Brand Name Logo Recognition of Fast Food and Healthy Food among Children

2008 ◽  
Vol 34 (1) ◽  
pp. 73-78 ◽  
Author(s):  
Elva Arredondo ◽  
Diego Castaneda ◽  
John P. Elder ◽  
Donald Slymen ◽  
David Dozier
Keyword(s):  
Fast Food ◽  
Healthy Food ◽  
Brand Name ◽  
Logo Recognition

scholarly journals Exploring absolute and relative measures of exposure to food environments in relation to dietary patterns among European adults

2018 ◽  
Vol 22 (06) ◽  
pp. 1037-1047 ◽  
Author(s):  
MGM Pinho ◽  
JD Mackenbach ◽  
J-M Oppert ◽  
H Charreire ◽  
H Bárdos ◽  
...  
Keyword(s):  
Dietary Patterns ◽  
Dietary Pattern ◽  
Fast Food ◽  
Principal Component ◽  
Healthy Food ◽  
Cross Sectional Survey ◽  
Spatial Access ◽  
Cross Sectional ◽  
Food Retailers ◽  
Healthy Dietary Pattern

AbstractObjectiveTo explore the associations of absolute and relative measures of exposure to food retailers with dietary patterns, using simpler and more complex measures.DesignCross-sectional survey.SettingUrban regions in Belgium, France, Hungary, the Netherlands and the UK.ParticipantsEuropean adults (n 4942). Supermarkets and local food shops were classified as ‘food retailers providing healthier options’; fast-food/takeaway restaurants, cafés/bars and convenience/liquor stores as ‘food retailers providing less healthy options’. Simpler exposure measures used were density of healthy and density of less healthy food retailers. More complex exposure measures used were: spatial access (combination of density and proximity) to healthy and less healthy food retailers; density of healthier food retailers relative to all food retailers; and a ratio of spatial access scores to healthier and less healthy food retailers. Outcome measures were a healthy or less healthy dietary pattern derived from a principal component analysis (based on consumption of fruits, vegetables, fish, fast foods, sweets and sweetened beverages).ResultsOnly the highest density of less healthy food retailers was significantly associated with the less healthy dietary pattern (β = −129·6; 95 % CI −224·3, −34·8). None of the other absolute density measures nor any of the relative measures of exposures were associated with dietary patterns.ConclusionsMore complex measures of exposure to food retailers did not produce stronger associations with dietary patterns. We had some indication that absolute and relative measures of exposure assess different aspects of the food environment. However, given the lack of significant findings, this needs to be further explored.

P0753HOW FREQUENTLY PATIENTS WITH RISK FACTORS FOR CHRONIC KIDNEY DISEASE ACHIEVE RECOMMENDATIONS OF FOOD CONSUMPTION FREQUENCY

2020 ◽  
Vol 35 (Supplement_3) ◽  
Author(s):  
Elizabeth Corona Rodríguez ◽  
Roxana Michel Márquez Herrera ◽  
Laura Cortés Sanabria ◽  
Gabriela Karen Nuñez Murillo ◽  
Erika Fabiola Gomez Garcia ◽  
...  
Keyword(s):  
Risk Factors ◽  
Chronic Kidney Disease ◽  
Kidney Disease ◽  
Food Consumption ◽  
Fast Food ◽  
Dietary Habits ◽  
Food Group ◽  
Healthy Food ◽  
Dietary Guidelines ◽  
Cross Sectional

Abstract Background and Aims Risk factors for chronic kidney disease (CKD) such as type 2 diabetes mellitus (DM2), high blood pressure (HBP) and obesity are strongly related to negative lifestyle and nutritional habits. The aim of this study was to estimate the proportion of patients with and without risk factors for CKD who meet recommendations for food consumption. Method Cross-sectional study. A qualitative food frequency questionnaire (FFQ) was applied. Consumption of each food group was classified as adequate or inadequate based on dietary guidelines (DASH and ENSANUT Mexican Guidelines). Sociodemographic, biochemical and clinical variables were measured. DM2, HBP and obesity were defined as risk factors. Results 744 adults were evaluated, age 51±16 y, 68% women, 59% without risk factors, 7% DM2, 17% HBP, 8% DM2+HBP, and 18% obesity. Glomerular filtration rate was 99 (89-100) mL/min/1.73m2. Differences in FFQ between groups were found in relation to consumption of legumes, fast food, sugar, sweets and desserts (p<0.05). Figure A shows the frequency of consumption of healthy and B, unhealthy foods. Conclusion In general, subjects in this sample had negative dietary habits, with <50% consuming healthy food and >50% consuming unhealthy food. Subjects without risk factors for CKD displayed a similar pattern of food consumption than those with risk factors, with only a significantly lower legumes intake than patients with HBP, and higher intake of sweets and desserts, sugar, and fast food compared to patients with DM2+HBP. It is necessary to implement strategies to prevent the long-term development of CKD in groups with poor adherence to healthy food consumption recommendations.

