This study describes restaurant-eating behaviors for nonpurge binge-eating women in comparison to dieters. Restaurant-eating behaviors were determined from a content analysis of 14-day food diaries using a convenience sample of 71 women who reported binging without purging and 46 dieters without a recent binge history. Comparing bingers to dieters, there were no significant differences in frequency of eating out, dessert consumption at restaurants, or fast food eating. Bingers more often perceived restaurant eating to be uncontrolled and excessive. Both bingers and dieters consumed significantly more calories (226-253 kcal) and fat (10.4-16.0 gm) on restaurant days. Extra calories consumed on restaurant-eating days may contribute to weight gain over time, especially with frequent restaurant eating. Restaurants may present a high-risk food environment for bingers and dieters, contributing to loss of control and excess consumption.
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http://dx.doi.org/10.1177/0193945906289501 | DOI Listing |
J Oral Rehabil
January 2025
Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.
Background: Oral frailty in older adults can affect their eating efficiency, prolonging meal times, which can compromise food flavour.
Objective: This study explored the association between cooking methods and chewing-to-swallowing time on the basis of different oral functions in older adults.
Methods: This cross-sectional study involved 65 community-dwelling individuals aged ≥ 65 years.
Front Public Health
January 2025
Department of International Health, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD, United States.
Background: High dietary quality can protect against diet-related chronic diseases. In the United States, racial and ethnic minorities and those with lower incomes consistently exhibit lower dietary quality. Independently-owned restaurants are a common prepared food source in minority low-income communities, but there are significant knowledge gaps on how to work with these restaurants to offer healthy food, due to underlying and dynamic complexities associated with providing healthy food options.
View Article and Find Full Text PDFZhongguo Xue Xi Chong Bing Fang Zhi Za Zhi
July 2024
Shanghai Municipal Center for Disease Control and Prevention, Shanghai 200336, China.
Objective: To investigate the prevalence of parasitic infections in market-sold aquatic products in Shanghai Municipality, and to understand the knowledge and practice towards food-borne parasitic diseases among residents, so as to provide insights into the surveillance and control of food-borne parasitic diseases.
Methods: Freshwater products, seawater products and pickled products were randomly obtained from agricultural trade markets, supermarkets, retail stores and restaurants in Huangpu, Putuo, Minhang and Qingpu districts of Shanghai Municipality from 2020 to 2023. Parasite metacercariae and larvae were detected in these aquatic products using pressing method, digestion method and the dissection method, and the detection of parasitic infection was compared in different types of aquatic products.
Cureus
January 2025
Department of Internal Medicine, Omoromachi Medical Center, Naha City, JPN.
This report introduces a novel approach to providing nutritional guidance for people dining out, utilizing takeout meals as a practical tool. The method comprises several essential steps: 1) Preparing takeout versions of restaurant dishes and bringing them to the hospital, 2) performing comprehensive nutritional evaluations of these meals and adjusting them as necessary to meet specific dietary needs, and 3) assessing the impact of these modified meals on post-meal blood glucose levels. This assessment is achieved through continuous blood glucose monitoring at crucial time points: before the meal, 60 minutes after beginning the meal, and 120 minutes after eating.
View Article and Find Full Text PDFPublic Health Nutr
January 2025
Nuffield Department of Primary Care Health Sciences, University of Oxford, Oxford, UK.
Objective: This systematic review investigates the characteristics, effectiveness, and acceptability of interventions to encourage healthier eating in small, independent restaurants and takeaways.
Design: We searched five databases (CENTRAL, Medline, Embase, CINAHL, and Science Citation Index & Social Science Citation Index) in June 2022. Eligible studies had to measure changes in sales, availability, nutritional quality, portion sizes, or dietary intake of interventions targeting customer behaviour or restaurant environments.
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