Differences exist in the eating habits of university men and women at fast-food restaurants

2006 ◽  
Vol 26 (10) ◽  
pp. 524-530 ◽  
Author(s):  
Judy A. Driskell ◽  
Brian R. Meckna ◽  
Narissa E. Scales
2016 ◽  
Author(s):  
Βασιλική Καραβίδα

Introduction: Obesity constitutes the base of numerous important problems on young people’sphysical and mental health, having its roots in childhood. Its prevalence remains in high levels both in developed and developing countries. The current way of life plays the basic role in its occurrence and affects children’s dietary patterns and their food choices. The bad eating habits and the increasing intake of calories may have harmful consequences on their health, especially when they take place during infancy and childhood. A child’s growing may be affected by the environment in which it is raised, while its dietary exposure to toxic and non-toxic metals, can reduce the intake of nutritional substances and disrupt the human’s body balance.Purpose: The aim of this thesis was to investigate the influence of eating habits resulting in theappearance of obesity during infancy. An additional aim was the evaluation of overweight and obese children, as well as, the study on children’s lifestyle which may contribute to the appearance of being overweight and obese. Also, the purpose of this thesis was the investigation of metal’s concentration in a child’s body and its influence on a child’s weight.Materials – Methods: The sample include 178 infants. The information was gathered byquestionnaires completed by parents and children’s educators, through which demographic andanthropometric data was evaluated, but also the eating and mealtime habits both of children and their families. The influence of nutritional factors on children’s BMI was also studied as well as their parent’s perception on their diet and weight. Moreover, samples of children’s hair, were collected, which were analyzed in order to study the concentration of metals in their body, and its influence on their health and weight.Results: On the whole, 20,37% and 3,7% of the children in this study, were overweight and obeserespectively. The children who had an increasing body weight from the first year of their life tended to maintain it at high levels, in the following years. The factors which seemed to affect the possibility of being obese and overweight, were the consumption of meals at fast food restaurants, the consumption of food while watching TV and the lack of physical exercise. It was concluded that parents had a misconception about their children’s body weight and eating habits. The majority of the children displayed a lack of zinc and copper, while the rest of the metals were detected in normal amounts.There was no relevance between children’s BMI and metal’s rate.Conclusions: It was concluded that the some eating habits may affects children’s weight increase.Furthermore, parent’s misconception about their children’s diet and weight constitutes a preventivefactor for the prevention and cure of the obese and overweight.


2019 ◽  
Vol 65 (4) ◽  
Author(s):  
Aleksandra Gawlikowska-Sroka ◽  
Edyta Dzięciołowska-Baran ◽  
Jacek Szczurowski ◽  
Magdalena Szałowska-Bojarun

Introduction: Human nutrition depends on many factors. Cultural practices, socio-psychological and economic factors play important roles in development of correct nutrition patterns. Eating habits are formed most strongly during childhood and adolescence. When young people begin university study, their way of life changes significantly. In this study group, not only do the necessities of independent living and food preparation occur, but also a change the country of residence.The aim of the study was to investigate the dietary habits of medical students of the English programme.Materials and methods: The material consisted of data collected from an anonymous survey distributed among 1st year students of the Faculty of Medicine and Dentistry (28 men and 52 women). The study used a questionnaire consisting of open and multi-choice questions concerning the anthropometric data of subjects and principles of nutrition. Data were analysedstatistically.Results: Obesity was generally not observed in the group of examined students. In most cases body mass index (BMI) remained in the normal range. Cases of obesity were observed only among the men. There were no significant differences between the men and women in terms of the regularity of meals. About 50% of the study population declared a regular consumption of 3 main meals a day. Significantly more women than men followed slimming diets. We did not observe significant differences between men and women in terms of activities concerned with controlling weight. Significantly more women than men had fruits and vegetables every day. Men more often consumed sweets, coffee and fast-food. Analysis of the results showed abnormal patterns in the quality and quantity of meals.Conclusions: It is essential to introduce measures in the field of nutrition education into the curriculum in order to shape appropriate patterns of healthy nutrition among future doctors and thus prevent lifestyle diseases caused by inappropriate dietary habits.


Author(s):  
Kantanat Techawiboonsak ◽  

It is common to see newly emerging fast food restaurants in today’s world. Although some have said that balanced diet is now a trend among teenagers which obviously seems irrelevant and contradicts the authors’ observation. In order to find an answer to this question, the authors conducted a survey asking teenagers about their eating habits.


Information ◽  
2021 ◽  
Vol 12 (7) ◽  
pp. 280
Author(s):  
Tae-Kyun Na ◽  
Sun-Ho Lee ◽  
Jae-Yeon Yang

This study aims to analyze the moderating effect of gender on the relationship between technology readiness and willingness to continue using self-service kiosks in fast-food restaurants among middle-aged and older consumers. We conducted a survey from 1 May to 30 May 2020 among 320 consumers born in or before 1980 who only used kiosks in fast-food restaurants. The findings are as follows: First, the more innovative and optimistic the consumer, the more they are willing to continue using kiosks, whereas the more discomfort the consumer feels, the less likely they are to continue using them. Second, among technology readiness factors, a sense of insecurity does not have a significant effect on the willingness to continue to use kiosks. Third, among innovative consumers, men were found to be more likely to continue using kiosks than women. Thus, fast-food restaurant managers need to know that men and women perceive technology-based self-service differently.


2006 ◽  
Author(s):  
Wen-Ruey Chang ◽  
Yueng-Hsiang Huang ◽  
Kai Way Li ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney

Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer  to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to  deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.


GIS Business ◽  
2020 ◽  
Vol 14 (6) ◽  
pp. 1070-1096
Author(s):  
Friday Ogbu Edeh ◽  
Joy Nonyelum Ugwu ◽  
Isaac Monday Ikpor ◽  
Anthony Chukwuma Nwali ◽  
Chimeziem C. Gabriela Udeze

This study investigates the effect of organisational culture dimensions on employee performance in Nigerian fast food restaurants using cross-sectional survey. Forty fast food restaurants were selected using simple random sampling. Nine hundred and twenty five employees were surveyed. Sample size of two hundred and seventy two was ascertained with Krejcie and Morgan. Method for data collection is questionnaire. Two hundred and thirty nine copies of questionnaire were retrieved out of two hundred and seventy two copies administered. Simple linear regression was used to analyse the hypotheses with the aid of IBM SPSS 20.0. This study found that organisational culture dimensions predicted with clan culture and market culture has a positive significant effect on employee performance. It concludes that organisational culture dimensions measured in terms of clan culture and market culture engenders employee performance through effectiveness and efficiency. One of the practical implications is that Nigerian fast food restaurant practitioners should clearly define their clan culture for newcomers to imbibe to enable them increase their performance.  


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