Type Of Food Service Research Articles

Assessment of Students Nutritional Consumer Preferences and Behavior

BACKGROUND: Malnutrition is an important risk factor for the development of many diseases. Medical examinations reveal that 80–85% of students have health disorders. The incidence of sickness among students has increased by 35% over the past 10 years, which is due to the malnutrition of students of higher educational institutions. AIM: The objective of the study was to study the peculiarities and socio-organizational aspects of students’ nutritional consumer preferences. MATERIALS AND RESEARCH METHODS: The assessment of the characteristics of students’ eating behavior was carried out on the base of the questionnaire survey data among students (n = 333) at the age of 18–24 years. Data were presented as arithmetic mean and standard deviation (M ± SD). The distribution normality was determined by the Kolmogorov – Smirnov test. The Mann – Whitney test was used to compare the groups (p < 0.05). RESULTS: About 77% of students save money on food. Only about 22% of students receive the desired food, 64% of men have to save money on food, while the share of women was 78%. 67% of the surveyed group regularly and at least 1–2 times a week visit catering establishments. Assessed by type of food service, 24% of students gave their marks to a fast-food establishment, while only 12% of students gave marks to a traditional canteen. Men consume fast food per day 1.6 times more than women. The relationship between material well-being and nutritional quality was analyzed (r = 0.72). Evaluation of nutritional status showed that 25% of girls and 17% of boys were underweight, overweight and obesity – in 10 and 18% respectively. CONCLUSIONS: More than 50% of the participants do not have an idea of a rational and balanced diet; do not have the skills of preliminary planning and organization of meals. Therefore, we propose to improve the organizational and economic mechanisms of the public catering system of universities to solve the problem of nutrition improving in students.

Self-Service Restaurants in SARS-CoV-2 Pandemic

During the SARS-CoV-2 pandemic, the self-service restaurant sector, as well as other types of food services, are facing an unprecedented crisis needing to adapt their service to avoid closing their doors. With varied and quick meals, the self-service buffet is one of the most important types of outside services. However, the type of service where the clients follow a line on the buffet and serve their meals has impaired traditional restaurant operation during the SARS-CoV-2 pandemic and, perhaps, after it. In this sense, this study presents an overview of the self-service buffet restaurant operational system in the context of the SARS-CoV-2 pandemic.

Unsustainable plastic consumption associated with online food delivery services in the new normal

The restaurant industry is one of the hardest hit sectors of the COVID-19 pandemic. The prolonged closures and declining patrons brought about by community lockdowns have imposed financial struggles to numerous restaurants and food establishments. As people were forced to remain indoors in order to curb the spread of the virus, demand for online food delivery service has surged. The growing demand for this type of food service is predicted to significantly alter the consumption pattern of restaurant patrons, which may accelerate the consumption of single-use plastics. In this paper, sustainability challenges relating to plastic consumption associated with online food delivery services are presented together with recommendations on how to address them. From the proposed actions to be implemented, it appears that the online food delivery service providers are in a central position to implement potentially high-impact actions within a relatively shorter time horizon compared with different stakeholders, such as the consumers, restaurants, and governments. Thus, encouraging greater accountability and initiatives from online food delivery service providers will be crucial in the drive for cleaner and responsible consumption of plastics derived from food deliveries.

Ambiente alimentar em um campus universitário: desenvolvimento e análise de instrumento para avaliação de estabelecimentos comerciais

