Buffet Style Research Articles

Pandangan Hukum Ekonomi Syariah Tentang Makanan Tanpa Ada Batasan, (All You Can Eat )

This research explains the buying and selling of food with the All You Can Eat concept and is explained from the perspective of Sharia economic law. This buying and selling is done to attract buyers or visitors to take part in a tradition that has existed for a long time but is currently developing again and is being born in a modern way, namely the tradition of food being served in a buffet style so that now many people are following a trend called All you can eat. Basically this is a marketing strategy. The writing method used is using library research and qualitative field research, namely participating as a buyer when making a transaction using the All you can eat concept.

GAMBARAN PENGETAHUAN HIGIENE DAN SANITASI PENJAMAH MAKANAN DI PONDOK PESANTREN

Large-scale food processing in Islamic boarding schools has the potential to be carried out unhygienically and can cause disease. So it is important to know the hygiene knowledge of food handlers in Islamic boarding schools. This research aimed to describe the hygiene and sanitation knowledge of food handlers at the Darul Fallah Agricultural Islamic Boarding School. The research was conducted in February 2023 using interview guides, observation guides, field notebooks and cameras. Primary data was obtained through a questionnaire interview with 15 questions. Data analysis was done based on the scoring system and data presentation was done in the form of data tabulation.The Darul Fallah Bogor Islamic Boarding School manages the provision of food independently, including purchasing, cleaning, storing, processing, maintaining kitchen cleanliness and serving. Food is served buffet style, and leftovers are taken home. The interviews showed that three respondents knew about diseases transmitted through food, while one respondent only knew about diarrhea. In conclusion, school hygiene and sanitation knowledge is generally sufficient, with little knowledge of human and food factors. The food handlers at the Darul Fallah Agricultural Islamic Boarding School have sufficient knowledge of hygiene and sanitation, including clean uniforms, clean hair, nails, hands, and the prohibition of smoking. However, they lack knowledge about food and place factors, such as proper serving and storage temperatures as well as kitchen and canteen facilities.

Ten simple rules for implementing open and reproducible research practices after attending a training course.

Open, reproducible, and replicable research practices are a fundamental part of science. Training is often organized on a grassroots level, offered by early career researchers, for early career researchers. Buffet style courses that cover many topics can inspire participants to try new things; however, they can also be overwhelming. Participants who want to implement new practices may not know where to start once they return to their research team. We describe ten simple rules to guide participants of relevant training courses in implementing robust research practices in their own projects, once they return to their research group. This includes (1) prioritizing and planning which practices to implement, which involves obtaining support and convincing others involved in the research project of the added value of implementing new practices; (2) managing problems that arise during implementation; and (3) making reproducible research and open science practices an integral part of a future research career. We also outline strategies that course organizers can use to prepare participants for implementation and support them during this process.

The Effect of Mood Change and Intuitive Eating Skills on Self-Regulation of Food Intake among Undergraduate College Students

ABSTRACT Background Mood change, lack of self-regulation, and eating in the absence of hunger cues are exacerbating determinants in college weight gain; however, the association between these factors is not known. Purpose This study aimed to examine the correlation between mood change, intuitive eating, and self-regulation of food intake among college students. Methods This cross-over study included 60 undergraduate college students 19.8 ± 1.43 years old (62.1% females, 74.2% Latinx). Students had two visits, one week apart. Participants completed intuitive eating and mood questionnaires. Participants watched an emotional movie, then participated in a buffet style lunch calorie compensation trial. Food intake was measured using plate waste. Self-regulation was measured objectively using compensation indices (COMPX). Results Self-regulation was significantly affected by both mood change and intuitive eating. Gender was found to significantly impact this model; however, Body Mass Index did not seem to have a significant effect. Discussion College students who rely on physiological cues of hunger and satiety and are less affected by environmental elements, seem to be able to regulate their intake better, and maintain healthier weight. Translation to Health Education Practice Teaching students to rely on bodily signals of hunger and satiety may be an effective approach to maintaining healthy weight. A AJHE Self-Study quiz is online for this article via the SHAPE America Online Institute (SAOI) http://portal.shapeamerica.org/trn-Webinars

