To understand how consumer purchases in chain restaurants relate to nutrients of public health concern, sodium, calories and sugary drinks purchased for personal consumption were assessed through a customer intercept receipt study at a sample of New York City quick- and full-service chain restaurants (QSR and FSR) in 2015. The percentages of respondents purchasing ≥2,300 mg sodium, ≥2,000 calories, and a sugary drink, respectively, were 14%, 3% and 32% at QSR, and 56%, 23%, and 22% at FSR. Sodium content of purchases averaged 1,260 mg at QSR and 2,897 mg at FSR and calories averaged 770 at QSR and 1,456 at FSR. 71% of QSR sugary drink purchases contained at least 200 calories. Purchasing patterns that are exceptionally high in sodium and calories, and that include sugary drinks, are common in chain restaurants. Because restaurant-sourced foods are a cornerstone of the American diet, fostering conditions that support healthful purchases is essential to reduce preventable disease and advance health.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005460 | PMC |
| http://dx.doi.org/10.1016/j.pmedr.2019.101040 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
What do part-time employees in Japanese chain restaurants talk about when dissatisfied? Applying Structural Topic Modeling to employee reviews.
PLoS One
December 2024
Institute of Systems and Information Engineering, University of Tsukuba, Tsukuba, Ibaraki, Japan.
While part-time employees constitute the primary workforce in the chain restaurant industry, their retention has become crucial in developed countries, especially Japan, due to labor shortages resulting from the declining birthrate and aging population. Analyzing employee reviews is an effective method for understanding factors that decrease employee satisfaction. However, while many analyses are focusing on full-time employees, there is insufficient analysis focusing on part-time employees, whose employment status and motivations differ from those of full-time employees.
View Article and Find Full Text PDFPublic surface disinfection every 2 hours can reduce the infection risk of norovirus in airports up to 83.
PLoS Comput Biol
December 2024
6th Medical Center of General Hospital of PLA, Beijing, China.
Norovirus, primarily transmitted via fomite route, poses a significant threat to global public health and the economy. Airports, as critical transportation hubs connecting people from around the world, has high potential risk of norovirus transmission due to large number of public surfaces. A total of 21.
View Article and Find Full Text PDFEvaluating the application of front-of-package labelling regulations to menu labelling in the Canadian restaurant sector using menu food label information and price (Menu-FLIP) 2020 data.
Public Health Nutr
October 2024
Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, ONM5S 1A8, Canada.
Objective: To evaluate the application of front-of-package (FOP) labelling regulations to menu labelling in the Canadian restaurant sector by assessing the proportion of menu items that would be required to display the 'high-in' FOP symbol if the policy were extended to the restaurant sector.
Design: Nutrition information of 18 760 menu items was collected from 141 chain restaurants in Canada. Menu items were evaluated using the mandatory FOP labelling regulations promulgated in Canada Gazette II by Health Canada in July of 2022.
Trends in Availability and Nutritional Profile of Meat-Based Versus Meat-Free Menu Items in 75 Large Chain Restaurants in the United States, 2013-2021.
Am J Prev Med
October 2024
Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland; Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland.
Article Synopsis
- Chain restaurants in the US are promoting healthier and climate-conscious menu options, but research on their actual impact is limited.
- A study analyzed menu data from 75 large chain restaurants between 2013-2021 to assess the availability and nutritional profiles of meat-based versus meat-free items.
- While meat-free items generally had lower calories and better nutritional profiles, their availability hasn't significantly increased, indicating minimal progress in reducing climate impact.
Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage.
J Sci Food Agric
October 2024
School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Article Synopsis
- - Natural polyphenols, specifically from green and black tea, were tested as alternatives to synthetic antioxidants in Cantonese sausages to reduce lipid and protein oxidation.
- - Different concentrations of tea extracts were added to sausages, significantly decreasing oxidation levels and improving sausage redness and hardness, though they did affect some protein bonds.
- - Consumer taste tests indicated no significant preference between the tea-enhanced sausages and the control group, suggesting tea extracts can be effectively used as natural antioxidants without compromising sensory qualities.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!