Menu Type Research Articles

The Comparison of Diet Menu Quality Based on Red Rice as a Staple Food Using Glycemic Response Variables

Glycemic Index have relevance in the regulation of blood glucose with different glycemic response variables that are useful for T2DM. This study aims to determine glycemic response variables, including Peak of Blood Glucose Level (PBGL), Time of Peak Blood Glucose (TPBG), Maximum Increase of Blood Glucose (MIBG), 2-hours of Postpandrial Blood Glucose (2hPPBG) and Incremental Area Under Glucose Curve (IAUC) of Indonesian local food with staple food dishes based on red rice by different preparation process and composition of menus recipes standard, energy and macronutrient, the total dietary fiber (TDF), glycemic index (GI) and glycemic load (GL). The subjects were 5 men and 5 women with type-2 diabetes mellitus (T2DM). They consumed six types of menus on separate occasions in random order after overnight fasting. There were differences in all glycemic response variables with reference food, except for the TPBG.

Comparison of Radial and Panel Menus in Virtual Reality

Although selection menus are widely used for interaction, their use on 3D virtual reality applications needs to be objectively assessed. The focus of this study is to evaluate a traditional panel and a radial menu in two distinct virtual environment placements (i.e. fixed on the wall and following the users' hands). Fifty-one participants used two different menus of the four possible combinations. To evaluate the menus' effectiveness and efficiency, we measured usability (System Usability Scale Questionnaire), user satisfaction (After-Scenario Questionnaire), time to finish the tasks (in seconds) and the number of unnecessary steps (errors) performed by the users. Overall results showed a clear preference for the traditional panel menu type and the fixed wall placement of the menu. We conclude that all menu types perform well, despite different user preferences, and that fixing the menu to the wall gives users a better overview of both the menu and the virtual environment, improving their ability to perceive their actions on the menu.

Análisis exploratorio del desperdicio de alimentos en plato en Comedores Escolares en España

La investigación se enmarca en una relación Universidad-Sociedad civil, que se articula en la Cátedra Bancos de Alimentos UPM-FESBAL, como un medio para establecer una colaboración estratégica a largo plazo, con el fin de “Trabajar con la gente”, para conseguir un consumo racional y solidario. Comprender mejor el proceso de generación de desperdicios en los comedores escolares representa una oportunidad clara para la aplicación de medidas frente al desperdicio alimentario, debido a que la infancia es el mejor momento para crear conciencia sobre la importancia de abordar este problema. El desperdicio en plato en comedores escolares es causado por la poca receptividad de los alumnos frente al menú, lo que se ve afectado por factores propios de cada comensal y por factores contextuales. La presente investigación tiene como objetivo aproximar la cantidad de desperdicio en plato en comedores escolares en España e identificar posibles factores condicionantes a nivel contextual, a partir del análisis de 118 comedores escolares en 14 comunidades autónomas. Los resultados muestran que, a nivel territorial, existen diferencias significativas entre los desperdicios en costa e interior. A nivel de centro educativo, sucede lo mismo entre los desperdicios medidos antes y después de actividades de sensibilización. Finalmente, los resultados muestran que el desperdicio por tipo de menú difiere según la región en la que se ubica el centro educativo, lo que da indicios de la relación entre la región y el grado de aceptación o preferencias por menús.

NUTRITION INFORMATION DISCLOSURE: WHICH BRAND SHOULD BE MORE NERVOUS? MCDONALD'S OR SUBWAY?

