Takeaway Food Research Articles

Phthalate exposure and DNA oxidative damage in young people of takeaway food lovers.

Numerous studies have demonstrated the ubiquitous of phthalates in materials of food and food packaging, and the effects of regular eating takeaway food for a long time on human health and phthalate exposure levels were not fully investigated. A total of 288 college students who love eating takeaway food were recruited to explore phthalate exposure and oxidative stress, by measuring metabolites of traditional or alternative phthalates and 8-hydroxydeoxyguanosine (8-OHdG, a biomarker of DNA oxidative damage) in their urine samples. Both traditional and alternative phthalates were highly detected. Based on weekly frequency of takeaway eating collecting from questionnaire, the students were divided into four groups including level 1 (L1, < 3 times), level 2 (L2, 3-7 times), level 3 (L3, 8-12 times) and level 4 (L4, > 12 times). The total concentrations of all phthalate metabolites were 42.5-893ng/mL in all students, which were significantly different among four groups, with the lowest level in L1 (p < 0.05). Checking with the generalized linear model (L1 as the reference), the concentrations of most phthalate metabolites increased 12.0-144% in L2 and L3 compared with those in L1. For each group increase, the concentrations of total metabolites, and metabolites of high and low molecular weight phthalates will increase by 0.156%, 0.128%, and 0.142%, respectively. Besides, levels of 8-OHdG (0.639-33.7ng/mL) were positively correlated with phthalate daily exposure doses. The each increase of a percentage unit of daily exposure of phthalates, the concentrations of 8-OHdG will increase by 0.258-0.405%. However, levels of 8-OHdG were not significantly different among the four groups. The alternative phthalates have already entered the body of Chinese young people. Our results indicated the regular consumption of takeaway food (e.g., more than three times per week) may increase the chance of exposure to certain phthalates, and may not significantly increase the levels of DNA oxidative damage, unless exposed to other pollutants such as phthalates.

COVID-19 and the National Lockdown: How Food Choice and Dietary Habits Changed for Families in the United Kingdom.

COVID-19 changed the way families in the UK live, with as yet uncertain impacts to food choice and dietary habits. This study sought to explore food-related experiences and changes to behavior of families with children, during the pandemic. Semi-structured one-to-one interviews with parents (n = 20) and, separately, their children (n = 22; aged 8–10 years) were conducted. An inductive thematic approach was adopted for the data analysis, and four main themes emerged: commensality; elevated place of food in the home; snacking; and food shopping. Study findings highlighted several changes: some related to increased snacking and more takeaway food; others were more favorable, including spending more time together, increased home cooking, more efficient shopping practices and reduced food waste. Overall, an elevation of the place of food within the home was apparent, alongside enhanced food literacy, and some evidence of the relocalisation of food. This study contributes to the international literature on the impact of COVID-19 and national lockdowns on family lifestyle behaviors, specifically food choice and dietary habits; further research into the longer-term effects of COVID-19 on family food practices is required.

Increasing rates of convenience food packaging use at HEIs: a case study of the Neelsie student centre, Stellenbosch University

ABSTRACT Food packaging waste from Higher Education Institutions (HEIs) is a significant management concern. Waste minimisation is critical to reduce the pressures on already stretched municipal infrastructure. This is set against a backdrop of increasing student numbers at HEIs globally, resulting in substantial waste generation. Despite this, little is known about the quantities of packaging waste generated on HEI campuses worldwide. This article presents a local case study of the levels of on-site, take-away packaging waste destined for landfill from Stellenbosch University (SU), South Africa. Packaging waste from the Langenhoven Student Centre (known locally as the Neelsie), SU, was quantified and classified in terms of disposal options. The article reports that the vast majority of the 200,000+ beverage cups, 115,000 drinking straws and approximately 200,000 take-away food receptacles sold annually by vendors on campus are plastic packaging. The article explores how the limited disposal options for these items, due to the recyclability/compostability of packaging types and high degree of contamination, leads to this waste being sent to landfill.

Analysis of Microplastics in Takeaway Food Containers in China Using FPA-FTIR Whole Filter Analysis.

