计算器在糖尿病食谱编制中的应用

<正> 目前,计算机虽然在膳食营养素的计算和评价上已得到广泛应用和肯定,但是在食谱编制上却仍然存在许多问题,难以满足实际应用的需要。作者首次采用可编程序计算器编制食谱,克服了计算机编食谱的不足,取得了满意的效果,为营养师和临床医生提供了一种实用便捷的糖尿病食谱编制方法。 1 计算器、程序及其使用 1.1 计算器:采用CASIO fx-3800p计算器(日本产)。该计算器可编程序步数为135步,具有四个程序区。 1.2 程序:根据人工计算过程设计程序(表1)。三大营养素占总能量的比例分别为:蛋白质15％、脂肪27％和碳水化物     

Menu variety in Mississippi child care centers

Licensed child care centers in Mississippi were surveyed to determine variety of menu offerings. Each randomly selected center was sent a questionnaire which included a request for cycle menus currently being used. Ninety-two centers #op41#pc#cp returned both the survey and menus for five days which gave a total of 460 lunch menus for analysis. Menus were analyzed using nutrient analysis software and a frequency analysis showed the most commonly used foods.The foods used most often were milk, white bread, pear halves, tossed green salad, frozen broccoli, sliced ham, and sausage pizza. The majority of the centers used two or more foods as many as three times per week. Results from this study support the need for more training for menu planners in child care centers.     

基于Web的动态菜单的设计与实现

在Web应用设计与实施过程中,用户界面与系统安全性是紧密联系在一起的。该文介绍了基于Web的动态菜单的设计与实现过程,并提供用动态菜单解决用户界面与系统安全管理的方案,该方案具有控制严格、安全、灵活多变、易于管理与维护等特点。     

Consumer Involvement in Restaurant Selection

This study measures consumer involvement in restaraunt selection as a determinant of satisfaction/dissatisfaction in two parts. Part (I) offers a theoretical and conceptual background of consumer involvement and satisfaction/dissatisfaction literature in the foodservice industry. Part (II) proposes and tests a model that evaluates consumer involvement in restaurant selection and discusses the variables that impact consumer satisfaction/dissatisfaction.     

Menu Engineering and Dietary Behavior Impact on Young Adults’ Kilocalorie Choice

The obesity pandemic is associated with increased consumption of restaurant food. Labeling of menus is an intervention used to provide consumers with kilocalorie (calorie) information in hopes of them making healthier food choices. This study evaluated the relationship between young adults’ calorie choices on restaurant menus and menu design, dietary behaviors, and demographic characteristics. A 3 (fast-casual restaurants) × 4 (menu-designs based on menu engineering theories) between-subjects (n = 480, 18–24-year olds) experimental design was used. The relationship between the participants’ calorie choices (high versus low) and menu design, stage of change, gender, race, educational level and weight status was evaluated using logistic regression. All independent variables had at least one category that had greater odds (CI 95% ± 5%) of subjects choosing a lower calorie entree, except education level and race/ethnic group. Normal weight and overweight subjects had greater odds of choosing lower calorie entrees than those that were obese. In addition, subjects that had started to control their calorie intake for less than six months or had sustained this change for at least six months, had greater odds of choosing lower calorie entrees compared to others. Including a green symbol and calories on fast casual restaurant menus may influence some young adults to choose lower calorie entrees.     

Food Neophobia,Familiarity with French Cuisine,Body Mass,and Restaurant Food Choices in a Sample of Polish Women