The purpose of this research was to examine simultaneously health halo and health horn effects across two fast food restaurant brands that have healthful or unhealthful images (i.e., McDonald's and Subway). Specifically, we investigated the moderating effects of nutrition information disclosure and dietary restraint on behavioral intention of four menus from the two brands. Two menus from the McDonald’s and two menus from the Subway, respectively, had been selected as stimuli, and each menu represented health halo confirmation (the Roast-Chicken sandwich) / disconfirmation (the Italian-Spicy sandwich), and health horn confirmation (the Big Mac burger) / disconfirmation (the McSpicy-Cajun burger), respectively. This study employed a mixed factorial design: 2 (nutrition information: present vs. absent) X 2 (dietary restraint: restrained eater vs. unrestrained eater) X 4 (menu type: a health halo or a health horn (for the Subway and the McDonald’s with objective healthfulness). The survey was conducted on October 11- 17, 2016, by a research company, Macromill EMBRAIN in Korea, which possessed more than 1 million panel members. Cell sizes were 149 and 146 for the between-subjects factor. Participants were randomly assigned to one of the nutrition information disclosure experimental conditions (either present or absent) and presented with all four menus. The results showed that the behavioral intentions of all three menus, except health horn disconfirmation menu, were decreased. In particular, the effect size of health halo disconfirmation menu (decrease in behavioral intention) was the greatest. There was no difference in the behavioral intention of four menus between the restrained eater and unrestrained eater. Thus, brands positioned as healthy should well manage the expectation levels of their customers. A brand positioned as healthy, such as the Subway, has to manage the health expectation of its customer not get too high, or the brand has to continuously strive to satisfy its client's expectations. A brand positioned as unhealthy (eg, McDonald’s) needs to actively develop low-calorie menus, healthy menus or similar side dishes. Although indulgent menus would account for the majority of the revenue, existence of healthy menus / side dishes would lessen the guilty feelings of the customers of the restaurant and the brand. This is the first study which identified both the health halo effect and the health horn effect on restaurant brand image. The results of this study confirm the need to provide nutrition information on dining out menus and would help consumers choose healthy menus.

Metode Decision Tree Algoritma C.45 Dalam Mengklasifikasi Data Penjualan Bisnis Gerai Makanan Cepat Saji

Advances in technology and information currently produces smart innovations in business, which can be called business intelligence. One that we can use is Data Mining technology in digging useful information from sales company data warehouse. The purpose of this research is to apply data mining decision decision tree algorithm C4.5 on fast food outlets business and expected to provide information in the form of sales information about food menu that most liked by customers and less popular (bestselling and less in demand). The methodology used in classifying the sales of this research uses the steps of Algorithm C.45, The process uses five steps in KDD (Knowledge Discovery in Databases), which perpetuates activities such as pre-processing, transformation, data mining, interpretation and evaluation. In addition to performing calculations manually, this research case is also tested using Rapidminer application. From the results of the experiment to find data from the sales data of fast food outlets using algorithm C4.5 results of entropy and the highest gain is 1.501991 on the Food Menu attributes on manual calculations. When using the Rapidminer application the results of the results tree as shown in Figure 3.2. Price (s) - Sold Out - Food Menu (Bento Rice = Less Selling, Chest = Laris) Weight (weight) each attribute: Price (0.738), Menu Type (0.067), Sold Number (0.156), Sales Status (0.040).

Towards Zero Waste: an Exploratory Study on Restaurant managers

Approximately one third of global food production is wasted along the food supply chain causing economic, environmental and social impacts. At EU level, restaurants occupy the second highest position in the classification of bodies responsible for food waste generation and a significant share of restaurant costs “goes” to waste. However, few studies have been carried out on the factors and managerial implications associated to this type of waste.By introducing the GME estimator, this paper focuses on data collected in 127 restaurants located in the regions of Lazio and Tuscany (Italy) with two specific aims. Firstly, to propose a theoretical framework for exploring factors that make restaurants waste food. Secondly, to comprehend whether food waste in restaurants is related to cooking and to clients.The results show that the attitude of restaurant managers as well as types of menus served and restaurant size play significant roles.

The Development of Web-based Graphical User Interface for Learning and Fitting Generalized Estimating Equation with Spline Smoothers

Statistical modeling (regression analyses) have been growing rapidly into various directions to accommodate various data conditions. For longitudinal or repeated measures data, one of the suitable models is GEE (Generalized Estimating Equation). In practice, to do complex modeling such as GEE, the use of statistical software is necessary and it is available on free open source software R. However, GEE modeling on R can only be access through command line interface (CLI), and most practical researchers very much rely on Graphical User Interface (GUI) based statistics software. To make access to GEE (both order 1 and 2) much easier, we developed, using Shiny toolkit, two types of web-based GUI, standard pull down menu type and e-module type (with narrative theories) that can be utilized for learning and fitting GEE. This paper discusses the features of the interfaces and illustrates the use of them.
 Keywords: longitudinal data, Generalized Estimating Equation (GEE), exponential families, statistical modeling, correlated response, nonparametric, natural splines, shiny toolkit

