scholarly journals Changes in the nutritional quality of fast-food items marketed at restaurants, 2010v.2013

2018 ◽  
Vol 21 (11) ◽  
pp. 2117-2127 ◽  
Author(s):  
Jackie Soo ◽  
Jennifer L Harris ◽  
Kirsten K Davison ◽  
David R Williams ◽  
Christina A Roberto
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Fast Food Restaurant ◽  
Nutrient Profile ◽  
Food Items ◽  
The Usa ◽  
Fast Food Restaurants ◽  
Changes Over Time ◽  
Over Time

AbstractObjectiveTo examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald’s, Burger King, Wendy’s, Taco Bell) in 2010 and 2013.DesignMenu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthierv.less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression.SettingFour hundred fast-food restaurants (McDonald’s, Burger King, Wendy’s, Taco Bell; 100 locations per chain).SubjectsNPI of fast-food items marketed at fast-food restaurants.ResultsPromoted foods and beverages on general menu boards and signs remained below the ‘healthier’ cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal;P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids’ section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse.ConclusionsFoods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013v.2010.

scholarly journals Nutritional quality of food items on fast-food ‘kids’ menus’: comparisons across countries and companies

2013 ◽  
Vol 17 (10) ◽  
pp. 2263-2269 ◽  
Author(s):  
Erin Hobin ◽  
Christine White ◽  
Ye Li ◽  
Maria Chiu ◽  
Mary Fodor O'Brien ◽  
...  
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Food Chains ◽  
Food Items ◽  
The Usa ◽  
English Speaking ◽  
Total Fat ◽  
The Uk

AbstractObjectiveTo compare energy (calories), total and saturated fats, and Na levels for ‘kids’ menu’ food items offered by four leading multinational fast-food chains across five countries.DesignA content analysis was used to create a profile of the nutritional content of food items on kids’ menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA.SettingFood items from kids’ menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled ‘kids’ menus’.ResultsThe results by country indicate that kids’ menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids’ menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King.ConclusionsAlthough the reasons for the variation in the nutritional quality of foods on kids’ menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids’ menu food products, translating to large gains for population health.

scholarly journals Trends in Quality and Quantity of Dietary Intake from Full-Service Restaurants and Fast Food Restaurants Among US Adults, 2003–2016 (P04-147-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Junxiu Liu ◽  
Colin Rehm ◽  
Renata Micha ◽  
Dariush Mozaffarian
Keyword(s):  
Diet Quality ◽  
Fast Food ◽  
Saturated Fat ◽  
Heart Association ◽  
Poor Quality ◽  
Processed Meat ◽  
Challenges And Opportunities ◽  
Fast Food Restaurants ◽  
Over Time

Abstract Objectives Meals from full-service restaurants (FS) and fast-food restaurants (FF) are major contributors to US diets. Yet, their overall healthfulness, trends, and disparities are unknown. We sought to evaluate trends in FS and FF diet quality in US adults, and disparities by key subgroups. Methods We used data from 7 NHANES cycles 2003–2016, totaling 35,015 adults aged 20 + y. Percent of energy (%E) and meal settings (breakfast, etc.) from FS and FF were examined. Diet quality was based on the validated American Heart Association (AHA) 2020 primary diet score (components: fruits/vegetables, whole grains, fish/shellfish, sugar-sweetened beverages, sodium; range 0–50) and secondary score (adding nuts/seeds/legumes (NSL), processed meat, saturated fat; range 0–80). Analyses utilized survey-weight with energy adjusted to 2000 kcal/d. Results Between 2003–16, US adults consumed ∼9%E from FS (8.5% in 2003–04; 9.5% in 2015–16, p trend = 0.38) and ∼12%E from FF (10.5%; 13.4%; p trend = 0.31). Over this period, increasing FF meals were eaten for breakfast (4.4% to 7.6%) (p trend < 0.001). In 2015–16, diet quality of both FS and FF were low: mean primary AHA score of 17.3 and 14.7 (out of 50), respectively; and secondary AHA score of 31.6 and 27.6 (out of 80). Between 2003–16, diet quality of FS was unchanged; while FF quality was unchanged per the primary score and modestly improved per the secondary score (improvement of 4.2%; p trend < 0.001), largely due to changes in NSL and saturated fat. The % of FF meals with poor quality (<40% adherence to the AHA secondary score) declined from 74.6% to 69.8%, while the % with intermediate quality (40–79.9% adherence) increased from 25.4% to 30.2% (both p trend < 0.001) (Figure). FS meals with poor (∼50%) and intermediate (∼50%) quality were stable over time. Notably, < 0.1% of consumed FS or FF meals met ideal quality ( > 80% adherence). Disparities in FS and FF meal quality were observed by race/ethnicity, income, and education, which generally worsened over time. Conclusions FF and FS meals provide 1 in 5 calories in US adults. Modest improvements in quality were observed in FF, but not FS; average quality for both remained low, with growing disparities. These findings highlight specific challenges and opportunities for improving quality of restaurant meals in the US. Funding Sources AHA, NIH/NHLBI. Supporting Tables, Images and/or Graphs

