Fries or a fruit bag? Investigating the nutritional composition of fast food children’s meals

Appetite ◽  
2012 ◽  
Vol 58 (1) ◽  
pp. 105-110 ◽  
Author(s):  
Lyndal Wellard ◽  
Colleen Glasson ◽  
Kathy Chapman
Keyword(s):  
Fast Food ◽  
Nutritional Composition ◽  
Children's Meals

scholarly journals Understanding price incentives to upsize combination meals at large US fast-food restaurants

2019 ◽  
Vol 23 (2) ◽  
pp. 348-355
Author(s):  
Kelsey A Vercammen ◽  
Johannah M Frelier ◽  
Alyssa J Moran ◽  
Caroline G Dunn ◽  
Aviva A Musicus ◽  
...  
Keyword(s):  
Fast Food ◽  
Linear Models ◽  
Financial Incentive ◽  
Portion Size ◽  
Future Research ◽  
Menu Item ◽  
Fast Food Restaurants ◽  
The Difference ◽  
Children's Meals ◽  
Us Cities

AbstractObjective:To understand price incentives to upsize combination meals at fast-food restaurants by comparing the calories (i.e. kilocalories; 1 kcal = 4·184 kJ) per dollar of default combination meals (as advertised on the menu) with a higher-calorie version (created using realistic consumer additions and portion-size changes).Design:Combination meals (lunch/dinner: n 258, breakfast: n 68, children’s: n 34) and their prices were identified from online menus; corresponding nutrition information for each menu item was obtained from a restaurant nutrition database (MenuStat). Linear models were used to examine the difference in total calories per dollar between default and higher-calorie combination meals, overall and by restaurant.Setting:Ten large fast-food chain restaurants located in the fifteen most populous US cities in 2017–2018.Participants:None.Results:There were significantly more calories per dollar in higher-calorie v. default combination meals for lunch/dinner (default: 577 kJ (138 kcal)/dollar, higher-calorie: 707 kJ (169 kcal)/dollar, difference: 130 kJ (31 kcal)/dollar, P < 0·001) and breakfast (default: 536 kJ (128 kcal)/dollar, higher-calorie: 607 kJ (145 kcal)/dollar, difference: 71 kJ (17 kcal)/dollar, P = 0·009). Results for children’s meals were in the same direction but were not statistically significant (default: 536 kJ (128 kcal)/dollar, higher-calorie: 741 kJ (177 kcal)/dollar, difference: 205 kJ (49 kcal)/dollar, P = 0·053). Across restaurants, the percentage change in calories per dollar for higher-calorie v. default combination meals ranged from 0·1 % (Dunkin’ Donuts) to 55·0 % (Subway).Conclusions:Higher-calorie combination meals in fast-food restaurants offer significantly more calories per dollar compared with default combination meals, suggesting there is a strong financial incentive for consumers to ‘upsize’ their orders. Future research should test price incentives for lower-calorie options to promote healthier restaurant choices.

scholarly journals Preliminary Studies of Chemical and Physical Properties of Two Varieties of Avocado Seeds Grown in Chile

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Marcos Flores ◽  
Jaime Ortiz-Viedma ◽  
Ayelen Curaqueo ◽  
Alicia Rodriguez ◽  
Gretel Dovale-Rosabal ◽  
...  
Keyword(s):  
Physical Properties ◽  
Fast Food ◽  
Antiradical Activity ◽  
Color Change ◽  
Ethanol Extract ◽  
Nutritional Composition ◽  
Mechanical Resistance ◽  
Thermal Transitions ◽  
Avocado Oil ◽  
Cut Resistance