Polymodal Menus

This paper presents a model-based approach for designing Polymodal Menus, a new type of multimodal adaptive menu for small screen graphical user interfaces where item selection and adaptivity are responsive to more than one interaction modality: a menu item can be selected graphically, tactilely, vocally, gesturally, or any combination of them. The prediction window containing the most predicted menu items by assignment, equivalence, or redundancy is made equally adaptive. For this purpose, an adaptive menu model maintains the most predictable menu items according to various prediction methods. This model is exploited throughout various steps defined on a new Adaptivity Design Space based on a Perception-Decision-Action cycle com-ing from cognitive psychology. A user experiment compares four conditions of Polymodal Menus (graphical, vocal, gestural, and mixed) in terms of menu selection time, error rate, user subjective satisfaction and user preference, when item prediction has a low or high level of accuracy. Polymodal Menus offer alternative input/output modalities to select menu items in various contexts of use, especially when graphical modality is constrained.

PP-Menus: Localizing Pie Menus by Pressure

We present PP-Menus, a novel technique for enhancing the performance of pen-based interfaces. PP-Menus are pressure-based pie menus, which are implemented by using pen input pressure values to localize traditional pie menus. PP-Menus possess two states, i.e. stationary state and tracking state. A variation of pen input pressure can switch PP-Menus between the two states. A quantitative experiment shows that PP-Menus significantly outperformed tracking menus on task speed, and there was no significant difference between the two types of menus on accuracy.

Measuring capacity in massive production restaurants

A pesar que la identificación de la capacidad productiva es de vital importancia en los sistemas productivos y aunque existen estudios desarrollados en diversos sectores, tanto de producción como de servicio, es escasa la investigación referente a la identificación de la capacidad en restaurantes de fabricación masiva, que involucran producción y servicio al cliente, al mismo tiempo. En este artículo, se desarrolló una metodología para determinar la capacidad en estos restaurantes, asociada a un conjunto de menús denominados

의료기관의 외국인 대상 환자식 운영 현황 및 내실화 방안 분석

ABSTRACT The objectives of this study were to analyze the operational characteristics and to explore the substantiality plan of inpatient diets for foreigners in hospitals. Questionnaires were mail-delivered to 128 hospitals, and a total of 62 questionnaires were usable with a response rate of 48.4 percent. Statistical data analysis was com-pleted using SPSS Win 11.0 for descriptive analysis, independent t-test, and χ 2 test. Results can be summar-ized as follows. The average number of inpatient meals for foreigners in the last 6 months were 405 and 53 for general therapeutic diets and special therapeutic diets, respectively. The rates of hospitals with an ex-clusive department and exclusive staff for foreign inpatients were 48.4% and 53.2%, respectively. Major na-tionalities of foreign inpatients were China (37.5%) and Russia (31.3%), and their major medical departments were internal medicine (43.9%) and surgery (39.0%). The number of hospitals that provided inpatient diet on-ly for foreigners was 42 (72.4%) and influencing factors were number of permitted beds (P＜0.05), an ex-clusive department (P＜0.001), and exclusive staff (P＜0.01). The main type of menu was USAㆍEuropean style (61.1%), and the price of inpatient meals for foreigners was mostly ￦10,000∼￦25,000 (62.0%). As 75.9% of hospitals did not possess dietary slip manuals for foreigners, the case of preparing inpatient meals for foreigners in the form of a general therapeutic diet partially-modified according to disease was the ma-jority (55.4%). Dietitians felt the need for nutrition management guidelines and dietary slip manuals (47.3%) as a substantiality plan of inpatient diets for foreigners. There is a need for exclusive foodservice standards for foreign inpatients in the changing medical environment.Key words : inpatient diet for foreigner, hospital foodservice, substantiality plan, foreign inpatient, meal for foreigner

Estandardização de dietas hospitalares: diagnóstico e subsídio para a qualidade da atenção

