Lunch Break in the Cab of My Truck

2021 ◽  
pp. 18-18
Keyword(s):  
Lunch Break

Intraday analysis of regulation change in microstructure: evidence from an emerging market

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Eyup Kadioglu
Keyword(s):  
Trading Volume ◽  
Emerging Market ◽  
Lunch Break ◽  
Content Type ◽  
Call Auction ◽  
Regulation Change ◽  
Intraday Volatility ◽  
Continuous Trading ◽  
The Impact ◽  
Mixture Of Distribution Hypothesis

PurposeThis study investigates the impact of simultaneously replacing both midday single-price call auction and lunch break with multi-price continuous trading on intraday volatility–volume patterns as well as the intraday volatility–volume nexus.Design/methodology/approachThe analysis utilises 150 m tick-by-tick transaction data related to 333 stocks traded on Borsa Istanbul Equity Market covering a period of 2 months prior to and following the change. In addition to graphic comparisons, the study uses difference in mean tests, panel-fixed generalized least squares (GLS), panel-random GLS and random-effects linear models with AR(1) disturbance regression estimations.FindingsThe results show that intraday volatility and trading volume form an inverse J-shape and are positively correlated. It is observed that the implementation of the regulation change decreased intraday volatility and increased trading volume. Additionally, the results indicate a negative volatility–liquidity and a positive volume–liquidity relationship, supporting the mixture of distribution hypothesis.Research limitations/implicationsEnhanced market efficiency provides greater opportunity for investment and risk management. Investors can benefit from the findings on the intraday volatility–volume nexus, which is an indicator of informed trading, and regulatory authorities can use volume to oversight volatility.Originality/valueThis very rare regulation change of the simultaneous replacement of the lunch break and midday call auction with continuous trading is investigated in the context of intraday volume and volatility. This study also expands upon some important findings on the volume–volatility nexus for the Turkish Stock Market.

Simply Food

2015 ◽  
pp. 165-177
Author(s):  
Hakim A. Meshreki ◽  
Maha Mourad
Keyword(s):  
Marketing Strategy ◽  
Fast Food ◽  
Business Professionals ◽  
High Quality ◽  
Lunch Break ◽  
Expansion Strategy ◽  
Quality Food ◽  
Limited Budget ◽  
Young Students

Simply food is the first food brand that was launched in September 2013 by “Orange International” company. Simply food's aim is to provide a high quality food round the corner for young students and business professionals who are seeking a high quality meal during their lunch break or their evening outing. Simply Food team has many prospects to work upon in terms of the management of the stores in addition to expansion and creation of other simply brands. Issues facing management are which simply sub-brands to launch that would be integrated into the simply brand and how to expand simply stores in Egypt and the region. Furthermore, what is the proper marketing strategy given the limited budget available that would help strengthening the simply brand? What is the proper regional expansion strategy that would enable the simply brand to the fast food destination for customers in the region?

scholarly journals Why I . . . take a lunch break

BMJ ◽  
2020 ◽  
pp. m238
Author(s):  
Francesca Robinson
Keyword(s):  
Lunch Break

LUNCH BREAKS UNPACKED: THE EFFECT OF DAILY LUNCH BREAK ACTIVITIES AND CONTROL OVER BREAK ON FATIGUE

2011 ◽  
Vol 2011 (1) ◽  
pp. 1-6 ◽  
Author(s):  
John P. Trougakos ◽  
Ivona Hideg ◽  
Bonnie Hayden Cheng
Keyword(s):  
Lunch Break ◽  
And Control

scholarly journals A digital meal nutritional score may influence food choices in a workplace restaurant: A pilot study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Daniela Prozorovscaia ◽  
Emma Jacquier ◽  
Florent Dudan ◽  
Suttipong Mungkala ◽  
Hilary Green
Keyword(s):  
Food Choices ◽  
Research Centre ◽  
Dietary Recommendations ◽  
Workplace Education ◽  
Lunch Break ◽  
Education Campaign ◽  
Behaviour Changes ◽  
Nutritional Score ◽  
The Impact