scholarly journals Determining the Contact of Selected Human Resource Practices on Employee Job Retention in Pizza Max, Karachi

2021 ◽  
Vol 3 (2) ◽  
pp. 51-57
Author(s):  
Farhan Zeb ◽  
Nida Zehra ◽  
Aqsa Waqil
Keyword(s):  
Fast Food ◽  
Employee Retention ◽  
Research Study ◽  
Sampling Technique ◽  
Primary Data ◽  
Job Retention ◽  
Brand Name ◽  
Customer Base ◽  
Loyal Customer ◽  
Short Time

Fast food visage amplified challenges with the retention of employees. A newly established fast-food brand in a very short time since its commencement in 2009, Pizza Max has become the top brand name in Karachi even though facing tough and irresistible competition. Due to its extraordinary standards and exceptional service, Pizza Max already has a loyal customer base, and the brand is expanding each day with 8 branches across Karachi already. It also opened its branches in other cities of Pakistan. This research study is intended to getting an understandable and translucent view about employee job retention in diverse Pizza Max branches of Karachi. The prime intention of this research is to determine the contact and the end result of the selected factors on employee job retention in Pizza Max, Karachi. This research study brings a close-deduced representation of selected factors that align with employee retention. All Pizza max branches are tripped for primary data collection. The data was quantitatively collected with the help of survey questionnaires by using the probability random sampling technique. However, the data were analyzed via SPSS, and the outcomes were significant. The main reason for this research is to clarify the association and the result of the selected factors on employee job retention in Pizza Max. At the same time, findings show that the training has no association with employee retention in Pizza Max. However, pay and promotion have greatest association on employee retention in Pizza Max, Karachi. This research will help fast-food organizations enhance employee commitment with the organization along with helping future analysts and researchers.

scholarly journals Taste and Health Information on Fast Food Menus to Encourage Young Adults to Choose Healthy Food Products: An Experimental Study

2020 ◽  
Vol 17 (19) ◽  
pp. 7139
Author(s):  
Frans Folkvord ◽  
Maud van der Zanden ◽  
Sara Pabian
Keyword(s):  
Young Adults ◽  
Health Information ◽  
Fast Food ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Healthy Food ◽  
Moderating Factors ◽  
High Prevalence ◽  
Prevalence Of Obesity

Currently, a great number of people have an unhealthy dietary intake, leading to chronic diseases. Despite the high prevalence of obesity and people being overweight, only a few strategies to promote healthier food products have been proven effective. Therefore, the objective of this study was to test the effect of the presence of health information and its integration into a fast food menu context on young adults’ healthy food choices. An experimental between-subjects design consisting of three conditions—subtle, explicit, and no health information—was conducted among 142 participants aged 18 to 24 (Mage: 21.49, SD = 1.77). The results showed that when health information about healthy products was provided, the level of integration of the information into the menu context had an effect. More specifically, participants exposed to explicit health information about healthy products provided on the fast food menu were more likely to choose a healthy food product compared to participants exposed to subtle integrated health information. No interaction effect for moderating factors was found. In line with the healthy food promotion model, the findings suggest that the provision of explicit health information on healthy products stimulates healthy food choices in a fast food environment.

scholarly journals Changes in neighbourhood food store environment, food behaviour and body mass index, 1981–1990

2008 ◽  
Vol 11 (9) ◽  
pp. 963-970 ◽  
Author(s):  
May C Wang ◽  
Catherine Cubbin ◽  
Dave Ahn ◽  
Marilyn A Winkleby
Keyword(s):  
Fast Food ◽  
Healthy Food ◽  
Grocery Stores ◽  
Food Store ◽  
Cross Sectional ◽  
Substantial Impact ◽  
Food Stores ◽  
Food Pattern ◽  
Store Environment ◽  
Agricultural Regions

AbstractObjectiveThis paper examines trends in the neighbourhood food store environment (defined by the number and geographic density of food stores of each type in a neighbourhood), and in food consumption behaviour and overweight risk of 5779 men and women.DesignThe study used data gathered by the Stanford Heart Disease Prevention Program in four cross-sectional surveys conducted from 1981 to 1990.SettingFour mid-sized cities in agricultural regions of California.SubjectsIn total, 3154 women and 2625 men, aged 25–74 years.ResultsFrom 1981 to 1990, there were large increases in the number and density of neighbourhood stores selling sweets, pizza stores, small grocery stores and fast-food restaurants. During this period, the percentage of women and men who adopted healthy food behaviours increased but so did the percentage who adopted less healthy food behaviours. The percentage who were obese increased by 28% in women and 24% in men.ConclusionFindings point to increases in neighbourhood food stores that generally offer mostly unhealthy foods, and also to the importance of examining other food pattern changes that may have a substantial impact on obesity, such as large increases in portion sizes during the 1980s.