Standardization directly affects the estimated chemical composition of hospital diets and their acceptance. Consequently, patient’s or client’s food consumption and fulfillment of their nutritional needs are influenced by this process. Therefore, the objective of this study was to evaluate the standardization of the production process of diets offered to patients/clients at a public hospital in Belo Horizonte/MG between the years 2010 to 2012. For this purpose, the direct weighing of six types of hospital diets that were prepared was made and the menu types and frequencies were characterized. The macronutrient content and micronutrient content (calcium, iron, sodium, zinc, magnesium, potassium and vitamins A and C) were then calculated. A high repetition rate was observed regarding the combinations of menu preparations implemented, especially in relation to diets for special purposes. There were large disparities in the quantitative measurements and nutritional value of the preparations, in all the diets analyzed, and many of these differences were statistically significant (p<0.05).High coef-ficients of variation regarding portioning (8-30%), macronutrient content (23-115%) and micronutrient content (24-498%) were observed in the six types of diet. Therefore, the results highlighted significant weaknesses in planning menus, the food portions, and hence the nutritional support to their patients / clients by setting up as a non-standard process. The need for progress with a more humanized initiatives view of this service (individualization of care, nutritional and sensory improve-ment of menus; organization of the service, and lifelong learning) was highlighted, as the application of gastronomic tech-niques in planning menus, as well as a continuing education program for the staff of this service, the respective portioning.

Use of Nutrition Standards to Improve Nutritional Quality of Hospital Patient Meals: Findings from New York City’s Healthy Hospital Food Initiative

BackgroundMost hospital patient meals are considered regular-diet meals; these meals are not required to meet comprehensive nutrition standards for a healthy diet. Although programs exist to improve nutrition in hospital food, the focus is on retail settings such as vending machines and cafeterias vs patient meals. New York City’s Healthy Hospital Food Initiative (HHFI) provides nutrition standards for regular-diet meals that hospitals can adopt, in addition to retail standards. ObjectiveThis study was undertaken to describe regular-diet patient menus before and after implementation of the HHFI nutrition standards. DesignThe study involved pre- and post- menu change analyses of hospitals participating in the HHFI between 2010 and 2014. Participants/settingEight New York City hospitals, selected based on voluntary participation in the HHFI, were included in the analyses. Main outcome measuresNutritional content of regular-diet menus were compared with the HHFI nutrition standards. Statistical analyses performedNutrient analysis and exact Wilcoxon signed-rank tests were used for the analysis of the data. ResultsAt baseline, no regular-diet menu met all HHFI standards, and most exceeded the daily limits for percentage of calories from fat (n=5), percentage of calories from saturated fat (n=5), and milligrams of sodium (n=6), and they did not meet the minimum grams of fiber (n=7). Hospitals met all key nutrient standards after implementation, increasing fiber (25%, P<0.01) and decreasing sodium (−19%, P<0.05), percentage of calories from fat (−24%, P<0.01), and percentage of calories from saturated fat (−21%, P<0.05). A significant increase was seen in fresh fruit servings (667%, P<0.05) and decreases in full-fat and reduced-fat milk servings (−100%, P<0.05), refined grain servings (−35%, P<0.05), and frequency of desserts (−92%, P<0.05). ConclusionsRegular diet menus did not comply with the HHFI nutrition standards at baseline. Using the HHFI framework, hospitals significantly improved the nutritional quality of regular-diet patient menus. The standards were applied across hospitals of varying sizes, locations, menu types, and food service operations, indicating feasibility of this framework in a range of hospital settings.

Cumprimento de capitações escolares no distrito de Viana do Castelo: avaliação 2009/2012

IntrodutionThe school lunch, being one of the main meals of the daily children and young people food intake, plays a very important role in the contribution of their energetic and nutritional needs, as well as in the development of food behaviours and healthy life styles.The Project of Optimization of School Diets (Projeto de Otimização das Dietas Escolares–P0DE) intends to act in the schools of the Viana do Castelo district with the objective of ensuring the offer of varied and nutritionally balanced meals. AimThe purpose of this work is to evaluate the accomplishment of the portions established by the P0DE in the schools that joined the project, using data that refer to three school years. Methodology323 meals provided in nine schools have been analysed, proceeding to the calculation of the relative deviation between the quantities of food portions offered to the children and the quantities established by the P0DE. ResultsThe results showed a deficit in the supply of fish and vegetables, as well as an oversupply of meat, cereals and cereals products, potato and pulses, added salt and added fat in the dish. Concerning the mean deviation of the full meal to the reference (RMSD), significant statistical differences between several types of menus, preparation methods and schools were found. ConclusionsThis work shows that the simple definition of portions doesn’t ensure the appropriate nutritional contribution of meals, thus being crucial a continuous monitoring