With the rapid development and popularization of the internet and smartphone industry for ordering and delivery, the consumption of takeaway food is increasing globally, especially in China. However, there is little information about microplastics in takeaway food containers, so their potential risks to human health remain unknown. This study explored the possibility of using focal plane array (FPA)-based micro-FT-IR imaging to detect microplastics released from food containers and evaluated their contents using an automated database matching analysis method. We investigated microplastics in seven types of food containers widely used in China. The most common plastic types observed were polyamide (PA), polyurethane (PU) and polystyrene (PS), which were found to comprise 22.8%, 18.2%, and 8.5% (number of particles) of all microplastics, respectively. Microplastics were found in all seven types of food containers, and the content excluding cellulose was 29–552 items/container. Our research shows that microplastics in takeaway food containers might originate from atmospheric sediment or flakes from the inside surface of the container. According to the content of microplastics in takeaway food containers, people who order takeaway food 5–10 times a month might consume 145–5520 microplastic pieces from food containers.

Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students

ObjectiveThis study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Methods: Data were collected with 1919 Brazilian university students using the Brazilian Cooking Skills Questionnaire (BCSQ) and questions about gender, living arrangement, knowing how to cook and location of meal consumption. Bayesian multilevel ordinal regression models were used to estimate the probabilities of meal preparation and local location of its consumption by Brazilian university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Results: Most of participants showed reported a high level of cooking skills (70.7%). Also, they reported a decrease in ordering delivery of take-away food and eating fast-food, while increasing homemade meals with fresh ingredients, ultra-processed food or both during the pandemic compared to the period before the quarantine. Lastly, they increased their cooking frequency during the pandemic, regardless of their cooking skills level. However, the group with high cooking skills had a greater increase in the use of fresh ingredients. Conclusions: The study showed that the pandemic was an opportunity for university students to increase their cooking skills and frequency of cooking at home with a variety of foods. Particular attention should be given to those with low cooking skills and that use ultra-processed foods, promoting interventions to disseminate information and with behavior change components to teach about healthy cooking to increase cooking knowledge and skills, focusing on preparation of fresh ingredients.

Exploring young child feeding practices &amp; perceptions in Tower Hamlets, with a focus on sugar

Introduction: The aim of this qualitative research was to gain a greater understanding of the factors that influence young child feeding perceptions and practices in families with children under the age of five years old in London Borough of Tower Hamlets, in the context of rising childhood obesity levels in England.&#x0D; Methodology: The target group were mothers with children under five, mother in laws, service providers and carers. The participants were selected using purposeful, convenience and snowball sampling methods. Data were collected from 21 key informant interviews, 2 direct observations of health promotion sessions and 18 focus groups. The focus group discussions included 119 participants: 95 women who were mothers, 3 mother in laws and 21 service providers. A thematic analysis was used to identify four themes: knowledge not leading to changes, communication challenges, barriers to improving family healthy eating practices, and the lack of public health nutrition services.&#x0D; Findings: Knowledge had not led to behaviour change: Participants demonstrated high levels of knowledge on what constitutes healthy eating such as increasing the amount of fruit and vegetables their children eat while reducing sugar, salt and fat intake. Information was sought mainly from the internet, friends and family, but participants would prefer a one-to-one session with a health worker.&#x0D; Communication challenges: Misleading messages negatively affected food choices. Participants raised the problem of mixed messages regarding what was a healthy snack, as many food labels targeting young children carry misleading health claims such as “two of your five a day” or “organic,” despite having extremely high levels of sugar. &#x0D; Barriers to improving family healthy eating practices: The challenges experienced when trying to improve their children’s eating habits included the cost of healthy food options, the lack of time to buy and prepare healthy options, unhealthy treats given by family and friends, and the unhealthy takeaway food environment.&#x0D; Lack of public health nutrition services and support: There was a lack of clarity regarding who mothers and service providers should refer to regarding nutrition problems such as fussy eating, portion sizes, and diet diversity. Half of the early years’ service providers that were interviewed had no training on healthy eating guidelines, although training had been planned. Parents did not think the sugar tax would have a significant impact on the consumption of sugar or on childhood obesity levels.

Who is Tackling the Pandemic of Waste?

The coronavirus pandemic has generated a surge in plastic pollution, counteracting years of efforts to tackle the issue of single-use plastics. From PPE (personal protective equipment) to hand sanitiser bottles, visors, gloves and takeaway food boxes, humanity has been using plastic throughout the pandemic. However, designers, scientists and recycling businesses have been working hard to find better ways of managing this waste and turning it into something useful such as pyrolysis oil, school equipment, road building materials or plastic pellets that can be used once again to manufacture new products. The article looks at some of the processes and products these firms have developed.

