Cooking at Home, Fast Food, Meat Consumption, and Dietary Carbon Footprint among US Adults

Shifting consumer behavior towards more sustainable diets can benefit environmental sustainability and human health. Although more frequent home cooking is associated with a better diet quality and fast-food consumption with worse diet quality, the environmental impact of diets based on frequency of cooking or eating fast food is not well understood. The objective of this study was to investigate whether the frequency of cooking dinner at home or eating fast food is associated with dietary greenhouse gas emissions (GHGE). We linked 24-h dietary recall data from adult respondents in the 2007–2010 National Health and Nutrition Examination Survey (NHANES) (N = 11,469) to a database of GHGE factors to obtain a measure of dietary GHGE (kgCO2-eq/2000 kcal) (the sum of emissions released in the production of food for an individual’s diet), adjusted by energy intake (kgCO2-eq/2000 kcal). We examined associations between frequency of cooking dinner (the only meal for which cooking frequency was measured), frequency of eating fast food, and dietary GHGE and protein sources (beef, pork, poultry, other meat, and fish and seafood (g/2000 kcal)) using generalized linearized regression models that controlled for age, sex, and other socio-economic characteristics. Greater cooking frequency was associated with higher dietary GHGE. In fully adjusted models, cooking 5–6 times/week was associated with an additional 0.058 kgCO2-eq/2000 kcal (SE 0.033) and cooking 7 times/week was associated with an additional 0.057 kgCO2-eq/2000 kcal (SE 0.027) when compared to cooking 0–2 times/week. Individuals in households who cooked dinner more frequently consumed significantly more meat, poultry, and fish (cooking 7 times/week: 148.7 g/2000 kcal vs. cooking 0–2 times/week: 135.4 g/2000 kcal, p-trend = 0.005), which could explain the association with a higher carbon footprint diet. There were few associations of note between fast-food frequency and GHGE. Policies and interventions that reduce consumption of meat and increase consumption of plants when both cooking meals at home and eating meals out are needed to shift toward diets that will be beneficial for both human health and the health of the planet.

Oral Hygiene Practices and Knowledge among Adolescents Aged between 15 and 17 Years Old during Fixed Orthodontic Treatment: Multicentre Study Conducted in France

The aims of this study were to assess oral health knowledge, attitudes, and practices among orthodontic patients between the ages of 15 and 17 years old compared to adolescents without orthodontic treatment. This cross-sectional study included 392 adolescents drawn from various French teaching hospitals. A closed-ended questionnaire was used to collect data. Adolescents undergoing orthodontic treatment had a higher knowledge of oral health than adolescents without orthodontic treatment. The majority of adolescents for both groups (69%) claimed to brush their teeth twice a day. Regarding complimentary dental material, 81.9% of adolescents without orthodontic treatment never used an interdental brush and 78.8% never used dental floss. For those undergoing orthodontic treatment, 48.5% never used interdental brush. Only 4% of adolescents without and 3% of adolescents with orthodontic treatment never consumed fizzy drinks, 4.9% and 3% never consumed sweets, 4% and 8.4% never ate fast-food. Adolescents without treatment consumed more sodas (p=0.04) and more fast food (p=0.03). Adolescents had insufficient knowledge of oral health. Health education programmes should be implemented to improve adolescents' knowledge and individual oral prophylaxis with interdental brushes.

Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes

Food is the source from where a person obtains the body’s daily requirements. People’s current daily habits force them to consume fast food, which is known for its poor nutritional and safety features. So, it is urgent to provide a suitable substitution product to solve this issue. The present investigation aimed to produce a bar with a dual function: nutritional and long shelf life. Two materials were chosen to support the bar manufacturing regarding their bioactive contents, barley malt grass (BMG) and pomegranate byproducts (PBD). Chemical composition, antioxidant, and antimicrobial potency were measured. Β-carotene, vitamin C, and tocopherol were determined using HPLC apparatus. Extracts’ bio-safety against cell lines was determined, besides their enhancement against cell-death factors. Simulation experiments were designed to evaluate extracts’ impact to extend bar shelf life. Data represented the richness of essential minerals and fibers. Results of the FTIR reflected the existence of various active groups in the contents. Phenolic fractions of PBD are distinctive for their content of ellagic (39.21 ± 5.42 mg/kg), ferulic acid fractions (31.28 ± 4.07 mg/kg) which is a known with antifungal activity. Extracts and their mix (1:1) represented inhibition zone diameters that reach 15.1 ± 1.66 mm for bacteria and 23.81 ± 1.41 mm for fungi. Extracts were shown to have better safety against the cell line strain of hepatic HL-7702, with an elevation of a harmful dose of aflatoxin (IC50 304.5 µg/mL for PBD, IC50 381 µg/mL for BMG). Sensory evaluation of fortified bars reflected a preferable application of mix (1:1) due to color attributes and panelist evaluations, the same result recorded for simulation studies. The experiment recommended applying a mix (1:1) of BMG: PBD in addition to their extracts (200 mg/kg dough) for functional bar manufacturing with antifungal properties.