Nutritional Quality of Lunch Meal Purchased for Children at a Fast-Food Restaurant

2011 ◽  
Vol 7 (4) ◽  
pp. 316-322 ◽  
Author(s):  
Kerri N. Boutelle ◽  
Hanaah Fannin ◽  
Ron S. Newfield ◽  
Lisa Harnack
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Fast Food Restaurant

scholarly journals Quality of Meals Consumed by US Adults at Full-Service and Fast-Food Restaurants, 2003–2016: Persistent Low Quality and Widening Disparities

2020 ◽  
Vol 150 (4) ◽  
pp. 873-883 ◽  
Author(s):  
Junxiu Liu ◽  
Colin D Rehm ◽  
Renata Micha ◽  
Dariush Mozaffarian
Keyword(s):  
Diet Quality ◽  
Fast Food ◽  
Nutritional Quality ◽  
Heart Association ◽  
Cross Sectional ◽  
Obesity Status ◽  
Meal Quality ◽  
Fast Food Restaurants ◽  
Race Ethnicity

ABSTRACT Background Meals from full-service restaurants (FS) and fast-food restaurants (FF) are an integral part of US diets, but current levels and trends in consumption, healthfulness, and related sociodemographic disparities are not well characterized. Objectives We aimed to assess patterns and nutritional quality (using validated American Heart Association [AHA] diet scores) of FS and FF meals consumed by US adults. Methods Serial cross-sectional investigation utilizing 24-h dietary recalls in survey-weighted, nationally representative samples of 35,015 adults aged ≥20 y from 7 NHANES cycles, 2003–2016. Results Between 2003 and 2016, American adults consumed ∼21 percent of energyfrom restaurants (FS: 8.5% in 2003–2004, 9.5% in 2015–2016, P-trend = 0.38; FF: 10.5%; 13.4%, P-trend = 0.31). Over this period, more FF meals were eaten for breakfast (from 4.4% to 7.6% of all breakfasts, P-trend &lt;0.001), with no changes for lunch (15.2% to 15.3%) or dinner (14.6% to 14.4%). In 2015–2016, diet quality of both FS and FF were low, with mean AHA diet scores of 31.6 and 27.6 (out of 80). Between 2003 and 2016, diet quality of FF meals improved slightly, (the percentage with poor quality went from 74.6% to 69.8%; and with intermediate quality, from 25.4% to 30.2%; P-trend &lt;0.001 each). Proportions of FS meals of poor (∼50%) and intermediate (∼50%) quality were stable over time, with &lt;0.1% of consumed FS or FF meals meeting ideal quality. Disparities in FS meal quality persisted by race/ethnicity, obesity status, and education and worsened by income; whereas disparities in FF meal quality persisted by age, sex, and obesity status and worsened by race/ethnicity, education, and income. Conclusions Between 2003 and 2016, FF and FS meals provided 1 in 5 calories for US adults. Modest improvements occurred in nutritional quality of FF, but not FS, meals consumed, and the average quality for both remained low with persistent or widening disparities. These findings highlight the need for strategies to improve the nutritional quality of US restaurant meals.

scholarly journals THE LEVEL OF SERVICE QUALITY OF FAST-FOOD RESTAURANTS IN SEMARANG

2020 ◽  
Vol 5 (2) ◽  
pp. 212-219
Author(s):  
Imam Nuryanto ◽  
Ida Farida
Keyword(s):  
Service Quality ◽  
Customer Loyalty ◽  
Fast Food ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Home Delivery ◽  
Fast Food Restaurant ◽  
Fast Food Restaurants ◽  
Customer Services