Ergonomic Design of the Gauge Cluster Display for Commercial Trucks

Objective: The purpose of this study is to determine the priority of information presentation and the effective menu type to be placed in the center of a gauge cluster display for commercial trucks and to present a set of ergonomic designs for the gauge cluster display.BR Background: An effective ergonomic design is specifically needed for the development of the gauge cluster display for the commercial trucks, because more diverse and heavier information is delivered to truck drivers, compared to the information to passenger car drivers.BR Method: First, all the information that must be shown on the commercial truck display was collected. Then, the severity, frequency of use, and display design parameters were evaluated for those information by commercial truck drivers. Next, an analysis on the information attributes and the heuristic evaluation utilizing the display design principles were carried out. According to the results, a design alternative of the main screen to be displayed was constructed by priority. A comparative analysis between the alternative and existing main screens was also conducted to see the efficacy of the designs. Lastly, we conducted an experiment for the selection of menu type. The experiment was conducted using the driving simulator with an eye-tracking device. The independent variables were four types of the menu reflecting the commercial truck characteristics such as grid type, icon type, list type, and flow type. We measured preference, total execution time, the total duration of fixation on the gauge cluster area, and the total number of fixation on the gauge cluster area as dependent variables. BR Results: Four types of driver convenience information and six types of driver assistance information were selected as the information to be placed primarily on the main screen of the gauge cluster. The Grid type was the most effective among the menu types.BR Conclusion: In this study, the information that appears on the main screen of the display, the division of the display and the design of the menu type for commercial truck drivers were suggested.BR Application: This study is expected to be utilized as guidelines on the ergonomic design of a gauge cluster display for commercial trucks.

Menu Labels Displaying the Kilocalorie Content or the Exercise Equivalent: Effects on Energy Ordered and Consumed in Young Adults

Determine the effect of menu labels displaying the energy content of food items or the exercise equivalent on energy ordered and consumed at lunch and energy intake for the remainder of the day in young adults. Subjects were randomized to a menu with no labels (no-labels), menu with kilocalorie labels displaying the energy content of the food items (kcal-labels), or menu with exercise labels displaying the minutes of brisk walking needed to burn the food energy (exercise-labels). The study was conducted in one dining area located in a metabolic kitchen at the Texas Christian University and another located in a residence occupied by graduate students. Of the 300 subjects, 55.7% were female, 77.3% were college students, 88% were white, and 88% were non-Hispanic. Mean body mass index and age were 24.2 ± 4.5 kg/m(2) and 21.9 ± 2.3 years, respectively. All menus contained the same food/beverage choices. Subjects ordered and consumed foods/beverages for lunch from the menu to which they were assigned. Subjects were blinded to study purpose. Energy ordered and consumed at lunch were assessed from the weight of the food ordered and consumed, respectively, and the energy content of the same foods available on the restaurant Web site. Postlunch energy intake was assessed by food recall. Analysis of covariance, adjusted for premeal hunger levels and gender, determined the effect of menu type on energy ordered and consumed and postlunch energy intake. Significant menu effect was observed for energy ordered (p = .008) and consumed (p = .04) at lunch. The exercise-labels group ordered significantly (p = .002) less energy (adjusted mean [confidence intervals]: 763 [703, 824] kcal) at lunch, compared to the no-labels group (902 [840, 963] kcal) but not compared to the kcal-labels group (827 [766, 888] kcal). The exercise-labels group also consumed significantly (p = .01) less energy (673 [620, 725] kcal) at lunch, compared to the no-labels group (770 (717, 823) kcal) but not compared to the kcal-labels group (722 [669, 776] kcal). Energy ordered and consumed were not different between kcal-labels and no-labels groups. There was no difference in postlunch energy intake by menu type. The menu with exercise-labels resulted in less energy ordered and consumed and this did not lead to greater energy consumption post lunch, compared to the menu with no-labels in young adults largely made up of normal-weight, non-Hispanic white college students.