Customers’ Intention to Recommend Takeaway Food during COVID-19 Pandemic

Purpose: The aim of this study is to predict perceived risk and consumer willingness in recommending takeaway food from restaurant served in buffet style. Methodology/Approach: This study used an online survey of 170 consumers who were selected based on purposive sampling method. The research questionnaire was adapted from previous research. The data were analysed using Structural Equation Modelling (SEM), with Smart PLS. Findings: The research findings show that health risk and psychological risk have a positive effect on intention to recommend takeaway food. Meanwhile, quality risk and trust have no effect on intention to recommend takeaway food. In addition, psychological risk and quality risk have no effect on trust. This study also shows that trust does not function as a mediator of the relationship between health risk, psychological risk, quality risk, trust, and intention to recommend. Research Limitation/Implication: This study only uses a self-report questionnaire by customers. For further research, to enrich the discussion, it is recommended to use interviews or FGD. In addition, this study only uses three risk variables. For the future, it is advisable to add other risk variables. Originality/Value of paper: In other countries such as China, Korea and the United States, related research has been carried out, however for the context of RM Padang which is unique with all the menus served (Buffet) on the visiting customers’ table has not been found in literature.

Health vs. hedonism: public communication of nutrition science

Do differences in narrative approach; hedonic language vs. scientific language, influence public perception and opinion of Nutrition and food consumption? Our study investigated this question using qualitative research via Focus Group (FG). The stimulus films and subsequent meals exemplified hedonic language and biomedical language respectively. The FG was chosen to elucidate alternative narrative tools for further research and public health communication. Five sessions were held over 4 weeks with 8–10 non-repeating participants at each session. Film clips were viewed in a dining room environment and food served in buffet style after viewing. 47 people participated in the focus groups (15 males, and 32 females [ages 18–78]). Recruitment was by social media, local news outlets, word of mouth, and printed material and followed up via email. Study eligibility included self-identifying as primary food provider/cook, being over eighteen years old, and providing informed consent. Qualitative content analysis and grounded theory was used for coding and analysis. Interpretive reading of the transcript identified manifest and latent content before a coding frame was arrived at based on the frequency of relevant categories. Cross-coding was undertaken and patterns identified according to our primary research question. Communication disparities suggested by previous research were confirmed in our findings with participants emphasizing that the personal impact of hedonic and psychosocial narrative on their personal food experience held greater weight than the ‘health’ narrative alone. We conclude that scientific nutrition communication paradigms are less effective than emotional narrative that engages passion, memory and deep feeling. The findings support a move towards nutrition communication strategies that incorporate wider human emotional experience through gastronomic narratives.

Food waste from a university campus in the Middle East: Drivers, composition, and resource recovery potential

Food waste is a pressing issue that imposes economic, social and environmental impacts on both developing and developed countries. This study analyzes quantitatively and qualitatively the generated food waste at various food outlets of a university campus in Qatar. It is a fundamental step to manage the issue of food waste from educational institutes. The investigation comprised four stages: screening, sampling, surveying, and synthesis. Food waste generation at the sampled locations was estimated at 329.5 kg/day or 80 t/year. Based on per sales estimates, total food waste was 980 g/sale and 757 g/sale at the student male and female housing complexes, respectively, equating to roughly one wasted meal for each sold meal. The majority of this waste was avoidable waste and the root cause for the excessive food waste generation was overproduction rather than consumer wastage. The study found that the main food provider, who primarily serves buffet style meals, lacks the proper tools to measure food waste generated at their cafeterias. Past experience was the primary tool to support the company’s demand management estimation which has proven unsuccessful and highlights the need to not only educate the consumer but also food providers. Possible treatments routes are discussed based on food waste characterization findings.

