Fast Food Products Research Articles

Kajian komparatif perancangan dan produksi peralatan saji (Studi kasus CV Estetika Indonesia)

The purpose of this study was to find out: (1) Comparison of the process of designing and producing serving serveware from wood and clay materials in CV Estetika Indonesia. (2) Types of food serveware products at CV Aesthetic Indonesia. (3) Comparison of design aspects of food and wood products from clay in CV Estetika Indonesia. This research was carried out at CV Estetika Indonesia and wood suppliers in Putat Wetan Village and Clay suppliers in Melikan Village, Klaten from 10 May to 10 June 2019. This study used a descriptive comparative method with a qualitative approach. The data used in this study are qualitative data with data sources in the form of informants, documents, observations, interviews, and documentation. Based on the results of the study it can be concluded: (1) The process of designing design serveware at CV Estetika Indonesia refers to the briefs given by the buyer. The process of designing food serveware products with wood material is carried out with machines so that it is more in line with the concept of the mass product or industrial products. While clay products are more directed at handicrafts because the products are produced manually using hands. (2) Types of fast food products CV Aesthetics of wood and clay materials include trays (tray), plates (cutting board), bowls (bowls), plates (plates), glass (glass), and coasters (coasters). (3) Design comparisons of serving serveware products include the design process, style and theme, finishing, color, ergonomics, and packaging.

Elements of eating pattern and intensity of dysmenorrhea – a cross-sectional study in sample of Polish women

Background: The importance of dietary pattern for pain relief in women with dysmenorrhea is increasingly discussed in the literature. It is believed that a proper eating pattern may have pain-relieving properties. Therefore, a development of a perfect composition of diet for patients with dysmenorrhea constitutes a major challenge. Aim of the study: The present study aimed to characterise the eating pattern of women with severe and moderate menstrual pain among Polish women with dysmenorrhea. Material and methods: The observational cohort study was conducted among 718 women, divided into two subgroups: Group 1 (G1) comprised women suffering from severe pain (N = 355), while Group 2 (G2) involved women with moderate pain (N = 363). Two measurement tools were used in the study: The Visual Analogue Scale (VAS) and an original questionnaire for assessing the frequency of consumption of selected groups of food products. Results: Average consumption of vegetables, fruits, dairy products and coffee was significantly lower in G1 than in G2. On the other hand, average consumption of meat, fish and fast food products was significantly higher in G1 than G2. The greatest effect size was observed for the consumption of coffee as well as fruits and vegetables. Women from G2 had a diet similar to the lacto-ovo-vegetarian diet, whereas those from G1 followed a Western model diet that contains fast food products as well as food rich in sugar, salt and saturated fatty acids. Conclusions: The proper diet should be promoted among women suffering from dysmenorrhea and the use of nutrition supported by a proper diet should be particularly important in the treatment offered to this group of patients.

Lycopene Quantity and Sources in the Diet of Healthy Young People

Abstract Objectives Lycopene is a major dietary non-vitamin carotenoid, which has a high number of conjugated dienes, and known as a powerful antioxidant and radical scavenger. The present study was designed to assess the level of lycopene intake and to describe which food sources contribute the most to intake. Methods Lycopene's level and its main food sources were assessed using the 24-hour reсall method. Periodicity of intake food sources were assessed using a specialized Food Frequency Questionnaire applying the carotenoids database from the USDA. A survey was conducted among 122 students in age group 20 to 28 years (21.86 ± 1.12) and included 89 females and 33 males. Results Only 43.4% respondents have achieved the recommended level of lycopene (12.64 ± 8.57 mg/day). In this group the following sources of lycopene were presented: red raw tomatoes (47.2%), fast food products – pizza, lasagna, pasta (18.9%), ketchup (15.1%), watermelon (11.3%), tomato juice (5.6%), pink and red grapefruits (1.9%). For 14.7% students the intake of lycopene in the diet was more than half of the recommended level. The main sources of lycopene in this group were red raw tomatoes (61.1%), pizza, sandwiches (33.3%), and ketchup (5.6%). For 15.6% participants the dietary intake of lycopene was less than half of the recommended level. In this group, the major sources of lycopene were the following: ketchup (21.3%), soup and sandwiches (21.1% each), red raw tomatoes (15.8%), canned fish in tomato sauce (10.5%) and tomato juice (5.2%). A quarter of respondents had no sources of lycopene in their diet. An assessment of the results of survey of 122 students revealed that 91 respondents included red raw tomatoes in weekly diet (9.0% – 6–7 times a week, 47.6% – 3–5 times a week, 18.0% – 1–2 times a week). The weekly diet of more than a third of respondents contained tomato-based sources of lycopene: pizza (47.5%), ketchup (46.7%), cheeseburger (34.4%) and hamburger (17.2%). Thus, the significant number of study participants did not include tomato juice (55.7%), red tomatoes (49.1%), persimmon (45.9%), pink or red grapefruit (41.0%). Conclusions The recommended quantity of lycopene intake was achieved by including raw red tomatoes and tomato-containing products in the diet. Additional sources of lycopene (watermelon, red and pink grapefruits, persimmon) in the diet of most students were absent. Funding Sources No funding.