In Chile, the most cultivated avocado varieties are Hass and Negra de la Cruz. The increase in the production of fast food preparations, salads, and avocado oil has generated large amounts of seeds and husks as waste, which may constitute a possible new source of bioactive compounds, of great interest to the food and pharmaceutical industry. Therefore, the objective of this study was to determine different nutritional, biochemical, antimicrobial, and physical properties of the SH and SNC seeds grown in Chile. In SH and SNC, their nutritional composition, lipophilic components, and total phenols (PTs) were determined. The antioxidant and antibacterial activity of extracts were measured in different solvent combinations. In addition, the color change of seeds (ΔE) during the browning, the mechanical resistance to the cut, and their thermal transitions by differential calorimetry (DSC) were determined. The results indicated that SH has a higher protein content and lipophilic components. In the ethanol extract, SNC showed greater antiradical activity and is an inhibitor of Gram (+) bacteria. The SNC browning given by ΔE was greater and adjusted well to kinetic and enzymatic models. The physical analyses of the seeds indicated that SNC presented higher cut resistance and lower transition temperature (Tg) with a lower thermal fusion of its lipids, which would be due to its higher unsaturated composition. These properties of SH and SNC can be useful for the agrifood, pharmaceutical, and chemical industries.

scholarly journals Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties

Food Research ◽  
2019 ◽  
pp. 649-657
Author(s):  
L. Mousavi ◽  
Nur Farahana S.M.Z. ◽  
Wan Rosli W.I.
Keyword(s):  
Fast Food ◽  
Brown Rice ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Nutritional Values ◽  
Carbohydrate Concentration ◽  
Beef Patties ◽  
Calorie Content ◽  
Diameter Reduction ◽  
Rice Powder

Beef patties are the most popular fast food worldwide, including Malaysia. As long as a beef patty is one of the Malaysians’ favorite western dishes and can be easily found in the high-end western restaurant, so far assessment of the nutrient composition, cooking characteristics and sensory properties of that was important for healthcare aspect. In the current study, the nutritional values of beef patties incorporated with various level of brown rice powder (BRP) (2%, 4% and, 6%) were evaluated. The result of protein content in raw and cooked beef patties incorporated with 6% of BRP demonstrated the highest percentage (17.41% and 17.48%, consequently). Further finding displayed that the lowest fat concentration was recorded in the formulation of 6% BRP and 4% BRP raw and cooked beef patties (12.44% and 11.45%) frequently. On the other hands, the results of moisture content of 4% BRP raw beef patties and 6% BRP cooked beef patty demonstrate that the lowest percentage (61.16% and 54.92%) while the carbohydrate concentration recorded the highest percentage in both formulations. In additional, beef patty formulated with 6%, BRP showed the lowest diameter reduction at 13.33% compared to other treatment. The calorie content of cooked beef patty and cooking yield of all formulations were recorded in the range of 584 kcal/100 g to 594 kcal/100 g and 78.09% to 80.48% accordingly. However, 2% BRP incorporation in beef patty did not change the sensory properties and consumer acceptability of BRP-based beef patties. In conclusion, beef patty formulation of more than 4% BRP in beef patties was effective in improving protein, ash, carbohydrate content and percentage of diameter reduction while reducing fat content.

scholarly journals Proximate composition analysis of chicken burgers from night market stalls and selected fast-food restaurants

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 471-477
Author(s):  
N.A. Unzil ◽  
A. Azlan ◽  
S. Sultana
Keyword(s):  
Protein Content ◽  
Proximate Composition ◽  
Fast Food ◽  
Energy Content ◽  
Nutritional Composition ◽  
Fibre Content ◽  
Composition Analysis ◽  
Fast Food Restaurant ◽  
Fast Food Restaurants ◽  
Insoluble Dietary Fibre