THE CHANGES OF TAX LAWS AND THEIR ESTIMATION

The topic of the article is very important and significant, because taxes are one of the main subjects in economic relation. Generally taxes can regulate the direction of Georgian economic and promote its rapid development. The innovation which realizes in taxes are mainly loyal and easing. Most of them are closely connected with covid-19 pandemic, while others are the result of Association Agreement of European Union. One of the most remarkable issues in the article is to collect and realize the information about taxpayers and after that plan to revise them. According to this method, the taxpayers have chance to save human resources and their efforts to concentrate on development and progress. All these affect the revenue of budget and economic of Georgia. The article provides people overview the changes in income taxsuch additional support for employees on short-time because of the economic consequences of the Covid-19 pandemic. In Georgia, there was some privilege for people who have salary less than 1500 Gel. On the other side, in Greece, government funding of the employers contributions, for enterprises which operate in tourist accommodation sector, under the condition that they have a 70% reduction of their earnings. There are very loyal issues about profit tax. For example, corporations which contribute money STOPCOV funds are absolutely free of taxation, this regulation helps government to deal effectively with covid-19 pandemic, on the other side firms are given opportunity to take part in social activity. There are lots of changes connected with value added tax. First of all the taxpayers give possibility to return VAT from budget without much unpleasant procedure. According to this rule, one milliard gel was comeback from budget during 2020 year. It is very essential to admit negative effects of this regulation, particularly “fake firms” give chance to return as much money from budget as possible. All these influenced negatively on finance of budget and economic. It is remarkable to admit about encouraging decision of VAT. In Georgia, health and educational sectorandall services connected with them are absolutely free of VAT. All these aren’t connected with Covid-19 pandemic but they are considerable decision which provide development and progress of this field. In foreign countries medical services, take-away food and drinks, tourism, hospitality sector, restaurants and cafeterias and self-employed workers use decreased tax rate during the pandemic. In Ireland reduced rate of VAT for tourism sector from 13.5% to 9%, in Germany for restaurants VAT was reduced from 19% to 16%, in Hungarian there was privilege for ,,take-away” food and drink. In conclusion, the article gives us very essential information about changes and discouraging regulation of taxes. All there are important while according to these innovation state must provide its fiscal and regulator reason. It’s very difficult to make right decision in tax lows, firstly, it does not decrease the revenue of budget, and secondly, it must be loyal towards taxpayers. So, people, who make decision in tax laws should consider particular reason of Georgia.

Health risk assessment of dietary exposure to phthalates from plastic-coated paper among university students

Plastic-coated paper (PCP) is commonly used as a takeaway food container in Thailand. This study aimed to investigate the phthalate content in PCP and to evaluate the health risk of dietary exposure to phthalates. Determination of phthalates, namely, of benzyl butyl phthalate (BBP), dibutyl phthalate (DBP), and di(2-ethylhexyl) phthalate (DEHP), was carried out using a simple total immersion test followed by gas chromatography-mass spectrometry (GC-MS). Consumption data of 430 students in a university were collected by a questionnaire for health risk assessment. The results showed that DEHP was the most abundant compound detected in the PCP samples, followed by DBP and BBP, respectively. The hazard indexes (<1) showed that the health risk to all subjects was acceptable, but monitoring of phthalates in PCP on market shelves should be performed regularly to protect consumers’ health.

Takeaway food consumers (in Liverpool) are receptive to the idea of reformulated healthier versions of takeaway foods

Takeaway food consumers (in Liverpool) are receptive to the idea of reformulated healthier versions of takeaway foods

Longitudinal association between takeaway food environment and secondary school adolescents BMI and body fat percentage

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Predictors of takeaway food consumption in an adult population in Liverpool

Predictors of takeaway food consumption in an adult population in Liverpool

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.