Introdução: O ambiente alimentar do consumidor apresenta características que podem interferir nas escolhas alimentares, favorecendo ou limitando a promoção da alimentação saudável. Para identificar essas características, são necessários instrumentos específicos, apropriados e testados. Objetivo: Avaliar a reprodutibilidade do Questionário para Avaliação do Ambiente Alimentar em Estabelecimentos que Comercializam Refeições e Lanches Prontos para Consumo (QAA), desenvolvido com o intuito de identificar as barreiras e os facilitadores para escolhas alimentares saudáveis em campus universitário. Métodos: O QAA contém 86 questões divididas em descrição do serviço, disponibilidade de itens e barreiras e facilitadores para a alimentação saudável. A reprodutibilidade foi avaliada usando coeficiente kappa, p<0,05. Estimou-se escore baseado no QAA, com pontuação máxima de 36 pontos. A consistência interna do instrumento final foi verificada por meio do alfa de Cronbach, adotando α= 0,70 como o mínimo aceitável. Resultados: A reprodutibilidade foi elevada ou boa para 64% das questões, com média do kappa=0,72. A média do escore do QAA foi de 15,4 (DP=4,4), destacando-se que os restaurantes (escore médio=18,8) apresentaram pontuações mais elevadas quando comparados aos outros tipos de estabelecimentos (p-valor<0,01). Observou-se que 67% dos restaurantes e 13% dos quiosques/trailer estavam no tercil 3 do escore do QAA. Conclusão: O questionário foi considerado adequado para avaliar ambiente alimentar de serviços de alimentação comerciais, com capacidade de discriminação para inferir sobre o potencial para a promoção da alimentação saudável.

Influence of educational actions on transitioning of food safety culture in a food service context: Part 2 - Effectiveness of educational actions in a longitudinal study

Recently, the food safety culture (FS-culture) gained attention as a critical factor for reducing foodborne diseases. This study investigated the effectiveness of educational actions in the transition of FS-culture in a longitudinal study using action research in an army food service, which was selected as a case. We hypothesised that the FS-culture assessment might be a good starting point to develop educational actions. First, we identified the educational needs of food handlers and managers based on a FS-culture assessment, followed by the implementation of educational actions using three formats (tutored, planned, and with the managers). A previously developed mixed-method approach was used for the collection of qualitative and quantitative data, data triangulation, and an interpretation grid that was used for categorisation into reactive, active, or proactive FS-culture. The triangulated data showed that the prevailing FS-culture changed from reactive to more proactive during the longitudinal study. The educational actions changed attitudes, practices, personal relationships, and the work environment. The educational actions were effective in influencing the prevailing FS-culture and confirmed the research hypothesis. Furthermore, the mixed-method approach with the interpretation grid was useful in assessing the transition in the prevailing FS-culture. Further research may test the usefulness of other types of food services in other countries. We also recommend converting the scientific methods for FS-culture assessment into methods suitable for the use by food safety managers in food services.

Desperdício de Alimentos no Refeitório de um Hospital Privado no Sul do Brasil

Introdução: O desperdício de alimentos pode ocorrer em toda a cadeia produtiva, abrangendo desde a produção até o consumidor final. Em serviços de alimentação incluem-se as perdas durante o preparo e conservação dos alimentos e também as que ocorrem com a comida pronta que não é consumida na sua totalidade. Objetivo: O objetivo desta pesquisa foi identificar os motivos que contribuem para o desperdício de alimentos no refeitório de um hospital. Materiais e Métodos: Trata-se de uma pesquisa observacional transversal, desenvolvida na unidade de alimentação e nutrição de um hospital privado da cidade de Porto Alegre, estado do Rio Grande do Sul. O instrumento para a coleta de dados foi a aplicação de um questionário on-line adaptado da pesquisa de opinião aplicada rotineiramente no local. Os participantes deste estudo foram os funcionários que realizam refeições no refeitório da instituição. Resultados: O estudo mostrou que 21,6% dos colaboradores afirmaram deixar restos de comida no prato após o almoço. Os principais motivos para este desperdício foram relacionados ao modo de preparo dos alimentos, incluindo o tempero, temperatura das preparações no bufê, fluxo do refeitório, onde só é possível se servir uma vez e conscientização dos comensais. Conclusão: Os motivos relatados pelos comensais para o desperdício de alimentos no refeitório são semelhantes aos de outros estudos, mostrando que os problemas se repetem em diferentes tipos de serviços de alimentação. A realização de campanhas institucionais e a apresentação mensal de indicadores aos comensais auxiliam na busca pela redução da taxa de resto-ingestão.