THE STUDY OF LYCOPENE CONTENT IN THE DIET BY VARIOUS ASSESSMENT METHODS

Introduction. Lycopene is a non-vitamin carotenoid possessing antioxidant, anti-carcinogenic, immunomodulatory, cardioprotective, antiatherogenic, radio-and photoprotective properties. Lycopene not being synthesized in humans, it intakes from food sources, mainly tomatoes and tomato-containing products. The aim of this study is to assess the level of intake of lycopene and its main food sources in the diet of young people and compare the effectiveness of the 24-hours diet recall and food-frequency questionnaire method. Material and methods. The specialized questionnaires contained the main and additional food sources of lycopene. The survey included 106 students. There were formed 6 consumption groups according to the levels of lycopene intake. Results. According to the 24-hour diet recall and food-frequency questionnaires the largest share in the sample belongs to groups with high levels of lycopene intake. Tomatoes and ketchup are priority sources in these groups. The food-frequency questionnaire method allowed estimating the food sources present more often than others in the diet of the respondents. These included raw tomatoes, ketchup, and tomato-containing fast food products (with different frequencies for individual types of products). There were no additional sources of lycopene in the diet of the majority of respondents. Conclusions. The results obtained using these methods do not contradict each other. The complex using of the methods allows obtaining data on the levels of lycopene intake and its food sources present in the diet. The levels of lycopene intake and its priority sources were quantified using the 24-hour recall. The data of the food-frequency questionnaire method determine all sources of lycopene present in the diet.

Fast food consumption among 12- to 17-year-olds in Germany - Results of EsKiMo II.

Consuming high amounts of fast food can lead to an excessive intake of energy and subsequently promote obesity. Obesity increases a person’s risk for diabetes and cardiovascular diseases. The second wave of the German Health Interview and Examination Survey for Children and Adolescents (KiGGS Wave 2, 2014–2017) included the Eating study as a KiGGS Module (EsKiMo II, 2015–2017) which assessed the self-reported dietary habits of children and adolescents in Germany. The analysis of the data permits an overview of the fast food consumption of 12- to 17-year-olds (n=1,353). Girls consume 57.5 grams and boys 86.3 grams of fast food per day on average (around 400 grams and 600 grams per week, respectively). Pizza is the most consumed fast food product, followed by filled pita and sausage/meat products such as curry sausage. Adolescent girls on average get 6.5% and boys 7.8% of total daily energy intake from fast food. 23% of 12- to 17-year-olds get at least 10% of their daily energy intake from fast food (high consumers). Significant differences between the proportion of high consumers exist regarding sex, age, socioeconomic status, community size, type of school and media consumption. Compared to EsKiMo I (2006), girls’ daily energy intake from fast food has remained nearly constant, whereas that of boys has dropped substantially. From a nutrition physiology perspective, the aim should be to further reduce fast food consumption.