A comparison of food portion size estimation by older adults, young adults and nutritionists

ObjectivesTo investigate the ability of older adults, younger adults and nutritionists to assess portion size using traditional methods versus a computer-based method. This was to inform the development of a novel dietary assessment method for older adults “The NANA system”.DesignOlder and younger adults assessed the portion size of self-served portions of foods from a buffet style set up using traditional and computerised portion size assessment aids. Nutritionists assessed the portion size of foods from digital photographs using computerised portion size aids. These estimates were compared to known weights of foods using univariate analyses of covariance (ANCOVA).SettingThe University of Sheffield, United Kingdom.SubjectsForty older adults (aged 65 years and over), 41 younger adults (aged between 18 and 40 years) and 25 nutritionists.ResultsThere was little difference in the abilities of older and younger adults to assess portion size using both assessment aids with the exception of small pieces morphology. Even though the methods were not directly comparable among the test groups, there was less variability in portion size estimates made by the nutritionists.ConclusionOlder adults and younger adults are similar in their ability to assess food portion size and demonstrate wide variability of estimation compared to the ability of nutritionists to estimate portion size from photographs. The results suggest that the use of photographs of meals consumed for portion size assessment by a nutritionist may improve the accuracy of dietary assessment. Improved portion size assessment aids are required for all age groups.

Abstract 361: Plant-Based Diet and Lifestyle Changes Improve Lipids Among Angina Patients

Background: Angina is an important predictor of heart disease. Lipids can be an important etiological factor of atherosclerosis and angina. We examine the effect that an 18 day medical residential program has on the lipids of such patients. Methods: Participants completed an 18 day program in Weimar, California near Sacramento. Each patient was evaluated by a board certified physician who monitored them during the whole program. Blood samples were taken before and at the end of the program. Results are reported in mg/dl. Among the modalities used in all participants included whole foods plant-based diet, aerobic exercise, proper water intake and hydrotherapy, enough sunlight, avoidance of any addictive substances (tobacco, caffeine, alcohol, etc), breathing exercises, enough rest and psychological, relational and spiritual therapies. The meals were buffet style, 3 times a day with no snacks. Various cooking classes and daily educational lectures were given to empower patients to continue with the changes at home. Results: From n =2080 patients, n =133 had an angina diagnosis. From the 133 and 116 had complete lab results, 50% percent were males. Results are reported as (mean, SD, median, mode, min, max). Baseline total cholesterol (218, 41, 213, 189, 96, 316), end values (189, 33, 185, 163, 108, 283) t-test t(115)=11.4, with significant change p <.001, mean difference 28.3. Baseline LDL (137, 37, 128, 117, 53, 227), end values (115, 29, 112, 123, 55, 204), t-test t(115)=10.2, with significant change p <.001 mean difference 21.6. Baseline HDL (43, 15, 40, 31, 18, 90) end values (42, 12, 39, 33, 21, 76), t-test t(115)=1.2 change was not significant, p =.22, mean difference .92. Some patients reported decrease in angina symptoms. Conclusions: The program effectively decreases lipids towards a normal range. HDL decreased a little but the change was not significant. Long term follow up should be done on participants of this program to see the long term effect.

The influence of ethnicity and glucose tolerance status on subjective hunger sensations and prospective food intake in overweight and obese Asian and European Australians

AimsTo examine the influence of ethnicity and glucose tolerance status on subjective sensations and food intake in overweight/obese Asian and European Australians. Methods18 Asians and 26 Europids were classified as normal glucose tolerance (NGT) and impaired glucose tolerance (IGT) based on serial measures of finger-prick glucose following an oral glucose tolerance test (OGTT). Subjective sensations of hunger and satiety were measured before and every 15min after the OGTT using a visual analogue scale (VAS). Food intake was measured covertly from consumption of a buffet style lunch and from self-maintained 24h food records. All serial measurements were converted into total area under the curve (TAUC) and comparisons adjusted for age, fat and fat-free mass. ResultsThere was a significant difference interaction between ethnicity (ETH) and glucose tolerance (GTT) for subjective fullness, desire for food and prospective food intake. IGT Asians had significantly greater sensations of fullness, but lesser prospective food and desire to eat, as compared to other groups. However there were no differences in calorie and macronutrient intake at buffet lunch or over 24-h. ConclusionInteractions between ethnicity and glucose tolerance status in subjective sensations did not transcribe to differences in prospective food intake.

