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At least 109 records · Page 6Linked to original sources
PubMed2005

Soft drinks, candy, and fast food: what parents and teachers think about the middle school food environment.

OBJECTIVE: To assess the opinions and beliefs of parents and teachers of middle school students regarding the school food environment. DESIGN: Surveys mailed to parents and placed in teachers' school mailboxes included questions about adolescents' eating practices, food choice at school, and school-related food policies and practices. SUBJECTS/SETTINGS: A convenience sample of parents (n=350; response rate: 350/526=66%) and teachers (n=490; response rate: 490/701=70%) of middle school students from 16 schools in the St Paul-Minneapolis metropolitan area who participated in the Teens Eating for Energy and Nutrition at School study. STATISTICAL ANALYSIS: Descriptive statistics examined the prevalence of parents' and teachers' opinions and beliefs about adolescents' eating practices, food choice at school, and school-related food policies and practices. RESULTS: Most parents and teachers agreed that the nutritional health of students should be a school priority. However, only 18% of parents and 31% of teachers believed schools give adequate attention to student nutrition. Among both parents and teachers, 90% agreed that more healthy snacks and beverages should be available in school vending machines and on school a la carte lines. CONCLUSIONS: Findings suggest that parents and teachers are concerned about the nutritional health of students and the "state of health" of the school food environment. Dietetic and other health professionals who work in school settings should actively engage parents and teachers in the process of affecting and monitoring policies and practices that foster a healthy school food environment.

Adolescent↗
PubMed2005

Adolescent fast food and restaurant ordering behavior with and without calorie and fat content menu information.

PURPOSE: To determine whether adolescents will modify their ordering behavior if calorie and fat nutrition information is posted on the restaurant menu. METHODS: Adolescent volunteers (aged 11 to 18 years) were asked to order a dinner of their choice from three different restaurant menus (McDonald's, Panda Express, and Denny's) and then from a second set of modified menus with calorie and fat content information posted next to each menu item. Total reported consumed calories, fat, and the price of the meal ordered were calculated for each meal. RESULTS: For the first 106 adolescents enrolled, 75 did not change any of their orders after being shown the calorie and fat content information. For the 31 who did change some of their orders, 43 meals resulted in decreased calories and 11 meals resulted in increased calories (20 resulted in a more expensive meal, 23 resulted in a less expensive meal and 11 resulted in no change in the cost of the meal; average change 0.027 dollar increase). Of the 27 who rated themselves as too fat or slightly overweight, only 9 (33%) changed their orders. CONCLUSIONS: The provision of calorie and fat content information on the menus did not modify the food ordering behavior for the majority of adolescents. However, the provision of the nutrition information should still be encouraged because it resulted in some calorie/fat reduction by some of the adolescents and it did not adversely affect the restaurants' revenue.

Adolescent↗
PubMedDate not supplied

Fast food bellyache?

Explore the source record for details and available documents.

Abdominal Pain↗
PubMed2004

Glucose and sucrose: hazardous fast-food for industrial yeast?

Yeast cells often encounter a mixture of different carbohydrates in industrial processes. However, glucose and sucrose are always consumed first. The presence of these sugars causes repression of gluconeogenesis, the glyoxylate cycle, respiration and the uptake of less-preferred carbohydrates. Glucose and sucrose also trigger unexpected, hormone-like effects, including the activation of cellular growth, the mobilization of storage compounds and the diminution of cellular stress resistance. In an industrial context, these effects lead to several yeast-related problems, such as slow or incomplete fermentation, 'off flavors' and poor maintenance of yeast vitality. Recent studies indicate that the use of mutants with altered responses to carbohydrates can significantly increase productivity. Alternatively, avoiding unnecessary exposure to glucose and sucrose could also improve the performance of industrial yeasts.

Gene Expression Regulation, Fungal↗