Emotional Experience of Consumption of Fast Food—A Study of College Students in Sultanate of Oman

In the present scenario, most of the peoples are consuming fast food items for the purpose of solving the cooking hazards. These fast food items are consumed by different age wise people like children, adults, young and old to eat the food in a tasty manner. The Pew Research Center report shows that, there are 50 million Americans who eat fast food daily. In the US, the value of food trade is about 198.9 billion US$. By the year 2020, this figure is anticipated to travel on the far side 223 billion. The advance development of fast food business has created different household brand names, such as McDonald’s, KFC and other similar brands. McDonald’s, Pizza Hut and KFC yield maximum revenue in the fast food business. Nowadays a variety of fast food items is consumed by people. Fast food products are prominently sold in small coffee shops and other restaurants. The choice of selecting a fast food item is very difficult for consumers. Thus, consumers take utmost care in selecting a fast food product. In short, majority of the consumers focus on qualitative and innovative fast food items. Consumers’ choices may be varied based on their demographic and psychological characteristics. Majority of the students always use fast food items in the morning, noon and evening to fulfill their needs. This paper shows that the consumer perspective and buying pattern of fast food products consumed by college students are emotional in their day to day life.

Dietary mistakes of Polish athletes in relation to the frequency of consuming foods recommended in the Swiss food pyramid for active people

Mistakes in dietary choices and an unbalanced diet reduce the exercise capacity of athletes. Nutritional behaviours are conditioned by environmental and individual factors. The aim of the study was to assess the scale of improper eating behaviours among high-performance Polish athletes depending on gender, sports level and type of discipline. The study was conducted among 610 athletes (391 men and 219 women). The group consisted of 289 athletes of individual disciplines and 321 team sports athletes representing the championship sports class (282 individuals) as well as the first and second classes (328 subjects). The authors’ validated nutritional behaviour questionnaire was used, referring to the recommendation of the Swiss nutrition pyramid for athletes. In statistical analysis, the Chi2 test was applied (α=0.05). Athletes most often demonstrated improper behaviours regarding: insufficient frequency of consuming vegetable fats (61.78%), fruits (59.89%), wholegrain products (59.90%), vegetables (53.62%) and dairy products (52.09%), and not limiting the intake of energy drinks (59.89%). Compared to women, men, to a larger extent, did not include the following in their daily diet: raw vegetables (p<0.001), wholegrain products (p<0.05) and vegetable fats (p<0.01). Significantly more often, they also did not limit the consumption of: animal fats (p<0.001), sweetened carbonated beverages (p<0.001), energy drinks (p<0.05) or fast food products (p<0.001). Women consumed meals less regularly (p<0.01), rarely ate fish (p<0.01), and were more likely to be inadequately hydrated (p<0.05). Athletes training individual sports disciplines compared to those training team sports consumed hydrating beverages (p<0.001) less often, but included fruit in their daily diet more frequently (p<0.05). Athletes from the master class consumed meals irregularly (p<0.01) in a smaller percentage than athletes with a lower sports class, not limiting animal fats (p<0.05) and implementing inadequate hydration (p<0.05). The scale of incorrect nutrition choices among athletes indicated variations depending on gender, sports level and type of sport practiced, with incorrect behaviours more often presented by men than women and competitors with a lower sports level (non-master class). The nature of the performed discipline was a factor less differentiating the nutritional choices of athletes.

Technological and Medical Aspects of Instant Noodle Safety

The purpose of the work was to study some safety indicators of the fat component of instant noodles, the most popular brands in the Russian Federation, and to predict their potential effects on the human body. The subject of the study was the physicochemical changes of the extracted fat component from fast food products. The most popular instant products - instant noodles of 3 popular brands were selected as the objects of research. According to the results of studies, it was noted that the mass fraction of compounds insoluble in petroleum ether is more than 1% - 1.2 and 1.1, respectively, and exceeds the recommended norms for deep fat. The content of epoxides exceeds the recommended allowable level of 17-24 mmol/kg by almost 2-2.2 times. The increased content of fat oxidation products is a potential risk factor that provokes diseases of the gastrointestinal tract, cardiovascular and immune systems, as well as changes in the blood formula. The data obtained indicate the need for a critical assessment of production technology, as well as the advisability of introducing regulatory standards regarding the safety control of the fat component of fast food products in order to reduce the effects of toxic products of fat oxidation on the human body and, as a consequence, reduce the prevalence of civilization diseases.

