaks, a probable source was identified, in each instance, foods containing eggs. Human infections decreased after eggs were diverted from implicated flocks. This epidemic demonstrates the continuing need for quality assurance on egg farms and enhanced education of consumers and commercial food preparers regarding safe handling of eggs.

Adolescent↗