Dietary Catering in Management of Obese Patient with Diabetes

Dietary catering is a novel type of food service in which a patient is provided every day with meals prepared strictly according to dietary plan with calculated amount of energy and macronutrients. This type of dietary care is similar to health care centers with much lower cost, as it does not require any additional assisted care for the patients except dietary plan and food preparation. Every day delivery guarantees high quality of meals. This service seems to be convenient tool in management of obese and ill patients, however information on effectiveness of this service on health and weight of the patients is lacking. Effect of dietary catering on weight loss and blood glucose was tested on an elderly patient who had difficulties with preparation of meals according to nutritionist recommendations. Patient was a 71 year old male with diabetes (type 2) diagnosed 7 year earlier and treated with Novo Rapid insulin and metfotmin. At the start point of treatment patient had a BMI of 27 kg/m 2 and waist circumference of 105.7 cm, blood glucose level was 170 mg/dl and HBA 1C was 8.9%. 1500 kcal diet with 5 izocaloric meals containing 42 g of carbohydrates each was applied for 8 weeks using diet catering regime. At the end point of treatment weight loss of 4.7 kg was observed with waist circumference of 100.5 cm and blood glucose level decreased by 50 mg/dl with HBA1C decrease of 1.2%. Both weight and HBA 1C levels were the lowest values noted in 5 years for this

Condições higiênicas e boas práticas de manipulação em serviços de alimentação da cidade de Itaqui-RS

The aim of this study was evaluate hygienic conditions of different food services. It was applied a good practice checklist at 24 places from Itaqui-RS: ten restaurants, seven snack bars, five bakeries and two hotels. The average of conformities was 38.23%. When they were analyzed by type of food service, the values adequacy were 46.06% at commercial restaurants, 38.95% at snack bars, 35.35% at bakeries and 32.56% at hotels. By categories, the major nonconformities were observed in items related to documentation and record (7.73%) and responsibilities (1.66%). The category with the highest percentage was integrated control of pests and vectors (63.23%). It was suggested more control in food production, with education and supervision activities, to expose consumers to lower risks of contamination.

Sushi Robot: Robotic Technology that Supports Food Culture – Suzumo Machinery Co., Ltd. –

The sushi robot (Fig. 1) developed in 1981 by Suzumo Machinery Co., Ltd., headquartered in Tokyo and founded in 1961, is the world’s first robot to form sushi rice balls (shari-tama). Hand-rolled sushi, a traditional Japanese dish invented during the Edo period (1603–1867), was originally expensive and served only on special occasions made by sushi chefs who had undergone long years of training. The sushi robot broke the convention of requiring experienced sushi chefs by automating sushi making and enabling those who were comparatively unskilled to make sushi. It cut labor costs,1 which were higher than those for other types of food services, and helped make sushi more accessible to the general public. Sushi robots are now widely used, e.g., in supermarkets and conveyor-belt sushi restaurants, making it possible for anyone to serve sushi economically.

The Effect of Philadelphia and Pennsylvania Clean Indoor Air Act on Food Services and Drinking Places Sales and Numbers, 1998-2011

IntroductionPhiladelphia enacted its Clean Indoor Air Act (CIAA) nearly 2 years before the statewide CIAA. In this study, we assessed the economic impact of CIAAs on 4 types of food services and drinking places and addressed the predominant limitation of previous pre–post ban studies, namely the lack of control for confounders and changes in secular trends over time.MethodsWe analyzed data from Pennsylvania Department of Revenue Quarterly 1998–2011 taxable county-level revenue sales and number of food services and drinking places. Region-specific and type-specific adjusted sales and number of food services and drinking places accounted for consumer spending as a general economic indicator. Segmented regression analysis of interrupted time-series methodology assessed changes in trend and level.ResultsPennsylvania CIAA had no significant effect on adjusted sales or numbers except for an increase in sales in Philadelphia for limited-service eating places and in the surrounding 4 counties for special food services. Philadelphia CIAA was associated with an increase in adjusted numbers of full-service restaurants in Philadelphia and the rest of the state, special food services in Philadelphia, and drinking places in the rest of the state, and a decrease in the number of special food services in the surrounding counties. Philadelphia CIAA had no significant effect on adjusted sales except for an increase in special food services in the rest of the state.ConclusionOverall, CIAAs had no negative business-related impact and, for the most part, suggest a positive impact on restaurant sales and numbers. Our results provide further support for comprehensive CIAA ordinance for restaurants.