Unsavory choices: The high sodium density of U.S. chain restaurant foods

The restaurant industry is a major component of the food environment, but the sodium density (mg sodium per 1000kcal) of menu offerings is not well documented. This cross-sectional study reports on the sodium density of 30,073 menu items from 237 unique U.S. chain restaurant brands in 2010. Sodium density was evaluated with descriptive statistics and stratified by restaurant characteristics and menu type (regular or children's). Sodium density varies substantially based on restaurant type, cuisine, and item type. Sodium density is very high overall, an average of 2196mgsodium/1000kcal across all regular menu items and 1865 across all children's menu items. A tremendous gap exists between the sodium density of most restaurant foods and what consumers must eat to stay within recommended daily limits. The restaurant industry must reduce the default amount of salt used in order to help our taste buds readjust to healthier sodium levels.

A Model-driven Development for Creating Accessible Web Menus

Web pages are composed by several elements that allow users to interact with available content. Some of these elements, such as menus, are responsible for assisting the navigation in the website, helping in the localization and access of the information requested by the user. However, many of menus available in Internet are not developed in an accessible manner, which creates accessibility barriers for many users, especially users with disabilities. Non-accessible menus hinder users find the information that they are looking for and therefore they can give up accessing the web site. This paper aims at addressing the problem by helping developers to create accessible web menus based on model-driven approach. Adopting this approach can help developers build accessible menus without knowing the technical details about accessibility. In direction to this objective, we initially studied the different types of menus and their structures, as well as the accessibility guidelines that involve creating accessible menus. From the study, we developed a meta-model that originated the DSL (Domain Specific Language) called AMenu (Accessible Menu). Then we included all the technical details about accessibility in the transformations. Finally, we presented an exploratory evaluation of DSL, discussing their efficiency and limitations. The results indicate a reduction in efforts for developing accessible web menus, since developers do not have to deal with technical details of accessibility. Our approach provides an alternative to traditional approaches to development for creating accessible web menus. The principles used in this study can be included in CASE tools and IDEs with great acceptance in the industry and therefore facilitate and disseminate the development of accessible systems.

Point-of-Purchase Calorie Labeling Has Little Influence on Calories Ordered Regardless of Body Mass Index.

The obesity epidemic has incited legislation aimed to inform consumers of the nutritional value of food items available in restaurants and fast food establishments, with the presumption that knowing the caloric content in a meal might enable patrons to make healthier choices when ordering. However, available research shows mixed results regarding consumers' use of calorie information to promote healthier purchases. The aim of this study was to determine whether menu type, specifically having viewed a menu with calorie disclosures or not, would have an impact on how many calories were in a lunch meal ordered by a patron. Additionally, we sought to identify body mass index (BMI) as a moderator of the relationship between viewing a menu with or without calorie information and the number of calories an individual orders for lunch. Two hundred forty-five adults participated in the study and completed the questionnaire. Results indicated neither menu type, nor reporting having seen calorie information, was significantly related to the number of calories in the foods that participants ordered, even after controlling demographic variables age, sex, income, education, race/ethnicity, and BMI. BMI did not serve as a moderator in the relationship between menu type and food calories ordered. Implications for policy change and clinical work with overweight and obese patients are discussed.

Assessing food acceptance in scholar children; qualitative visual record versus food waste analysis

School canteens have rules of management and supervision of menus, however has not been assessed if they are totally consumed. To assess the acceptance of food by weigh food leftovers and validation of a methodology for visual estimation in school canteens of Murcia. Participated pupils in the second and third cycle of primary education, between 8 and 12 years. The estimate of leftovers was performed by 765 food trays. Visual estimation of 300 trays was based on a categorical scale as follow: 1 (0-25%), 2 (26-50%), 3 (51- 75%), 4 (76-100%) by two dietitians and reliability was assessed with respect to the weighed food. The reliability between both methods was assessed in two samples stratified by presence or absence of school kitchen. The first dishes with leftovers were pasta, rice and vegetable purees and was higher in those schools without kitchen (p < 0.05). Also, the second dishes poultry and fish salads and vegetables garnish. Fruit and the total sum of leftovers was higher in schools without dining menus (p < 0.05). The agreement between evaluators was high in meat dishes and salads, and substantial in vegetables, pre-cooked, omelet, pasta, fish and rice. The leftlovers are high and there are differences in the acceptance of certain foods according to the type of menu offered. The visual scale is a reliable to measure acceptance indirectly, but training to catering staff is needed.