This study was aimed to determine and compare the proximate composition of chicken burgers from night market stalls and selected fast-food restaurants. The methods used for determination of proximate composition were AOAC Official Methods 973.48, 960.39, 991.43, 990.19 and 999.11 for protein, fat, fibre, moisture and ash, respectively except total available carbohydrate. The energy content of all samples was calculated based on 4, 4 and 9 kcal/100 g for carbohydrate, protein and fat, respectively. The protein content of burger samples from fast-food restaurant ranged 14.48-18.6%, whereas the samples from night market stalls had protein content ranged 13.26%-19%. Fat contents of burger samples from fast-food restaurant and night market stalls were 18.57-19.11% and 26.33- 28.0%, respectively. There were statistically significant differences (p<0.05) in the percentage of insoluble dietary fibre, but no significant differences were found for soluble and total dietary fibres in the burger samples between night market stalls and the restaurants. Night-stall burger samples had higher fibre content (0.14-0.20%) than the fastfood restaurant samples which ranged 0.11-0.16%. Burger samples from the fast-food restaurant had higher carbohydrate content ranged between 17.77% and 18.55% compared to night stall samples (7.70-8.94%). Also, the energy content of all burger samples ranged 296–360 kcal. There were significant differences for the protein, fat, carbohydrate, energy and ash content of the burger samples between night market stalls and fast-food restaurants but not for moisture and fibre content. The findings indicated that the nutritional composition of burger samples varied among different locations where a variation in preparation method was observed

scholarly journals Quality of kids’ meals in fast-food restaurants: the nutritional content is not enough for an informed choice

2021 ◽  
Vol 34 ◽  
Author(s):  
Daniela Costa PINTO ◽  
Cláudia Alexandra Colaço Lourenço VIEGAS ◽  
Ada Margarida Correia Nunes da ROCHA
Keyword(s):  
Fast Food ◽  
Salt Content ◽  
Informed Choice ◽  
Fats And Oils ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Nutritional Content ◽  
Family Behavior ◽  
Total Fat ◽  
Food Portions

ABSTRACT Objective Eating out in restaurants is a common family behavior, but it has been persistently associated with unbalanced nutrient intakes, contributing to create and reinforce unhealthy food habits among children. The purpose of this study was to evaluate the kids’ meals from three common well-known restaurant chains in Portugal. Methods The nutritional composition (total fat, carbohydrates, protein, and sodium content) of the menus was analyzed bromatologicaly, and food portions were also examined. The assessment was carried out according to the European Food Safety Authority recommendations. Results Analyses of the menus from the two points of view revealed that the evaluations for macronutrients and food portions may return contradictory results. Protein, carbohydrates, and fats are compliant with the requirements for most of the meals. The analysis from the food portion perspective exceeds the requirements for the meat, fish, and eggs groups, as well as for fats and oils. Fruits, vegetables, and pulses are not present in the menus. Despite the balance associated with the macronutrients, the salt content exceeds the recommendations for most of the meals. Conclusions Popular fast-food chain restaurants have already adapted to comply with nutritional recommendations, whilst neglecting important recommended foods such as fruit, pulses, and vegetables. This study points not only to the need of investing in the improvement of the offerings, but also to the importance of fighting the tendency to reduce the perception of food quality to its nutritional content, leading consumers to believe that the meals offered are balanced when they are not.

scholarly journals Nutrient composition of Australian fast-food and fast-casual children’s meals available in 2016 and changes in fast-food meals between 2010 and 2016

2019 ◽  
Vol 22 (16) ◽  
pp. 2981-2988 ◽  
Author(s):  
Lyndal Wellard-Cole ◽  
Astrid Hooper ◽  
Wendy L Watson ◽  
Clare Hughes
Keyword(s):  
Comparative Analysis ◽  
Fast Food ◽  
Self Regulation ◽  
Saturated Fat ◽  
Nutrient Composition ◽  
Excess Energy ◽  
Nutrition Information ◽  
Food Chains ◽  
Nutrient Contents ◽  
Children's Meals