Selected determinants of the frequency of consuming particular food product groups among regional-level football referees

The aim of the study was to assess the frequency of consuming particular food groups among regional-level football referees depending on age, refereeing experience and sense of generalised self-efficacy. The study was conducted among a group of 138 male football referees from the Malopolska and Podkarpacie regions, using the authors’ own questionnaire on food consumption frequency and the Generalised Self-Efficacy Scale (GSES). It was shown that along with the age of the referees, the frequency of consuming fruit (p < 0.001), milk and dairy products with reduced fat content (p < 0.001), poultry and cold-cuts (p < 0.01) as well as nuts (p < 0.001) increased, while the frequency of consuming white cereal products (p < 0.001) and sea fish (p < 0.05) decreased. Along with refereeing experience, the frequency of eating fruit (p < 0.001), milk and dairy products with reduced fat content (p < 0.01), poultry meat and cold-cuts (p = 0.001), nuts (p < 0.001) and alcoholic beverages (p < 0.001) increased, while the frequency of consuming white cereal products (p < 0.001), sea fish (p < 0.05) and sweet carbonated drinks (p < 0.01) decreased. A positive correlation was found between the intensity of generalised self-efficacy and the frequency of consuming milk and dairy products with reduced fat content (p < 0.01), fermented dairy products (p < 0.01), eggs (p < 0.001) and mineral water (p < 0.001) as well as dry red wine (p < 0.05), and a negative correlation was noted with the frequency of consuming pork (p < 0.05), fast food products (p = 0.001) and sweetened carbonated beverages (p < 0.001). In the examined group of regional-level football referees, there was a tendency towards more rational nutrition choices along with age and refereeing experience as well as a sense of self-efficacy, while the most explicit trends regarded relationships with the sense of self-efficacy.

Nutrition as a sociological phenomenon

The article deals with the theoretical and methodological and procedural foundations of nutrition sociology as a special sociological theory. The authors undertake an analysis of the conducted intelligence sociological research using qualitative methodology. The conclusion is made about the formation of the youth style of food as one of the elements of the youth lifestyle with a pronounced bias towards globalized standards of rationalization of life, combining leisure with food, speeding up the pace of life and gravitation to fast food and other unhealthy products.

Characteristics of fast food consumption among adolescents

AbstractSpecial attention is paid to healthy eating in order to promote the health of children and adolescents. Eating habits are formed in childhood, respectively, a child who has eaten unhealthy food, including fast food, is at additional risk of noncommunicable diseases. Fast food is convenient and made to meet the tastes of consumers through the use of salt, sugar and fat. In addition, some ingredients can cause salience and physiological reactions that contribute to weight gain.Improper nutrition of children and adolescents, non-compliance with the daily diet and the use of fast food products can lead to some diseases of the gastrointestinal tract, respiratory tract, as well as bronchial asthma, some endocrinological diseases. Therefore, the purpose of our research work was to determine the frequency of fast food consumption by adolescents in Aktobe, Republic of Kazakhstan.The study was approved by the Local ethical Commission of the West Kazakhstan Marat Ospanov Medical University of Aktobe, Republic of Kazakhstan (№2 from 30.01.2018). By applying the questionnaire of the method was conducted experimentally controlled studies. The study involved 209 adolescents aged 15–18 years. Factors such as age and health were controlled. The primary data were analyzed using the McNemar's test, the open responses were coded, and the data were analyzed using SPSS Statistical Version 25.36.8% of the respondents consume fast food a couple times a week, 48.8% consume it once a week, and the remaining 14.3% consume the mentioned food several times a month. Before buying food, it was found that those who took care of food's nutritional value were 47.8%, and 52.1% did not care about it. After having been informed of the dangers of fast food that the consumption of fast food leads to obesity, comparative differences were found in the results, respondents that answered “no” attained 5,26 %, p = 0.0001 (odds ratio [OR] and 95% confidence interval [CI]]: 40 [36,6–44,3]). Healthy education programme offered to the adolescents led to the comparative difference in previous data to 5.9% in respondents who liked fast food and intended to continue taking on p = 0.0001 (OR and 95% CI: 33,3 [31,9–36,2]). After having attended the seminar on healthy eating, the number of respondents who liked and intended to continue consuming French fries and chips were decreased to 3.17%, relative differences were obtained before retrieving data p = 0.0001 (OR and 95% CI: 20.0 [18, 6–22.9]).Teenagers quite often use fast food and the majority of respondents visit fast food cafes, without thinking that poor nutrition is one of the factors of noncommunicable diseases and obesity among teenagers.