Span of Supervision and Repercussions of Envy: The Moderating Role of Meaningful Work

Though the current research stream has provided some risk factors for envy at the workplace, little is still known about the drivers and consequences of envy. Based on Vecchio’s theory, this study investigates the ripple effect of the span of supervision on envy. Moreover, it sheds light on the moderating role of meaningful work in their relationship. The data comprising sample size 439 were collected from confrères of four fast food companies listed on the Stock Exchange of Pakistan. Partial Least Square Structural Equation Modeling (PLS-SEM) technique was implemented through SmartPLS 3.3.2 to analyze the measurement and structural relationships. The results demonstrate that a narrow span of supervision will increase work engagement, and reduce instigated incivility via decreasing envy and resource depletion in sequence. Moreover, meaningful work would help regulate the inimical stream of dénouement of envy. Theoretical and practical implications, along with the limitations and future directions, have also been discussed.

Employee Performance in the Fast Food Industry

The main purpose of this research is to find the relationship of role overload (RO), love of money (LOM), empowerment (EMP), and work engagement (WE) on employee performance (EP) in the fast food industry and also to find the mediating effect of happiness (HAP) between RO, LOM, EMP, and WE on employee performance and moderating role of the spirit of work (SOW) on happiness and employee performance (EP). The data was gathered using the online survey method through questionnaires from the employees of fast food restaurants of South Punjab, Pakistan. The sample size was 297. The smartPLS 3 was used to analyze the data. The result findings show that LOM, WE, and HAP have an influence on EP while RO and EMP have no influence on EP. There was a mediating effect of HAP between EMP and EP whereas there was no mediating influence of HAP between RO, LOM, WE, and EP. No moderating role of SOW between HAP and EP was found. This study findings are very useful for manager/owner of the restaurant the increase their employee performance, which leads to firm high performance.

Determinan Perilaku Konsumsi Makanan Siap Saji (Fast Food) Pada Siswa di SMA Negeri X Jakarta Timur Tahun 2020

Makanan siap saji (fastfood) merupakan hidangan praktis dan gampang dalam pengolahannya dengan mengandung tinggi lemak, tinggi garam tetapi rendah serat. Tujuan penelitian ini adalah mengetahui faktor-faktor yang berhubungan dengan perilaku konsumsi makanan siap saji pada siswa di SMA Negeri X Jakarta Tahun 2019. Penelitian ini meggunakan metode penelitian kuantitatif dengan desain penelitian cross sectional dengan menggunakan instrumen penelitian berupa kuesioner. Total populasi dalam penelitian ini adalah 500 responden dan total sampel yang digunakan dalam penelitian ini adalah 226 responden. Hasil dalam penelitian ini adalah terdapat hubungan antara pengaruh teman sebaya (nilai p= 0,000), uang saku (nilai p=0,000) dan dukungan orang tua (nilai p= 0,027) dengan perilaku konsumsi makanan siap sa ji (fast food) pada siswa di SMA Negeri X Jakarta Tahun 2019. Disimpulkan ada hubungan antara pengaruh teman sebaya, uang saku, dukungan orang tua dengan perilaku konsumsi makanan siap saji. Maka disarankan perlu dilakukan sosialisasi kepada orang tua siswa di sekolah untuk mengontrol uang saku dan selalu membawa bekal untuk siswa kesekolah, serta diadakan kegiatan penyuluhan kesehatan bagi siswa tentang mengkonsumsi makanan siap saji dan makanan yang sehat dengan gizi seimbang. Kata Kunci : Makanan siap saji, Perilaku, Siswa.

ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS

French fries, prepared either at home or in fast food restaurants, are one of the most desired dishes of Romanians and the main contributors to the intake of acrylamide through the diet. The aim of this study was to investigate how the frying in at home and fast food conditions influences the acrylamide level of French fries and to establish a correlation between acrylamide content and the color parameters. Potatoes from the Queen Anne variety and two types of oil (sunflower, palm) were used. Frying in at home conditions was realized in a pan in sunflower and palm oils (103°C for 13-15 minutes) and frying in fast food conditions was performed in a fryer using only palm oil (170°C for 11 minutes). Determination of acrylamide was achieved fallowing the GC-MS/MS method. The level of acrylamide in French fries fried in at home conditions showed higher acrylamide content when the sunflower oil was used (764.58 µg/kg) compared to the samples fried in palm oil (541.65 µg/kg). Also, a variation between the two types of frying was observed when using palm oil and a lower acrylamide level was obtained for French fries fried in at home conditions (541.65 µg/kg) than for potatoes fried in fast food conditions (684.37 µg/kg). For all the samples analyzed the acrylamide content exceeded the benchmark level of 500 µg/kg set by the Commission Regulation (EU) 2017/2158. Linear correlations between acrylamide levels, expressed in % d.m., and the color parameters (L*, a* and b*) were found: as the level of acrylamide increased, the parameters L* and b* (R2 = 0.80) decreased, and a* increased (R2 = 0.68).