EVALUATION OF THE INFLUENCE OF KITCHEN ENVIRONMENT FOR FAST FOOD RESTAURANT ON FATIGUE AND PERFORMANCE OF COOKS BY AGE

Burger King is the one of the most successful fast food restaurant in the world. According to Wikipedia, there are 17,796 locations of Burger King all over the world in 2018. Burger King also has its Instagram account. Now this account has been followed by 1,6 million people and has posted 938 posts. That statistic shows that Burger King is active in social media especially in Instagram platform. The writer see the indication of the using of Persuasive Strategies because in promoting their product. In this research the writer wants to know the persuasive strategies that applied in Burger King’s Instagram post caption and the most used strategy. This research applied Qualitative Method as research method. This research has two findings, first, there are 13 strategies that appear in Burger King’s Instagram post caption they are, Anecdote, Assonance, Cliché, Connotation, Evidence, Everyday/Colloquial Language, Hyperbole, Imagery, Inclusive Language, Pun, Repetition, Rhetorical Question, and Simile. Second, the most used strategy is Everyday/Colloquial Language.

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Food Choice Decisions of Collegiate Division I Athletes: A Qualitative Exploratory Study

Nutrients ◽

10.3390/nu13072322 ◽

2021 ◽

Vol 13 (7) ◽

pp. 2322

Author(s):

Kaitlyn M. Eck ◽

Carol Byrd-Bredbenner

Keyword(s):

Health Beliefs ◽

Fast Food ◽

Division I ◽

Iron Protein ◽

Food And Nutrition ◽

Fried Foods ◽

Potential Benefits ◽

And Performance ◽

Division I Athletes ◽

Nutrition Professionals

Limited research has examined athletes’ food and health beliefs and decisions and the congruence of these decisions with recommendations from nutrition professionals. This study aimed to improve understanding of athletes’ food-related beliefs and practices to enable nutrition professionals to more effectively enhance performance while protecting athletes’ health. Division I college athletes (n = 14, 64% female) from a variety of sports were recruited to participate in 20-min semi-structured phone interviews about food and nutrition-related behaviors and cognitions. Data were content analyzed to identify themes and trends. Prominent factors influencing athletes’ food choices were potential benefits to health and performance, availability of foods, and recommendations from sports dietitians. Foods commonly consumed by athletes, including fruits, vegetables, and lean protein, were generally healthy and aligned with sports nutrition recommendations. Athletes avoided energy-dense nutrient-poor foods, such as fast food and fried foods, with the goal of improving performance. Some athletes took supplements (i.e., multivitamin, iron, protein) on the premise that they would improve health and enhance performance or recovery. While athletes’ nutrition behaviors are generally congruent with current recommendations, findings highlighted misconceptions held by athletes related to the benefits of some supplements and the belief that packaged/processed foods were inherently less healthy than other options. Nutrition misconceptions held by athletes and incongruities between athletes’ nutrition knowledge and behaviors suggest that dietitians should aim to dispel misconceptions held by athletes and provide additional guidance and information to support athletes’ current healthful behaviors to ensure these behaviors extend beyond their college athletic career.

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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 ◽

10.1177/21582440211031907 ◽

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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