Mapping the environmental impacts and policy effectiveness of takeaway food industry in China

The takeaway food industry, involving more than 0.4 billion consumers in China, has brought mass of packaging waste and salient environmental burden. Here we mapped the distribution of takeaway food industry across China including the industry scale, diet structure and order time based on the analysis of more than 35 million takeaway food orders. The real use situation of various packaging materials in the takeaway food industry market has been clarified. The life cycle assessment of “a piece of takeaway food delivery order” has been carried out in different regions. Results show that in addition to plastic waste generation, takeaway food industry causes more types of environmental impacts. In terms of the national resource consumption, greenhouse gases emission, water pollution and health damage risk, the top 5 ranked provinces in each accounted for 44%, 48%, 43% and 49%, respectively. Under the latest Chinese plastic pollution control policy, the industry needs to reduce 1.12 million tons of non-degradable plastic packaging by the end of 2025, and 65% of the pressure is clustered in the metropolis and provincial capitals. However, without targeted and regionally differentiated plastic pollution control policies, the environmental impact control of takeaway food industry is still ineffective. It is urgent to explore the control measures applicable to different regions. Overall, packaging reduction is more effective than material substitution.

Nutritional Content of Street Food and Takeaway Food Purchased in Urban Bosnia and Herzegovina.

Street food (SF) and takeaway food (TAF) are important sources of out-of-home meals in urban Bosnia and Herzegovina, where diet-related non-communicable diseases are growing rapidly. This study aimed to characterise SF and TAF purchased in urban areas of Bosnia and Herzegovina, regarding customers’ characteristics and the nutritional composition of the foods and beverages. A cross-sectional study was conducted in Sarajevo and Banja Luka in 2017. SF (n = 194) and TAF vending sites (n = 154) were selected through random and systematic sampling. Data on the food items purchased and customers’ characteristics were collected by direct observation. Nutritional composition was estimated using data from chemical analyses of the foods most commonly available. Two-thirds of the customers observed (n = 755) were aged ≥35 years, half were women and 27.7% were overweight/obese. A total of 929 food items were purchased. The most commonly bought SFs were confectionery (30.5%), water (27.9%) and soft drinks/juices (22.2%). TAF customers purchased mostly savoury pastries (39.8%), breads (27.1%) and main dishes (21.4%). Almost half of customers purchased industrial food (i.e., pre-packaged foods and beverages produced by the food industry). The purchases presented median contents of 18.7 g of fat (39.6% saturated, 32.3% monounsaturated, 22.1% polyunsaturated, 1.5% trans), 838 mg of sodium and 285 mg of potassium. Saturated-fat contribution was higher in SF purchases (60.4% vs. 30.2%, p < 0.001), whereas TAF purchases presented higher trans-fat proportion (1.8% vs. 0.6%, p < 0.001), sodium (1241 vs. 89 mg, p < 0.001) and sodium-potassium ratio (6.1 vs. 0.6, p < 0.001). Generally, SF and TAF bought in Sarajevo and Banja Luka were rich in saturated and trans fatty-acids and sodium, and poor in potassium. Nutrition policies promoting use of healthier fats and salt reduction in SF and TAF may contribute to the prevention of diet-related diseases in these settings.

Nutritional psychiatry: implications for public health

Abstract With depressive disorders the leading source of disability globally, the identification of new targets for prevention and management is imperative. The 20th century has seen major shifts in dietary intakes globally, with a marked increase in the consumption of sugars, snack foods, take-away foods and high-energy foods. At the same time, the consumption of nutrient-dense foods, such as high-nutrient vegetables and raw fruits, is diminishing. Poor diet is now recognized as the leading risk factor for illness and early mortality globally. However, there is now overwhelming body of evidence to tell us that unhealthy diet is also a key risk factor for psychiatric illnesses, including depression, anxiety and dementia. Current evidence highlights major developments in understanding the mechanistic pathways linking diet to neurodevelopmental and neurodegenerative outcomes. New research activities are underway in this field, however there is already a strong evidence for diet as a key strategy for improving mental and brain health. There is a need to address all the recent advances in the public health and policy imperatives and for translating the evidence into improvements to individual and population health.

How is Clinical Trial Reimbursement Money Spent? South African Trial Participants\u2019 Reported Reimbursement Spending Patterns and Perceptions of Appropriate Reimbursement Amounts

Reimbursement of participants in clinical trials is extensively debated. Guidance recommends that compensation should reflect time, inconvenience and reimbursement of expenses. This study describes how participants spend their reimbursement and perceptions of appropriate reimbursement amounts. This was a sub-study of the evidence for contraceptive options and HIV outcomes (ECHO) trial. Participants were from two sites in KwaZulu-Natal, South Africa. A mixed methods approach was used. 500 participants completed a questionnaire, and 32 participated in one of four focus group discussions (FGD). The majority (81%) used reimbursement for transport to the research site, followed by toiletry purchases (64%). Many described how reimbursement supplemented income, used to cover basic living costs. Some used money to buy luxury items and takeaway foods. The ideal reimbursement amount per visit ranged: ZAR150-ZAR340 (US$10–24). Reimbursement spending and perceptions are in line with local guidance. Reimbursement should consider risk minimization together with ensuring informed, voluntary decision making.