AbstractIntroductionFood choice is complex. Digital nutrition applications are emerging to help decisions about food choices. Nestlé's Meal Nutritional Score (MNS) is a number between 0 and 100 that provides a measure of the extent to which a meal meets US dietary recommendations. The objective was to evaluate if the MNS influences food choices in a workplace restaurant.Materials and MethodsA workplace education campaign ran over two weeks in order to introduce the MNS to employees. This was done during the lunch break at the entrance to the cafeteria of Nestlé's research centre, which serves around 250 hot meals at lunchtime every day. Employees choose between a typical Western meal, a healthy meal and a vegetarian meal. During the campaign, and for three weeks afterwards, LED screens displayed the MNS for the three different types of meal, every day. Employees’ voluntary feedback on the MNS was collected using a closed-ended questionnaire. Descriptive analyses were done for the scores and sales of each type of meals for one week before the education campaign, immediately after the campaign and three weeks later. Data are reported as mean ± 1 standard deviation.ResultsFeedback was obtained from 152 employees, of whom 96% said the MNS helped them to understand the nutritional balance of the meals, and 38% said the MNS influenced their meal choices. The MNS scores pre-campaign, post-post campaign and 3 weeks later were 52 ± 14, 50 ± 16 and 56 ± 11 for the Western meal; 54 ± 14, 62 ± 6 and 67 ± 6 for the healthy meal and 64 ± 11, 57 ± 14 and 57 ± 12 for the vegetarian meal, respectively. The percentage of sales pre-campaign, post-post campaign and 3 weeks later were 48 ± 10%, 43 ± 9% and 33 ± 9% for the Western meal; 25 ± 10%, 30 ± 8% and 36 ± 10% for the healthy meal, and 27 ± 4%, 27 ± 4% and 30 ± 8% for the vegetarian meal, respectively.DiscussionThe number of people selecting the healthy meal, which usually had the best score, increased during the three weeks following the education campaign, suggesting that the MNS positively influences food choices. The MNS may also help chefs to design more nutritionally balanced meals. Longer-term follow up is necessary to evaluate if these are sustained behaviour changes as well as to test the impact of the MNS in a different workplace environment.

scholarly journals Shorter lunch breaks lead secondary-school students to make less healthy dietary choices: multilevel analysis of cross-sectional national survey data

2014 ◽  
Vol 18 (9) ◽  
pp. 1626-1634 ◽  
Author(s):  
Nicholas Townsend
Keyword(s):  
Secondary Schools ◽  
Multilevel Analysis ◽  
Daily Basis ◽  
School Level ◽  
School Students ◽  
Cross Sectional ◽  
Lunch Break ◽  
Dietary Choice ◽  
Dietary Choices ◽  
The Impact

AbstractObjectiveAt the time of the study a number of schools within Wales had shortened the amount of time they allow for lunch break. The study investigated the association between length of lunch break and the dietary choices of students in secondary schools.DesignStudent-level data, collected through anonymised questionnaires, included reported dietary choices and correlates of these; data on school approaches to food were collected through postal surveys. Multilevel analysis was used to study the independent association between lunch-break length and student dietary choice.SettingData were collected from secondary schools in Wales that were part of the 2005/2006 Health Behaviour in School-aged Children (HBSC) study.SubjectsThe final sample for analysis included data from 6693 students aged 11–16 years and 289 teachers from sixty-four secondary schools in Wales.ResultsOnce controlling for many individual-level and school-level factors, the length of time allowed for lunch across the range for schools included in the study (minimum =25 min, maximum =62·5 min) was associated with higher odds of students eating fruit for lunch (2·20; 95 % CI 1·18, 4·11) and fruit and vegetables on a daily basis (2·15; 95 % CI 1·33, 3·47) but lower odds of eating unhealthy foods on a daily basis (0·44; 95 % CI 0·24, 0·80).ConclusionsShorter lunch breaks are associated with less healthy dietary choices by students. Schools should consider the impact that lunch-break length has on student dietary choice as well as on other behaviours. Policy makers should work with schools in encouraging them to maintain lunch breaks of a length that allow pupils to make healthy choices.