전북지역 학교급식소의 급식유형에 따른 친환경농산물 이용실태, 학교영양사의 인식 및 만족도 연구

This study was conducted to investigate the utilization, recognition, and satisfaction of environment-friendly agricultural products (EAPs) in school food services according to the type of foodservice in the Jeonbuk area. Among the 270 school food service providers evaluated, 56.3% of the schools were located in an urban area and 43.7% were in a rural area. About 80% of urban schools used the EAPs for school foodservice, and 89.8% in rural schools (p

A Policy-Based School Intervention to Prevent Overweight and Obesity

The prevalence and seriousness of childhood obesity has prompted calls for broad public health solutions that reach beyond clinic settings. Schools are ideal settings for population-based interventions to address obesity. The purpose of this work was to examine the effects of a multicomponent, School Nutrition Policy Initiative on the prevention of overweight (85.0th to 94.9th percentile) and obesity (> 95.0th percentile) among children in grades 4 through 6 over a 2-year period. Participants were 1349 students in grades 4 through 6 from 10 schools in a US city in the Mid-Atlantic region with > or = 50% of students eligible for free or reduced-price meals. Schools were matched on school size and type of food service and randomly assigned to intervention or control. Students were assessed at baseline and again after 2 years. The School Nutrition Policy Initiative included the following components: school self-assessment, nutrition education, nutrition policy, social marketing, and parent outreach. The incidences of overweight and obesity after 2 years were primary outcomes. The prevalence and remission of overweight and obesity, BMI z score, total energy and fat intake, fruit and vegetable consumption, body dissatisfaction, and hours of activity and inactivity were secondary outcomes. The intervention resulted in a 50% reduction in the incidence of overweight. Significantly fewer children in the intervention schools (7.5%) than in the control schools (14.9%) became overweight after 2 years. The prevalence of overweight was lower in the intervention schools. No differences were observed in the incidence or prevalence of obesity or in the remission of overweight or obesity at 2 years. A multicomponent school-based intervention can be effective in preventing the development of overweight among children in grades 4 through 6 in urban public schools with a high proportion of children eligible for free and reduced-priced school meals.

Changes in Type of Foodservice and Dining Room Environment Preferentially Benefit Institutionalized Seniors with Low Body Mass Indexes

Objective To compare energy intakes in seniors with cognitive impairment residing in long-term care and receiving meals by bulk (cafeteria style with waitress service) vs traditional tray delivery systems and determine subject characteristics that identify responsiveness to type of foodservice provided. Design and subjects/setting Usual energy intakes were compared in subjects residing in cognitive impairment units in either the old (tray delivery, n=23) or new (bulk delivery, n=26) nursing home at Baycrest, a teaching facility associated with University of Toronto Medical School. Intervention Changes to foodservice and physical environment (from institutional to more home-like environment). Main outcome measures Twenty-one consecutive day investigator-weighed energy and macronutrient intakes and behavioral function (London Psychogeriatric Rating Scale). Statistical analyses performed Analysis of variance determined mean differences in intake and regression analyses identified predictors of sensitivity to type of food delivery systems. Results Higher 24-hour total ( P<0.001) and dinner ( P<0.001) energy intakes in subjects receiving bulk compared to tray delivery were predominantly associated with greater carbohydrate intakes ( P<0.001). Higher energy, carbohydrate, and protein, but not fat intakes, with bulk delivery were more apparent in individuals with lower body mass indexes (BMIs) (food delivery by BMI interaction, all P values <0.05). Conclusions High-risk, cognitively impaired individuals with low BMI benefited the most from the changed foodservice and physical environment, whereas individuals with higher BMIs did not show substantive changes in intake. Bulk foodservice and a home-like dining environment optimize energy intake in individuals at high risk for malnutrition, particularly those with low BMIs and cognitive impairment.