ГИГИЕНИЧЕСКАЯ ОЦЕНКА ПИЩЕВОГО ПОВЕДЕНИЯ МЛАДШИХ ШКОЛЬНИКОВ СМОЛЕНСКА

A hygienic assessment of the eating habits of younger schoolchildren of Smolensk was carried out. A survey of 307 schoolchildren of 3–4 grades with various parameters of physical development in the field of nutrition and lifestyle was carried out. The respondents’ diet showed: insufficient and irregular consumption of food – sources of animal protein (meat, milk and dairy products, fish), lack of vegetables, popularity of fast-food products, sweets and sweet carbonated drinks. The violations in the diet and the level of motor activity are most pronounced in the group of children with overweight and obesity. The results confirm the need to develop preventive measures aimed at developing a healthy eating culture among schoolchildren.

Allergic rhinitis and asthma assessment of risk factors in pediatric patients: A systematic review

Allergic rhinitis (AR) is the most prevalent allergic disease in children and can be associated with asthma (A); this association can have significant effect on child's quality of life. The objective of this work was to systematically review existing literature on the risk factors of AR and A in children to better understand the link between these two diseases. We performed a literature search over the last 25 years in PubMed and Medline. Inclusion criteria comprised English language papers containing original human data with greater than 30 subjects and papers that statistically analyze the relationship between AR and A and the risk factor(s), in children population. A statistically significant correlation was found between children with AR and A and ambient Polycyclic Aromatic Hydrocarbons exposure, live in an industrialized city with elevated traffic, dampness and moulds exposure, electric cooking, male gender, single nucleotide polymorphisms in PTNP22 gene and CTLA-4 gene, fast food and margarine products consumption, use of paracetamol in last year, history of tuberculosis, parental atopy, high total serum IgE, antibiotics in uterus and infections in uterus exposure, history of formula feeding and caesarian section. A strong and complex link between AR and A was accounted: A represents a major risk factor for the onset of AR, that correlates with more severe asthmatic symptoms. Even the onset of A in a child with AR worsen it. The interaction of genetic and environmental risk factors and the consequent epigenetic, microbiota and immunological changes, were found to led to the development of AR and A in children, with both atopic and non-atopic pathways. Close monitoring of evidenced risk factors may help with an early recognize and treat A in patients with AR.

MARKA ALGISI, MÜŞTERİ MEMNUNİYETİ VE MARKA TERCİHİ İLİŞKİSİNİN X VE Y KUŞAĞINA GÖRE İNCELENMESİ

Küreselleşme ile beraber tüm dünyada fast food sektörü hızlı bir şekilde gelişmekte; müşterilerin de fast food marka tercihleri değişmektedir. Bu noktada fast food ürünlerindeki marka algısı ve müşteri memnuniyeti; insanların tercihlerini belirleyip belirlememe sürecinde etkisini gösterebilmektedir. Bu etki jenerasyonlar arasında da farklı şekillerde görülebilmektedir. Fast food sektörünün hız kazanması ile birlikte, işletmelerin de inovasyon çalışmaları ve müşteri ilişkileri yönetimi konularına daha çok yoğunlaşmaları kaçınılmaz olmaktadır. Bu çalışmada, fast food ürünlerini tercih eden X ve Y kuşağındaki müşterilerin marka algısı ve müşteri memnuniyeti ilişkilerinin incelenmesi ve bunun dahilinde analiz edilmesi hedeflenmiştir. Bu hedef doğrultusunda dört farklı şehirde 400 kişiye uygulanan anket ile hem X hem de Y kuşağı müşterilerinin marka algısı, müşteri memnuniyeti ve marka tercihleri araştırılmıştır. Araştırmanın neticesinde marka algısı ve müşteri memnuniyetinin X ve Y kuşağı müşterilerinin marka tercihleri ile ilişkisi korelasyon ve bağımsız grup t testi ile analiz edilmiş; sonucunda ise anlamlı bir ilişki olduğu görülmüştür.