What makes for a good break? A diary study on recovery experiences during lunch break

2017 ◽  
Vol 91 (1) ◽  
pp. 134-157 ◽  
Author(s):  
Christine Bosch ◽  
Sabine Sonnentag ◽  
Anna Sophia Pinck
Keyword(s):  
Diary Study ◽  
Lunch Break ◽  
Recovery Experiences

Eating at Work: The Role of the Lunch-Break and Canteens for Wellbeing at Work in Europe

2020 ◽  
Vol 150 (3) ◽  
pp. 1043-1076 ◽  
Author(s):  
Paolo Corvo ◽  
Michele Filippo Fontefrancesco ◽  
Raffaele Matacena
Keyword(s):  
Lunch Break

Lunch break

1984 ◽  
Vol 16 (3) ◽  
pp. 70-72 ◽  
Author(s):  
Shi Tiesheng
Keyword(s):  
Lunch Break

scholarly journals Food preferences during lunch break: Elementary school children from 9 to 10 years / Preferencias alimentarias durante el recreo escolar: Niños de primaria de 9 a 10 años

2018 ◽  
Vol 9 (2) ◽  
pp. 250-263
Author(s):  
Andrea Doria Valencia Niño de Rivera ◽  
Carolina Mata Miranda ◽  
Cynthia De Lira García
Keyword(s):  
Food Preferences ◽  
Ethnographic Study ◽  
Full Time ◽  
Organoleptic Properties ◽  
Lunch Break ◽  
Children's Narratives ◽  
Food Education ◽  
The Family ◽  
Age Range ◽  
Public Primary School

Abstract Feeding children during school hours is essential, so to adapt the food supply, it is necessary to know what are students' food preferences. Thus, the purpose of this study was to identify the reasons for preferences and food consumption during school breaks. Thirty-eight children with an age range of 9 to 10 years (55% girls and 45% boys), from a full-time public primary school participated. This ethnographic study comprised the recording of commonly consumed and preferred foods, as well as children's narratives, through directed observation, unstructured interviews and drawings. It was found that children's food preferences are closely linked to the family context and the feelings linked to them. However, these preferences also influence the food education received (school and extra-school), as well as the availability-restriction of food within the school. In conclusion, although children could not consume their favorite food at school, they adapted their preferences according to the foods available at school, so the selection varied based on the perception and weighting of the organoleptic properties of the food (e.g., taste, consistency, temperature).Resumen La alimentación de los niños durante el horario escolar es fundamental, por lo que a fin de adecuar la oferta alimentaria, es indispensable conocer cuáles son las preferencias alimentarias del alumnado. Así, el propósito de este estudio fue identificar los motivos de las preferencias y el consumo de alimentos durante el recreo escolar. Participaron 38 niños de 9-10 años de edad (55% niñas y 45% niños), alumnos de una escuela primaria pública de tiempo completo. Este estudio etnográfico comprendió el registro de alimentos consumidos y preferidos habitualmente, así como las narrativas de los niños, a través de observación dirigida, entrevistas no estructuradas y elaboración de dibujos. Se encontró que las preferencias alimentarias de los niños están estrechamente vinculadas al contexto familiar y los sentimientos ligados a éste. No obstante, en dichas preferencias influyen también la educación alimentaria recibida (escolar y extra-escolar), así como la disponibilidad-restricción de alimentos dentro de la escuela. En conclusión, aunque las y los niños podían no consumir en el recreo escolar su alimento favorito, adaptaban sus preferencias en función de los alimentos disponibles en la escuela, de modo que la selección variaba en función de la percepción y ponderación de las propiedades organolépticas del alimento (e.g., sabor, consistencia, temperatura).

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