scholarly journals Are Fast Food “Trans-Fat” Claims True? An Infraspec VFA-IR Spectrometer Analysis of Trans-fat content in select food items purchased from Long John Silver’s

2014 ◽  
Vol 3 (4) ◽  
pp. 195-200 ◽  
Author(s):  
Sharron Jenkins ◽  
Patty Campbell ◽  
Charmita Burch
Keyword(s):  
Fast Food ◽  
Fat Content ◽  
Trans Fat ◽  
Food Items

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.

Abstract P138: Lifestyle Goals in Pediatric Preventive Cardiology: Practical Clinical Application

Circulation ◽  
2015 ◽  
Vol 131 (suppl_1) ◽  
Author(s):  
Justin P Zachariah ◽  
Michael M Mendelson ◽  
Suzanne Griggs ◽  
Heather H Ryan ◽  
Annette L Baker ◽  
...  
Keyword(s):  
Real World ◽  
Fast Food ◽  
Lipid Level ◽  
Laboratory Data ◽  
Management Plan ◽  
Trans Fat ◽  
Lipid Management ◽  
Preventive Cardiology ◽  
Low Hdl

BACKGROUND: Lifestyle change is recommended by the 2011 NHLBI Expert Panel Integrated Guidelines as the cornerstone of pediatric lipid management. Using a Standardized Clinical Assessment and Management Plan (SCAMP)© (IRCDA Inc, Boston MA) as an implementation tool, we examined in a real-world setting the effect of making 3 lifestyle goals on lipid levels in youth referred to a pediatric Preventive Cardiology clinic. METHODS: Prospectively collected anthropometric, clinical, and laboratory data were analyzed on youth referred for lipid abnormalities between September 2010 and March 2014. Percent change in lipid fractions from baseline to last follow-up was calculated. Lifestyle recommendations given at initial visit were predictors of interest considered individually and as groups of 3. Multivariable adjusted linear regression was used to identify lifestyle combination trios that were associated with dyslipidemia change. RESULTS: Among 325 patients (55% female, median follow-up time 17 [IQR 10,28] months; mean age 13±4yrs], high LDL (>130 mg/dL) was present in 62%, high TG (> 150 mg/dL) in 35%, and low HDL (<40 mg/dL) in 28%. In those with the relevant lipid abnormality, LDL decreased by 11±17%, TG declined by 22±35% and HDL improved by 15±35%. Overall, BMI percentile declined by 2 points. The most common lifestyle goals given were ‘decrease saturated/trans fat’ (63%), ‘increase vegetables/fruit’ (61%), ‘increase exercise’ (55%), ‘continue exercise’ (35%), and ‘decrease glycemic index’ (30%). In those with HDL<40 adjusted for age and sex, ‘increase fish and nuts’ was associated with HDL improvement (6.52mg/dL[ 2.38,10.66];p=0.002) but, unexpectedly, ‘increase vegetables/fruit’ was associated with worse HDL (-3.87mg/dL[95%CI-6.75,-0.99]; p=0.01). In those with TG>150 as expected, ‘decrease fast food/eating out’ was associated with lower TG (37%[13,54]; p=0.006). After adjustment for age, sex, baseline lipid level, and BMI percentile change, the trio of ‘increasing vegetables/fruit’, ‘decreasing saturated/trans fat’, and ‘continue exercise’ was associated with lower LDL (-17.64mg/dL[-3.62,-31.56];p=0.01). Intriguingly, substituting ‘increase exercise’ instead of ‘continue exercise’ in this trio was not associated with lipid change. CONCLUSIONS: In a real-world cohort of dyslipidemic youth, providing lifestyle goals was associated with favorable lipid changes, with some combinations showing particular benefits. More data is warranted to explore the effect of specific lifestyle goal combinations in youth.

scholarly journals Mortality outcomes associated with intake of fast-food items and sugar-sweetened drinks among older adults in the Vitamins and Lifestyle (VITAL) study

2016 ◽  
Vol 19 (18) ◽  
pp. 3319-3326 ◽  
Author(s):  
Wendy E Barrington ◽  
Emily White
Keyword(s):  
Asian American ◽  
Alaska Native ◽  
Fast Food ◽  
Total Mortality ◽  
Washington State ◽  
Cox Models ◽  
Risk Of Death ◽  
Food Items ◽  
Specific Mortality ◽  
State Death