Determinants of overweight in the population of parents of school-age children

The pathological increase in the amount of fat in the body is the cause of many diseases. The review of literature and the still current topic suggests the need to continue research on the relationship of obesity in adults with socio-demographic factors, the place of residence, the environment and health behaviors. The aim of the study was to identify factors conducive to the occurrence or coexistence of overweight or normal body weight among Gdańsk residents having school-age children. The primary research tool was a survey questionnaire to be filled in individually, concerning such issues as neighborhood, health behaviors, physical activity and the factors that affect these behaviors, and the risk of obesity. To examine the relationship between neighborhood, health behaviors and overweight, the logistic regression method was applied to determine the odds ratios (OR), showing the extent to which the probability of overweight or obesity increases/decreases. A higher level of education as well as a higher income per family member were associated with more correct values of the body mass index (BMI). A statistically significant relationship between the selected health behaviors in non-obese and overweight/obese groups was found. The significance of these was related to such variables as the duration of sleep, eating fast food products, drinking sweetened soft drinks, and eating canned and fried foods. The number of hours of sleep turned out to be significant. There was no significant relationship between the weight status and neighborhood. The identification of the risk factors for overweight and obesity among parents of school-age children allows for the implementation of educational activities in this area to interdisciplinary procedures for the health of Tri-City residents. Int J Occup Med Environ Health. 2019;32(5):677–93

Получение готового завтрака в виде хлопьев из зерна тритикале

Показана актуальность производства зерновых продуктов высокой степени готовности и расширения сырьевой базы путем использования зерна тритикале. Обоснованы рациональные режимы ИК-обработки зерна тритикале при получении из него нового продукта в виде хлопьев с высокими пищевыми и потребительскими достоинствами. Изучено влияние ИК-обработки на физические и биохимические свойства зерна тритикале. Показано, что основными параметрами, определяющими режимы ИК-обработки зерна тритикале, являются влажность зерна, плотность (интенсивность) падающего потока лучистой энергии и время облучения. Изучено влияние различных режимов ИК-обработки на белки и углеводы зерна тритикале. Показано влияние интенсивности ИК-обработки зерна тритикале на степень декстринизации крахмала и на плотность зерновок. Исследовано влияние ИК-обработки на изменение суммы водорастворимых веществ зерна тритикале вследствие разрушения крахмала до декстринов и снижения растворимости белков в результате их денатурации. Установлено влияние ИК-обработки на атакуемость крахмала амилазами. Исследовано влияние режимов ИК-обработки на степень денатурации и фракционный состав белков зерна тритикале. Изучено влияние плющения зерна на углеводный комплекс и интенсификации ИК-обработки на потребительские достоинства хлопьев. Исследовано влияние ИК-обработки на кислотность водной и спиртовой вытяжек, содержание клетчатки. Показаны оптимальные режимы ИК-обработки для клейстеризации крахмала и образования декстринов. Изучены физико-химических изменения в зерне тритикале при его плющении в хлопья после ИК-обработки. Обосновано получение нового пищевого продукта быстрого приготовления в виде хлопьев, обладающих высокой пищевой ценностью и высоким содержанием пищевых волокон, который может быть использован в качестве сухого завтрака.

PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu

This study aimed at knowing the behavior and consumer satisfaction of students at the University of Lampung on fast food products, and determining the level of importance and performance of attributes that influence the marketing mix recommendations. The study used a behavioral survey and customer satisfaction method was performed to survey 77 students. Data were analyzed using Importance-Performance Analysis, and Customer Satisfaction Index. The results showed that the initial motivation of consumers to buy was easy to obtain (29 people), and the benefit sought to eliminate hunger and had good taste (72 people). The main focus of the attributes was the taste (54 people) by which consumers who felt quite satisfied were 43 people and those who decided to buy back as many as 71 people. The results of the Importance-Performance Analysis showed that the main priority was the speed of preserving. Attributes that was suitable with the interests of consumers were spices, textures, product hygiene, friendliness in service and comfort of the place, while the low-performance attributes were product appearance, price discounts on specific activities, selection of advertising media used, preserving package and size per serving. The value analysis of the Customer Satisfaction Index (CSI) was 86.56%, that means the consumers feel very satisfied. Recommendations related to the marketing mix (7P) to be performed by producers were product variables improvement, namely appearance and preserving, and promotion products, such as price discounts on specific activities, as well as actively promoting on social media.