scholarly journals Perspectives of development healthy food institutions in the restaurant services market in Kharkiv

2019 ◽  
Keyword(s):  
Healthy Eating ◽  
Fast Food ◽  
Raw Materials ◽  
Healthy Food ◽  
Restaurant Industry ◽  
Theoretical Concepts ◽  
Legal Provisions ◽  
Current State ◽  
Healthy Nutrition ◽  
Fast Food Restaurants

The article highlights the analysis of the development of a healthy nutrition system in the restaurants of the Kharkiv restaurant industry. The object is a restaurant economy, as a complex system. The subject is the organization of a healthy food restaurant. The purpose of this article is to deepen theoretical knowledge about the organization of restaurant economy in Ukraine and to identify the prospects for the development of healthy eating institutions in the market of restaurant services in the city of Kharkiv. To achieve the goal in the article, the following tasks were addressed and solved: to highlight the main theoretical concepts and normative and legal provisions of the restaurant industry; to consider overweight problems inUkraine; to analyze the European market of healthy food establishments; to study the Ukrainian market of healthy food companies; characterize the current state and prospects of the "Eathealthy" system in therestaurantindustry; to find out the format of establishments in which healthy eating can be introduced. Methods of research used during the writing of this article - analytical, comparative, research. Through the solution of the tasks, the following results were obtained: studies confirm the presence of such an incomplete segment in the restaurant market as a healthy diet. To date, there are practically no institutions in Ukraine that can offer such a menu. But the following conclusions are made that the menu "Healthy eating" can be implemented in institutions of any format. The most common is the fast food format. There-orientation of fast-food restaurants for healthy eating in Ukraine is in appropriate, since such institutions are aimed at consumers with lo win comes, and for the use of environmentally friendly raw materials and materials whose cost is high on the market, it will lose most of the customers.

PLANO DE NEGÓCIO DA EMPRESA HEALTHY FOOD E LANÇAMENTO DE PRODUTO DA LINHA FAST FOOD SAUDÁVEL

2021 ◽  
pp. 258-271
Author(s):  
Daniel Luiz Beluzzo ◽  
Natan Ehmke ◽  
Simone Arndt Terra ◽  
Cimara Bruna Bedende ◽  
Maicon Raasch de Oliveira ◽  
...  
Keyword(s):  
Fast Food ◽  
Healthy Food

scholarly journals Geographic measures of retail food outlets and perceived availability of healthy foods in neighbourhoods

2015 ◽  
Vol 19 (8) ◽  
pp. 1368-1374 ◽  
Author(s):  
Timothy L Barnes ◽  
Darcy A Freedman ◽  
Bethany A Bell ◽  
Natalie Colabianchi ◽  
Angela D Liese
Keyword(s):  
South Carolina ◽  
Fast Food ◽  
Ordinary Least Squares ◽  
Healthy Food ◽  
Least Squares Regression ◽  
Healthy Foods ◽  
Cross Sectional ◽  
Food Outlets ◽  
Perceived Availability ◽  
Retail Food

AbstractObjectiveTo examine associations between geographic measures of retail food outlets and perceived availability of healthy foods.DesignCross-sectional.SettingA predominantly rural, eight-county region of South Carolina, USA.SubjectsData from 705 household shoppers were analysed using ordinary least-squares regression to examine relationships between geographic measures (presence and distance) of food outlets obtained via a geographic information system and perceived availability of healthy foods (fresh fruits and vegetables and low-fat foods).ResultsThe presence of a supermarket within an 8·05 km (5-mile) buffer area was significantly associated with perceived availability of healthy foods (β=1·09, P=0·025) when controlling for all other food outlet types. However, no other derived geographic presence measures were significant predictors of perceived availability of healthy foods. Distances to the nearest supermarket (β=−0·16, P=0·003), dollar and variety store (β=−0·15, P=0·005) and fast-food restaurant (β=0·11, P=0·015) were all significantly associated with perceptions of healthy food availability.ConclusionsOur results suggest that distance to food outlets is a significant predictor of healthy food perceptions, although presence is sensitive to boundary size. Our study contributes to the understanding and improvement of techniques that characterize individuals’ food options in their community.

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