AbstractObjective:A quarter of Australian children are overweight or obese. Research conducted in 2010 found that fast-food children’s meals were energy-dense and nutrient-poor. Since then, menu labelling and self-regulation of marketing have been introduced in Australia. The present study aimed to: (i) investigate the nutrient composition of children’s meals offered at fast-food chains; (ii) compare these with children’s daily requirements and recommendations and the food industry’s own criteria for healthier children’s meals; and (iii) determine whether results have changed since last investigated in 2010.Design:An audit of nutrition information for fast-food children’s meals was conducted. Meals were compared with 30 % (recommended contribution for a meal) and 100 % of children’s daily recommendations and requirements. A comparative analysis was conducted to determine if the proportion of meals that exceeded meal requirements and recommendations, and compliance with the food industry’s own criteria, changed between 2010 and 2016.Setting:Large Australian fast-food chains.Participants:All possible children’s meal combinations.Results:Overall, 289 children’s meals were included. Most exceeded 30 % of daily recommendations and requirements for a 4-year-old’s energy, saturated fat, sugars and Na. Results were also substantial for 8- and 13-year-olds, particularly for Na. When compared with mean energy and nutrient contents from 2010, there were minimal changes overall.Conclusions:Children’s meals can provide excess energy, saturated fat, sugar and Na to children’s diets. Systematic reformulation of energy, saturated fat, sugars and Na would improve the nutrient composition of the meals.

scholarly journals Nutrition composition of children’s meals in twenty-six large US chain restaurants

2020 ◽  
Vol 23 (12) ◽  
pp. 2245-2252 ◽  
Author(s):  
Caroline G Dunn ◽  
Kelsey A Vercammen ◽  
Johannah M Frelier ◽  
Alyssa J Moran ◽  
Sara N Bleich
Keyword(s):  
Fast Food ◽  
Lower Energy ◽  
Linear Models ◽  
Energy Content ◽  
Saturated Fat ◽  
Portion Size ◽  
Total Fat ◽  
Side Dishes ◽  
Children's Meals ◽  
Marketing To Children

AbstractObjective:To compare the nutritional quality of children’s combination meals offered at large US chain restaurants characterised by three versions – default (advertised), minimum (lower-energy) and maximum (higher-energy).Design:We identified default children’s meals (n 92) from online restaurant menus, then constructed minimum and maximum versions using realistic additions, substitutions and/or portion size changes for existing menu items. Nutrition data were obtained from the MenuStat database. Bootstrapped linear models assessed nutrition differences between meal versions and the extent to which meal components (main dish, side dish, beverage) drove differences across versions. For each version, we examined the proportion of meals meeting the Guidelines for Responsible Food Marketing to Children.Setting:Twenty-six fast-food and fast-casual restaurants, in 2017.Participants:None.Results:Nutrient values differed significantly across meal versions for energy content (default 2443 kJ (584 kcal), minimum 1674 kJ (400 kcal), maximum 3314 kJ (792 kcal)), total fat (23, 17, 33 g), saturated fat (8, 6, 11 g), Na (1046, 915, 1287 mg) and sugar (35, 14, 51 g). The substitution of lower-energy beverages resulted in the greatest reduction in energy content (default to minimum, −418 kJ (−100 kcal)) and sugar (−20 g); choosing lower-energy side dishes resulted in the greatest reduction in total fat (default to minimum, −4 g), saturated fat (−1·1 g) and Na (−69 mg). Only 3 % of meals met guidelines for all nutrients.Conclusions:Realistic modifications to children’s combination meals using existing menu options can significantly alter a meal’s nutrient composition. Promoting lower-energy items as the default option, especially for beverages and side dishes, has a potential to reduce fat, saturated fat and/or sugar in children’s meals.

Do job resources foster optimism, work engagement, and financial turnover? A diary study among Greek fast food restaurant employees

2006 ◽  
Author(s):  
D. Xanthopoulou ◽  
A. B. Bakker ◽  
E. Demerouti ◽  
W. B. Schaufeli
Keyword(s):  
Work Engagement ◽  
Fast Food ◽  
Job Resources ◽  
Diary Study ◽  
Fast Food Restaurant ◽  
Restaurant Employees
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