Аналіз харчових раціонів студентів факультету фізичного виховання

ABSTRACT. It is well known that health depends on many factors: socio-economic and environmental, age and gender, heredity and lifestyle. One of the most important components of a healthy lifestyle is a healthy diet. The popularity of fast food products containing a large variety of additives, dyes, modified components is increasing in students. Often, students eat extremely irregularly, having a snack on the go, on the go. Students of the Faculty of Physical Education, in addition to mental ones, also have considerable physical activity, which requires an increase in the energy value and quantity of trace elements of proteins and vitamin composition in the diet. Analysis of the nutritional components of students of the Faculty of Physical Education revealed a number of problems in the nutrition of students. We set a goal to evaluate the nutrition of students in the Faculty of Physical Education. Respondents' survey and survey methods were used. Calories and quality composition of diets were calculated by reference tables. Analyzing the diets of the students of the Faculty of Physical Education, it was found that in their diets insufficient amount of foods with fiber, insufficient amount of low-fat meat, which slows muscle growth and reduces functionality. Insufficient consumption of vegetables and fruits does not satisfy the need for micro and macronutrients, vitamins Key Words: food rations, rational nutrition, energy value of foods, vitamins.

KEHALALAN MAKANAN CEPAT SAJI MENURUT FATWA MUI: STUDI ANALISIS TERHADAP RESTORAN CEPAT SAJI DI KOTA BOGOR

The results concluded that the criterias of fast food that is halal and which is haram in Islamic Shari'ah is determined by the presence or absence of unclean and unclean goods elements. MUI has arranged halal fast food products by establishing the System and Procedures for Stipulation of Fatwa Halal Products completely. LPPOM MUI has also set up MUI Halal Certification procedures in detail for fast-food restaurant products. National fast food restaurants in Bogor City have been certified halal MUI and have implemented Halal Assurance System (SJH). This is evidenced by the establishment of halal policy by Top Management; appointment of Halal Management Team; making HAS manual; implementation of Halal Assurance System training; preparation of HAS related procedures; internal audit implementation; and management review. The local fast food restaurants are generally not certified halal MUI, so it cannot be ascertained halal. Because to ensure it must go through an audit process that requires fast-food restaurant companies to register halal certification first. Therefore, the authors suggest that the government immediately implement the mandate of Halal Product Guarantee Act (JPH) by making the government regulation as derivative rule and complementing the working tool of the Halal Product Guarantee Organizer (BPJPH). In addition, fast-food restaurant entrepreneurs who have not been certified halal to immediately apply halal certification, in order to protect the interests of consumers of food products containing elements of illicit goods or impure. The people, especially the Muslims, are encouraged to consume halal certified halal food products, and be wary of processed food products that have not been certified halal, especially products that have a critical point on raw materials, additives, and auxiliary materials as well as on the production process.

Characteristics of Managers, Cost Efficiency, Knowledge Creation, Knowledge Transfer and Standardization Work Against Security SME Business In Business Competition

This study aimed to investigate the characteristics of Managers, Cost Efficiency, Knowledge Creation, Knowledge Transfer and Standardization simultaneously work against the resistance of SME Business. For that examined how much correlation four factors of independent variables on SME Business Resilience. The purpose of this study is to examine the correlations between variables as well as the effectiveness of the characteristic Manager, Cost Efficiency, Knowledge Creation, Knowledge Transfer and Standardization simultaneously work on in practice. Sampling in this study conducted by purposive sampling, respondents were small and medium pengusahsa amounted to 50 people. Respondent is the owner or co-owner of SMEs in the Greater Jakarta neighborhood with the following criteria; doing business that occupied for 5 years or more, led UKMnya at least three years or more and sell products of daily needs of the garment, fast food products, groceries and SME businesses fruits. The study duration is 6 months. The methodology used technique is the use of SPSS and research testing was conducted over 6 months. The conclusion of this study demographically; the majority are SMEs respondents aged 20-45 years, the majority have high school education and equal level. Results from this study is that the characteristics of Managers, Cost Efficiency and Standardization Work positively correlated to the SME Business Resilience, while Knowledge Creation, Knowledge Transfer and simultaneously Labor Standards had no effect on the SME business resilience. Suggestions that the increased training for upgrading SMEs to enhance the competitiveness of SMEs.