Research on Application of \'Buffet Style\' Teaching Mode for Sports Functional Food Teaching in Private College

Research on Application of \'Buffet Style\' Teaching Mode for Sports Functional Food Teaching in Private College

Breakfast Intake Status and Demand of School Breakfast Between High School Students Living in Dormitory and Family Home in Iksan City

The purpose of this study was to compare the breakfast intake status of high school students living in dormitories and home in Iksan, and to ascertain the desirability of a school breakfast program using the questionnaires were answered from 358 high school students. 82.8% of dormitory students regularly eat breakfast , while the rate of regularity of breakfact of sudents living at home was 49.7%. breakfast only 49.7%. No enough time a was ranked with 64.0% of students about the reason for not eating breakfast, usually takes 10 to 20 minutes, 60.6% of the students ate snacks to fill up when they feel hungry, 56.7% of the students were positive about eating breakfast, 7.3% of the students did not want ate breakfast. 47.8% of the dormitory students spent less than 1,000 won, while 27.1% living at home. Korean dishes were wanted most 34.6%, buffet style 29.9%, cereal and milk 17.9%, and bread 15.4%. The dislike dish for breakfast were soups 33.8%, fish 32.7%, instant food 12.6%, vegetables 12.0%, and meat 5.3%. Students choice taste as the most important factor, 54.0% as to eat school breakfast, nutrition 25.7%, sanitary 18.2%. On the appropriate price of school breakfast, 47.3% of dormitory students answered 2,800-2,900 won, 48.4% of students living at home answered under 2,500 won. 65.4% of students living at home answered desirable that school provide breakfast. Conclusively students living at home tended to eat breakfast less regularly than dormitory students, they have a undesirable tendency with willingness of breakfast, lack of recognition on it

Breakfast Intake Status and Demand of School Breakfast Between High School Students Living in Dormitory and Family Home in Iksan City

The purpose of this study was to compare the breakfast intake status of high school students living in dormitories and home in Iksan, and to ascertain the desirability of a school breakfast program using the questionnaires were answered from 358 high school students. 82.8% of dormitory students regularly eat breakfast , while the rate of regularity of breakfact of sudents living at home was 49.7%. breakfast only 49.7%. No enough time a was ranked with 64.0% of students about the reason for not eating breakfast, usually takes 10 to 20 minutes, 60.6% of the students ate snacks to fill up when they feel hungry, 56.7% of the students were positive about eating breakfast, 7.3% of the students did not want ate breakfast. 47.8% of the dormitory students spent less than 1,000 won, while 27.1% living at home. Korean dishes were wanted most 34.6%, buffet style 29.9%, cereal and milk 17.9%, and bread 15.4%. The dislike dish for breakfast were soups 33.8%, fish 32.7%, instant food 12.6%, vegetables 12.0%, and meat 5.3%. Students choice taste as the most important factor, 54.0% as to eat school breakfast, nutrition 25.7%, sanitary 18.2%. On the appropriate price of school breakfast, 47.3% of dormitory students answered 2,800-2,900 won, 48.4% of students living at home answered under 2,500 won. 65.4% of students living at home answered desirable that school provide breakfast. Conclusively students living at home tended to eat breakfast less regularly than dormitory students, they have a undesirable tendency with willingness of breakfast, lack of recognition on it

Bricks or clicks? Predicting student intentions in a blended learning buffet

<p>This study examined predictors of students' intentions to access face-to-face (f2f) or online options for lectures and tutorials in a buffet-style blended learning 2nd-year psychology statistics course (<em>N </em>= 113; 84% female). Students were aged 18 to 51 years (<em>M </em>= 23.16; <em>SD</em> = 6.80). Practical and technological predictors, along with attitudinal and motivational factors drawn from the expectancy value model, were tested. Higher work commitments, greater reliance on rehearsal, higher self-regulation, and higher critical thinking were the most important predictors of intentions to use online lectures. Almost 40% of the variance in those intentions was explained. Having the required computer software was the only independent predictor of intentions to attend synchronous online tutorials. Overall, 10% of the variance in those intentions was explained. Intentions to access asynchronous (archived) online tutorials were uniquely predicted by lower ability and higher extrinsic motivation. Overall, 26% of the variance in those intentions was explained. The predictors did not explain significant variance in intentions to attend f2f lectures or tutorials. These findings contribute to understanding how students go about making choices when faced with buffet style blended learning courses. Motivational and practical factors both influence the choices students make.</p><br />