Is There an Association between Health Risk Behaviours and Academic Achievement among University Students?

University students have high rates of health risk behaviours, and these may be predictive of academic success. This cross-sectional study aimed to determine the association between individual and multiple health risk behaviours and academic achievement in a sample of Australian university students. Data from the University of Newcastle Student Healthy Lifestyle Survey 2019 were used. Health risk behaviours (diet, physical activity, sitting time, sleep, alcohol consumption, smoking) were assessed, and total number of risk factors calculated. Academic achievement was assessed using self-reported grade point average (GPA). The association between health risk behaviours and GPA was explored using linear regression, adjusted for socio-demographic and student characteristics. The sample included 1543 students (mean age 25.0 ± 7.9 years, 70.6% female). Lower GPA was associated with not meeting fruit consumption recommendations (β = −0.203), consuming >1 cup of soft drink/week (β = −0.307), having takeaway foods ≥1 time/week (β = −0.130), not consuming breakfast daily (β = −0.261), not meeting sleep recommendations (β = −0.163), exceeding single occasion alcohol consumption risk (β = −0.277), smoking (β = −0.393), and having a higher number of risk factors (β = −0.105). This study identified modest associations between GPA and health risk behaviours, suggesting that further research is warranted into whether strategies to improve university students’ health could modestly improve their academic achievement.

New Circular Challenges in the Development of Take-Away Food Packaging in the COVID-19 Period

The COVID-19 pandemic has set new challenges for the HoReCa industry. Lockdowns have coincided with and strongly impacted the industrial transformation processes that have been taking place for a decade. Among the most important HoReCa transition processes are those related to the rapid growth of the delivery-food market and ordering meals via internet platforms. The new delivery-food market requires not only the development of specific distribution channels, but also the introduction of appropriate, very specific food packaging. Food packaging and its functionality are defined by the administrative requirements and standards applicable to materials that have contact with food and principally through the prism of the ecological disaster caused by enormous amounts of plastic waste, mainly attributed to the food packaging. To meet environmental and administrative requirements, new technologies to produce food packaging materials are emerging, ensuring product functionality, low environmental impact, biodegradability, and potential for composting of the final product. However, predominantly, the obtained product should keep the nutritional value of food and protect it against changes in color or shape. Current social transformation has a significant impact on the food packaging sector, on one hand creating a new lifestyle for society all over the world, and on the other, a growing awareness of the negative impact of humans on the environment and increasing responsibility for the planet. The COVID-19 pandemic has highlighted the need to develop a circular economy based on the paradigm of shortening distribution channels, using local raw materials, limiting the consumption of raw materials, energy, water, and above all, minimizing waste production throughout the life cycle of products, all of which are in line with the idea of low-carbon development.

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic.

In many parts of the world, restaurants have been forced to close in unprecedented numbers during the various Covid-19 pandemic lockdowns that have paralyzed the hospitality industry globally. This highly-challenging operating environment has led to a rapid expansion in the number of high-end restaurants offering take-away food, or home-delivery meal kits, simply in order to survive. While the market for the home delivery of food was already expanding rapidly prior to the emergence of the Covid pandemic, the explosive recent growth seen in this sector has thrown up some intriguing issues and challenges. For instance, concerns have been raised over where many of the meals that are being delivered are being prepared, given the rise of so-called “dark kitchens.” Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those diners who may be eating and drinking in the comfort of their own homes represents an intriguing challenge for the emerging field of gastrophysics research; one that the chefs, restaurateurs, restaurant groups, and even the food delivery companies concerned are only just beginning to get to grips with. By analyzing a number of the high-end fine-dining home food delivery options that have been offered (in the UK and in the US) in this narrative review, we highlight a number of promising directions for those wanting to optimize the at-home multisensory dining experience, wherever in the world they might be.