AbstractObjectiveTo evaluate associations of fast-food items (FFI) and sugar-sweetened drinks (SSD) with mortality outcomes including deaths due to any cause, CVD and total cancers among a large sample of adults.DesignUsing a prospective design, risk of death was compared across baseline dietary exposures. Intakes of FFI and SSD were quantified using a semi-quantitative FFQ (baseline data collected 2000–2002). Deaths (n4187) were obtained via the Washington State death file through 2008, excluding deaths in the first year of follow-up. Causes of death were categorized as due to CVD (I00–I99) or cancer (C00–D48). Cox models were used to estimated hazard ratios (HR) and 95 % CI.SettingThe Vitamins and Lifestyle (VITAL) study among adults living in Western Washington State.SubjectsMen and women (n69 582) between 50 and 76 years of age at baseline.ResultsIntakes of FFI and SSD were higher among individuals who were younger, female, African-American, American Indian or Alaska Native, Asian-American or Pacific Islander, of lower educational attainment, and of lower income (P<0·0001 for all). Higher risk of total mortality was associated with greater intake of FFI (HR=1·16; 95 % CI 1·04, 1·29;P=0·004; comparing highestv. lowest quartile) and SSD (HR=1·19; 95 % CI 1·08, 1·30;P<0·0001; comparing highestv. lowest quartile). Higher intake of FFI was associated with greater cancer-specific mortality while an association with CVD-specific mortality was suggested. Associations between intake of SSD and cause-specific mortality were less clear.ConclusionsIntake of FFI and SSD has a detrimental effect on future mortality risk. These findings may be salient to socially patterned disparities in mortality.

scholarly journals Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China

2018 ◽  
Vol 21 (7) ◽  
pp. 1307-1318 ◽  
Author(s):  
Xiaofang Jia ◽  
Jiawu Liu ◽  
Bo Chen ◽  
Donghui Jin ◽  
Zhongxi Fu ◽  
...  
Keyword(s):  
Fast Food ◽  
Regression Models ◽  
Food Choices ◽  
Food Composition ◽  
Hunan Province ◽  
Additional Contribution ◽  
Food Items ◽  
Total Fat ◽  
Composite Samples ◽  
At Home

AbstractObjectiveEating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home.DesignEight commonly consumed dishes were collected in twenty of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items were collected from ten KFC, McDonald’s and food stalls. Five samples per dish were randomly pooled from every location. Nutrients were analysed and energy was calculated in composite samples. Differences in nutrients of dishes by preparation location were determined.SettingHunan Province, China.SubjectsNa, K, protein, total fat, fatty acids, carbohydrate and energy in dishes.ResultsOn average, both the absolute and relative fat contents, SFA and Na:K ratio were higher in dishes prepared in restaurants than households (P < 0·05). Protein was 15 % higher in animal food-based dishes prepared in households than restaurants (P<0·05). Quantile regression models found that, at the 90th quantile, restaurant preparation was consistently negatively associated with protein and positively associated with the percentage of energy from fat in all dishes. Moreover, restaurant preparation also positively influenced the SFA content in dishes, except at the highest quantiles.ConclusionsThese findings suggest that compared with home preparation, dishes prepared in restaurants in China may differ in concentrations of total fat, SFA, protein and Na:K ratio, which may further contribute, beyond food choices, to less healthy nutrient intakes linked to eating away from home.

scholarly journals Menu Descriptions and Nutrient Content of Food Items in U.S. Restaurants (FS02-01-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Danielle Krobath ◽  
William Masters ◽  
Megan Mueller
Keyword(s):  
Saturated Fat ◽  
Nutrient Content ◽  
The United States ◽  
Dietary Guidelines ◽  
Health Claims ◽  
Trans Fat ◽  
Dietary Recommendations ◽  
Food Items ◽  
Significant Difference ◽  
Nutrient Data

Abstract Objectives This study concerns how the description of foods on restaurant menus relates to their nutrient content as disclosed on company websites. We aimed to test halo effects, regarding how claims about some desirable features might be associated with the presence of other attributes. Methods We used item descriptions and nutrient data for food items (n = 92,949) at the top-selling restaurant chains (n = 92) from 2012 through 2017 in the United States, compiled by the MenuStat project. We classified items into 4 types (mains, appetizers, desserts, sides) and claims into 3 groups using 29 search terms based on consumer interests in health (e.g., “nutritious”), product sourcing (e.g., “local” or “organic”), and vegetal items (vegetarian or vegan). Nutrient data focus on 4 dietary recommendations to limit sodium (mg), trans-fat (g) and saturated fats (% of energy), and to increase fiber (g). We also report calories per item (kcal) and its share from carbohydrates, protein and total fat (%). We used multiple regression to test whether nutrient content was associated with menu claims, controlling for year and restaurant brand, the item being marked as “shareable”, on a kid's menu, or regional and limited-time offerings. Methods and hypotheses were preregistered on As-Predicted.com. Results Contrary to our prediction, nutrient content was more often aligned with U.S. dietary guidelines when their description did include claims. With 3 claim types, 4 food types and 4 recommendations we test 48 possible cases. In 25 (52%) we found alignment between claims and nutrient recommendations, e.g., main dishes with health-related claims had 2% less calories from saturated fat (P < 0.01) and 142 mg less sodium (P < 0.01). In 3 of 48 cases (7%), claims were contrary to recommendations, all of which were desserts with sourcing claims which had more sodium, more trans-fat and more saturated fat than other desserts (all P < 0.01). In 20 of 48 cases (42%) there was no significant difference between items with and without claims. Conclusions Items described as vegetarian/vegan or with sourcing and health claims had nutrient contents that were more often aligned with dietary guidelines than other items. Menu labeling that communicates meal content more directly, such as nutrient fact panels, could inform choice and build trust in restaurant meals. Funding Sources None.