Tina Theory: Notes on Fierceness

Touching Queerness Everything I know about being queer I learned from Tina Turner. More specifically, you might say that Ike and Tina’s cover of “Proud Mary”— the soundtrack of my childhood—taught me, through camp performance, how to be a “Mary.” During the holiday parties at my great-grandmother Lucille “Big Momma” Jones’ house, for as long as I can remember, we kids ended up in the “Children’s Room” so the grown folks could curse, drink whiskey, smoke, laugh, and be as loose as they felt. The “Children’s Room” was not that special. It was usually a bedroom with a computer or television and a few board games, located next to the food which was always laid out buffet style. My favorite moments were when we would lip sync for our lives by doing drag karaoke, where my cousins and I would lock ourselves away and perform great popular music hits for an invisible audience. We pulled songs from Christina Aguilera or Britney Spears’ latest album to older joints that circulated long before our time, songs like “Stop! (In the Name of Love)” by Diana Ross and The Supremes and Patti LaBelle’s “Lady Marmalade.” But one song we kept in our catalog and that we seemed to have the most fun with was the Ike and Tina Turner cover of “Proud Mary.” Whenever we did “Mary” I insisted in being Tina. But what was it that drew me—a black gay boy rooted, like Tina, in Saint Louis, which is either the South or the Midwest depending on who you ask—into her style of performance? And why “Proud Mary” in particular? Was it Tina’s way with sequins and fringe that turned me on? Or did it have to do with the way she instinctively knew how to work a stage? Gay men idolize many kinds of divas, as the cultural critic Wayne Koestenbaum has revealed.1 But perhaps the one commonality they share among them is the virtuosic styling of the body: the use of sequins, fringe, sunglasses, big shoulder pads, and bedazzled hats—accessories that help transform the diva from a mere mortal into a fantastical image, or what Guy Debord might describe as “capital accumulated to the point where it becomes image” even if the pearls are fake (24).

The Individual and Combined Effects of Glycemic Index and Protein on Glycemic Response, Hunger, and Energy Intake

Although high protein and low glycemic index (GI) foods are thought to promote satiety, little is known about the effects of GI, protein, and their interaction on hunger and energy intake several hours following a mixed meal. This study investigated the long term effects of GI, protein, and their combined effects on glucose, insulin, hunger, and energy intake in healthy, sedentary, overweight, and obese adults (BMI of 30.9 ± 3.7kg/m(2)). Sixteen individuals participated separately in four testing sessions after an overnight fast. The majority (75%) were non-Hispanic Blacks. Each consumed one of four breakfast meals (high GI/low protein, high GI/high protein, low GI/low protein, low GI/high protein) in random order. Visual analog scales (VAS) and blood samples were taken at baseline, 15min, and at 30min intervals over 4h following the meal. After 4h, participants were given the opportunity to consume food ad libitum from a buffet style lunch. Meals containing low GI foods produced a smaller glucose (P < 0.002) and insulin (P = 0.0001) response than meals containing high GI foods. No main effects for protein or interactions between GI and protein were observed in glucose or insulin responses, respectively. The four meals had no differential effect on observed energy intake or self-reported hunger, satiety, and prospective energy intake. Low GI meals produced the smallest postprandial increases in glucose and insulin. There were no effects for GI, protein, or their interaction on appetite or energy intake 4h after breakfast.