The purpose of this research is to find out the influence of service quality (tangible, reliability, responsiveness, empathy) on customer loyalty. The object chosen in this research is fast-food restaurant in Semarang. The sample in this research is determined by purposive sampling method which then obtained the number of a sample as many as 100 respondents. The data in this research were obtained by the questionnaire. The data analysis used in this research is multiple linear regression analysis methods. The results of this research prove and give the conclusion that: service quality has a positive and significant influence on customer loyalty. The empathy variable is the highest variable affecting customer loyalty, because during the COVID 19, personal service was needed. Each consumer is unique, so the needs of customer services vary. Customers can use delivery or take away, home delivery, drive-thru, online and KFC box servicesKeywords: service quality; customer loyalty; fast-food restaurant

Measurements of Friction Coefficient on Kitchen Floors in Restaurants

2013 ◽  
Vol 303-306 ◽  
pp. 773-776 ◽  
Author(s):  
Kai Way Li ◽  
Hsuan Cheng Lin ◽  
Ching Chung Chen ◽  
Li Wen Liu ◽  
Chih Yong Chen
Keyword(s):  
Fast Food ◽  
The Other ◽  
Food Preparation ◽  
Fast Food Restaurant ◽  
Safety Standard ◽  
Employee Safety ◽  
The Usa ◽  
The Coefficient Of Friction ◽  
Fast Food Restaurants ◽  
Friction Measurements

Friction measurements in the field were conducted in twelve restaurants in Taiwan. Four restaurants for each of the Chinese style, western style, and western style fast food restaurant were visited. The Brungraber Mark II slipmeter was adopte to measure the coefficient of friction (COF) in three areas in each of the restaurant. The results showed that three, two Chinese style and one western style, of the restaurants had mean COF lower than 0.5, a safety standard commonly adopted in the USA. Engineering/managerial interventions are required for those restaurants as far as employee safety is concerned. The fast food restaurants had more consistent COF levels than those of the other two types of restaurants as these restaurants only operate down-stream food preparation in the store. The Chinese style restaurants had significantly (p<0.05) lower COF than those of the western style restaurants. This was consistent with the commonly belief that Chinese style cuisine is much greasy, in general, as compared to those of western cooking.

Friction variation in assessing slipperiness in fast-food restaurants in the USA

2006 ◽  
Author(s):  
Wen-Ruey Chang ◽  
Yueng-Hsiang Huang ◽  
Kai Way Li ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney
Keyword(s):  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants

An Innovative Approach for Online Food Order Management System

2018 ◽  
Vol 8 (3) ◽  
pp. 19
Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal
Keyword(s):  
Open Source Software ◽  
Fast Food ◽  
Book Order ◽  
Food Items ◽  
Order Management ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
System Administrator ◽  
Data Connection ◽  
Food Order

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.

scholarly journals Determinants of Behavioral Intention of the Use of Self-Order Kiosks in Fast-Food Restaurants: Focus on the Moderating Effect of Difference Age

SAGE Open ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 215824402110319
Author(s):  
Tae Kyun Na ◽  
Jae Yeon Yang ◽  
Sun Ho Lee
Keyword(s):  
Behavioral Intention ◽  
Fast Food ◽  
Moderating Effect ◽  
Age Difference ◽  
Fast Food Restaurant ◽  
Use Of Technology ◽  
Cognitive Age ◽  
Fast Food Restaurants ◽  
The Difference ◽  
Minimal Effort

The aim of this study was to derive determinants that affect the behavior associated with using self-order kiosks among fast-food restaurant consumers through the Unified Theory of Acceptance and Use of Technology model, and to analyze the moderating effect of consumers’ difference age (difference between individuals’ cognitive age and chronological age) among the variables. From December 1 to 30, 2019, a survey was conducted on 316 customers using four different fast-food restaurants in the Seoul Station. The results showed that the higher the price value, social influence, performance expectancy, and hedonic motivation, the higher the behavioral intention of ordering through the kiosk; furthermore, the higher the difference age, the higher the behavioral intention of using a kiosk. Therefore, fast-food restaurant operators need to ensure that customers who are unfamiliar with using kiosks can order and make payments through kiosks with minimal effort and reasonable price value.

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