scholarly journals Consumers' Preference of Fast Food Items in Kathmandu Valley

NCC Journal ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 17-25
Author(s):  
Bharat Rai ◽  
Rajshree R Rawal
Keyword(s):  
Regression Analysis ◽  
Fast Food ◽  
Positive Impact ◽  
Pearson Correlation ◽  
Consumer Preference ◽  
Primary Data ◽  
Kathmandu Valley ◽  
Brand Preference ◽  
Independent Variables ◽  
Food Items

The main purpose of this study is to understand and evaluate the factors affecting consumer's preference of fast food items in Kathmandu Valley. Taste, price, ambience and location have been taken as independent variables and brand preference has been taken as dependent variable in the study. The study has been adopted the descriptive and causal research design. Samplesize has been taken 226 under the study. Primary data for the research has-been collected using structured questionnaire from fast food consumer within Kathmandu Valley of University students. To analyze the collected data, descriptive statistics, and Pearson correlation as well as regression analysis has been conducted to identify the relationship and effect between independent variables (taste, price, ambience and location) and dependent variable (consumer preference). SPSS has been used to process the data and to find the result of the data analysis. By the correlation analysis there is significant relationships between independent variables (taste, price, ambience and location) and dependent variable (brand preference). Based on regression analysis, taste, ambience and location have significant and positive impact on consumer preference for fast food items. It means consumers are much more concerned and aware about these factors while consuming the fast food. Similarly, price has less or no effect on consumer preference for fast food items for the respondents taken under the study.

scholarly journals Regional and traffic-related air pollutants are associated with higher consumption of fast food and trans fat among adolescents

2018 ◽  
Vol 109 (1) ◽  
pp. 99-108 ◽  
Author(s):  
Zhanghua Chen ◽  
Megan M Herting ◽  
Leda Chatzi ◽  
Britni R Belcher ◽  
Tanya L Alderete ◽  
...  
Keyword(s):  
Air Pollution ◽  
Fast Food ◽  
Air Pollutants ◽  
Fine Particles ◽  
Health Study ◽  
School Age Children ◽  
Dispersion Modeling ◽  
Trans Fat ◽  
Acid Vapor ◽  
Increased Risk

ABSTRACT Background Air pollution exposures are novel contributors to the growing childhood obesity epidemic. One possible mechanism linking air pollution exposures and obesity is through changes in food consumption patterns. Objective The aim of this study was to examine the longitudinal association between childhood exposure to air pollutants and changes in diet among adolescents. Design School-age children were enrolled in the Southern California Children's Health Study during 1993–1994 (n = 3100) and were followed for 4–8 y. Community-level regional air pollutants [e.g., nitrogen dioxide (NO2), elemental carbon (EC), and fine particles with aerodynamic diameter &lt;2.5 µm (PM2.5)] were measured at central monitoring stations. Line dispersion modeling was used to estimate concentrations of traffic-related air pollutants based on nitrogen oxides (NOx) at participants’ residential addresses. In addition, self-reported diet information was collected annually using a structured youth/adolescent food-frequency questionnaire during 1997–2001. Generalized linear mixed-effects models were used in the association analyses. Results Higher exposures to regional and traffic-related air pollutants were associated with intake of a high-trans-fat diet, after adjusting for confounders including socioeconomic status and access to fast food in the community. A 2-SD (12.2 parts per billion) increase in regional NO2 exposure was associated with a 34% increased risk of consuming a high-trans-fat diet compared with a low-trans-fat diet (OR: 1.34; 95% CI: 1.05, 1.72). In addition, higher exposures to acid vapor, EC, PM2.5, and non-freeway NOx were all associated with higher consumption of dietary trans fat (all P &lt; 0.04). Notably, higher exposures to regional NO2, acid vapor, and EC were also associated with a higher consumption of fast food (all P &lt; 0.05). Conclusions Childhood exposures to regional and traffic-related air pollutants were associated with increased consumption by adolescents of trans fat and fast foods. Our results indicate that air pollution exposures may contribute to obesogenic behaviors. This study was registered at clinicaltrials.gov as NCT03379298.

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