Nutritional Status of Women Employees of Public Sector Electronics Industry Consuming Home and Canteen Food

Nutritional status of women employed in an electronic industry of both executive Ex-I (n-93) and non-executive Nex-II (n-360) was determined. The sample was drawn from a total of 200 Ex- I and 2135 Nex-II women working in all the 12 divisions. The study was conducted in two stages on women consuming canteen and home food. Nutritional status was assessed by anthropometric measurements, food intake and energy balance. The results indicated that mean body weight and BMI of canteen food consumers ranged from 56.3 ± 5.3 to 57.8 ± 11.9 and 22.9 ± 5.3 to 27.3 ± 6.8 respectively for Ex-I and Nex-II gps. Majority of canteen food consumers (CF) were found to be overweight and obese by BMI and body fat %. Criteria. Dietary intake of cereals and millets, milk and milk products, fats and oils, sugar and jaggery were found to be higher particularly in Nex –II CF group compared to the desirable dietary pattern (DDP). Positive energy balance of CF women in both the groups found to range from 189 ± 56 to 211 ± 20 kcal as energy expenditure was low due to their nature of work combined with the type of food service provided by the industry and other environmental factors. The results indicate that these women are at greater risk of malnutrition of excess energy

FOODSERVICE DESIGN: TRENDS, SPACE ALLOCATION, AND FACTORS THAT INFLUENCE KITCHEN SIZE

A number of factors including energy and labor costs have affected facility planning and space allocation in foodservice. Vast kitchens and unrestricted equipment usage may no longer be acceptable or feasible. The purpose of this study was to obtain a clearer understanding of current design schemes within this environment. In particular, to identify the amount of space that has recently been allocated to functional areas in kitchens in certain quantity food settings: to determine whether kitchen size and allocation were different by type of operation; and to identify current factors which most influence their size, and the methods used to achieve reduction. A mail questionnaire was developed and sent to members of the Foodservice Consultants Society International (FCSI) who were identified as foodservice consultants in the U.S. The respondents indicated that kitchens being built today were smaller than those that were built in the ‘60's and ‘70's but not the ‘80's. Moreover, the consultants expected that kitchens would continue to get smaller. In their most recent design projects, twice as much space (1.99:1) on average had been assigned to the dining area as to the kitchen area, but there were variations by type of foodservice. The most important factor when determining the size of a quantity food kitchen was the type of operation. The next most important factors were the number of meals per hour and the choice of menu items. This study is useful to foodservice operators in the preliminary stages of planning new facilities or remodeling existing sites.

Nutritional quality of meals served by selected foodservices.

A review of the nutritional quality of foods served by selected types of foodservices reveals the lack of information in this area. The foodservice industry is growing rapidly with new technological innovations and management practices. However, little effort has been made toward the nutrient quality of foods served by important foodservice operations. Foodservice operations are discussed from the institutional and commercial point of view. Under the institutional type, foodservices in nursing homes, hospitals, schools, colleges, and universities are discussed. Fast foodservices are primarily focused under commercial type of foodservices. Other discussions are based on nutrient contents of foods prepared in quantities. Lack of data pertaining to nutrient content of foods served by foodservice operations is evident.

Sweden's Nacka Hospital Food System Centralizes Preparation and Distribution

This report was presented before the 14th In ternational Hospital Congress, held in Stock holm in June 1965, by Allan Bjorkman, assistant professor at the University of Stockholm, and K. A. Delphin, at that time superintendent of Stockholm's Nacka Hospital and who now heads AB Kostekonomi, a food service consulting com pany. The institutional food service administrator, particularly one who operates his own central commissary, will find this article of timely inter est. This type of food service should take into consideration all major systems of holding and reconstituting frozen foods (freezing, freeze- drying), dehydrated and canned foods. This article's contentions are most impressive: the safe bacteriological state of the finished product, preparation by ordinary culinary methods and usual recipes, the palatability life of the stored products, the variety of items included, to name a few. The possibility of reconstituting frozen products without the thermal trauma often ex perienced appears to be the principal benefit in the Nacka System. -Cdr. Leslie E. Bond (U.S.N. Ret'd), School of Hotel Administration, Cornell University.