Peak and end effects on remembered enjoyment of eating in low and high restrained eaters

Memory is likely to be important in food choice because many food likes and dislikes are learnt. Evidence suggests that the final few moments of an experience (‘end effect’) and the most intense moments of an experience (‘peak effect’) have a disproportionately large influence on hedonic memories. In Study 1 we examined whether the end effect bias is applicable to remembered enjoyment of a food and whether this holds true for restrained and unrestrained eaters. One hundred and four participants ate the same yoghurt but half the participants experienced a pleasant end and half a bland end (control condition). Although both the ‘pleasant ending’ and control group had a similar online enjoyment of the yoghurt, unrestrained eaters who experienced a pleasant end remembered it to have been significantly more enjoyable than those in the control condition. No end effect was observed for restrained eaters. In Study 2 we examined predictors of remembered enjoyment of a multi-item meal. Forty-six participants consumed and rated 5 buffet style food items as part of a lunch time meal. For unrestrained eaters, remembered enjoyment of the meal was only predicted by ‘peak’ online enjoyment of the most liked item. Participant's enjoyment of the first, last and least liked items did not predict remembered enjoyment. For restrained eaters, remembered enjoyment was not predicted by any of the four predictor variables. These results suggest that for unrestrained eaters key moments in eating experiences have disproportionately large influence on remembered enjoyment of eating.

Factors Affecting the General Acceptability of Traditional Foods Served at African Cuisine Luncheon in Moi University, Kenya

Beliefs and mental images that people create regarding food from a culture that is not their own, are likely to influence their choice of food especially when eating out. The cuisine served comprised of 23 different ethnic foods from various East African communities including the Luo, Luhya, Kikuyu, Kalenjin, Akamba, Swahili and Ugandan. Buffet style of service was used to present food using symbolic artifacts of the various ethnic groups. The research sought to examine customers’ perception of traditional food served at an African cuisine luncheon. The objectives of the study were: to investigate the extent to which customers appreciate traditional foods from different cultures and to establish the extent to which sensory characteristics of traditional cuisines affect their general acceptability. The results revealed that sensory characteristics were a significant determinant of the general acceptability of the various cuisines with most of the customers noting that the cuisine was “moderately acceptable”. The acceptability of traditional cuisines was found to be independent of ethnicity of customers. The positive reaction of customers on the cuisine display and variety meant that there was a gap in the menu items served in the food outlet used in this study. The study recommended that all the food outlets in the various campuses of Moi University should attempt to occasionally provide traditional cuisine.

Assessment of the Accuracy of Portion Size Reports Using Computer-Based Food Photographs Aids in the Development of an Automated Self-Administered 24-Hour Recall

Objective To assess the accuracy of portion-size estimates and participant preferences using various presentations of digital images. Design Two observational feeding studies were conducted. In both, each participant selected and consumed foods for breakfast and lunch, buffet style, serving themselves portions of nine foods representing five forms (eg, amorphous, pieces). Serving containers were weighed unobtrusively before and after selection as was plate waste. The next day, participants used a computer software program to select photographs representing portion sizes of foods consumed the previous day. Preference information was also collected. In Study 1 (n=29), participants were presented with four different types of images (aerial photographs, angled photographs, images of mounds, and household measures) and two types of screen presentations (simultaneous images vs an empty plate that filled with images of food portions when clicked). In Study 2 (n=20), images were presented in two ways that varied by size (large vs small) and number (4 vs 8). Subjects/setting Convenience sample of volunteers of varying background in an office setting. Statistical analyses performed Repeated-measures analysis of variance of absolute differences between actual and reported portions sizes by presentation methods. Results Accuracy results were largely not statistically significant, indicating that no one image type was most accurate. Accuracy results indicated the use of eight vs four images was more accurate. Strong participant preferences supported presenting simultaneous vs sequential images. Conclusions These findings support the use of aerial photographs in the automated self-administered 24-hour recall. For some food forms, images of mounds or household measures are as accurate as images of food and, therefore, are a cost-effective alternative to photographs of foods.

Factors Used by Restaurant Customers to Predict Sanitation Levels

Approximately 60% of all meals consumed by Americans are prepared outside the home while a significant number of foodborne illnesses occur annually resulting in hospitalizations and death. Based on a sample of 920 restaurants, sanitation performance was assessed using readily available measures including overall hygiene, rest room conditions, and the sanitation habits of foodservice personnel. Fine-dining establishments were consistently among the top performers. However, buffet style restaurants performed surprisingly well and showed the least amount of variability across sanitation standards. French, Italian, and Japanese restaurants were generally among the top performers. Seating capacity and price were not significant predictors after adjusting for the type of establishment and ethnicity.