Food neophobia, a condition characterized by a reluctance or avoidance of unknown foods and meals, may influence food choice, and is also associated with body mass and familiarity with food items. This study aimed to analyze the associations between food neophobia, familiarity with French cuisine, body mass, and French restaurant menu food choices in a sample of 203 young Polish women. The Computer-Assisted Web Interview (CAWI) method was used in the study. The food choice questionnaire used for assessment was based on a model French restaurant menu, with dishes planned using a 2 × 2 factorial design for the components of neophobic potential (unfamiliar to Polish consumers) and animal-based components. Food neophobia, familiarity with French cuisine, and body mass were considered independent variables. The food neophobia scale (FNS) developed by Pliner and Hobden was used to assess food neophobia among respondents. The results showed an association between food neophobia and familiarity with French cuisine and French restaurant menu food choices (p ≤ 0.05), but no association with body mass was observed (p > 0.05). The respondents with a high level of food neophobia chose dishes with neophobic components (for soups and desserts) less often compared to those with a low neophobia level, and in the absence of such an association, they chose dishes with animal-based components (for starters and main courses) less often (p ≤ 0.05). The respondents who declared that they were familiar with French cuisine chose dishes with animal-based components (for starters and desserts) more often than those with no familiarity, but a reverse association was observed for soups (p ≤ 0.05). Based on the findings of the study, it may be concluded that food neophobia and familiarity with French cuisine may be important determinants of food choice within a French restaurant menu. The study did not show any association between body mass and the choice of dishes from the model French restaurant menu. The findings suggest that the presence of unfamiliar and animal-based ingredients may reduce the frequency of choosing specific dishes within a French restaurant menu, which may reduce the diversity of individuals’ diets.     

Development of a 28-Day Kimchi Cyclic Menu for Health

Kimchi is a traditional fermented vegetable product in Korea that contains various nutrients, dietary fibers, phytochemicals, and lactic-acid-producing bacteria to benefit health. The objective of this study is to educate the American population on the kimchi diet and its health benefits and to suggest how to incorporate the kimchi diet into their current mainstream diet through the use of a 28-day cyclic menu and sample recipes. Computer analyses for nutrient contents were applied to the kimchi cyclic menu. The menu-planning and recipe ideas presented in this study are designed to promote health while addressing the prevalence of metabolic syndrome in America.     

Reported Influences on Restaurant-Type Food Selection Decision Making in a Grocery Store Chain

Objective

To examine food decision-making priorities for restaurant-type foods at grocery stores and determine whether adding calorie information, as required by federal menu labeling laws, affected decision-making priorities.

Acceptability and feasibility of an interactive computer-tailored fat intake intervention in Belgium

In order to reduce the risk of chronic diseases health authorities recommend restricting fat intake to 30% of the total energy uptake. However, fat intake in Belgium is much higher warranting interventions aimed at reducing fat intake. Tailored interventions have shown to be promising; however, studies on effectiveness of interactive computer-tailored systems are needed. We investigated the acceptability and feasibility of a recently developed interactive computer-tailored fat reduction intervention. Differences in the reported acceptability and feasibility according to demographic and stages of change were explored. Participants (n = 220) completed a computerized questionnaire, and received a personal fat intake advice, which was almost immediately displayed on screen. They also completed an evaluation questionnaire, during and after they ran the tailored program, with questions on the quality, user-friendliness and applicability of the program. Participants rated the program positively on all aspects. No significant differences in acceptability and feasibility scores were found according to sex, education levels and computer literacy. Although several significant differences were found between age groups and stages of change (oldest group, contemplators and preparators were more positive about the program), the importance of these differences is probably not great, since acceptability and feasibility scores for the different age groups and stages of change were always very high. These results suggest that the computer-tailored intervention is an acceptable and feasible tool for reducing fat intake in a general population in Belgium.     

Restaurant inspection scores and foodborne disease

Restaurants in the United States are regularly inspected by health departments, but few data exist regarding the effect of restaurant inspections on food safety. We examined statewide inspection records from January 1993 through April 2000. Data were available from 167,574 restaurant inspections. From 1993 to 2000, mean scores rose steadily from 80.2 to 83.8. Mean inspection scores of individual inspectors were 69-92. None of the 12 most commonly cited violations were critical food safety hazards. Establishments scoring <60 had a mean improvement of 16 points on subsequent inspections. Mean scores of restaurants experiencing foodborne disease outbreaks did not differ from restaurants with no reported outbreaks. A variety of factors influence the uniformity of restaurant inspections. The restaurant inspection system should be examined to identify ways to ensure food safety.     

The Acceptability of Food Policies

We propose and test a model of food policy acceptability. The model is structured in four levels: government, topic, policy, and individual. In this study, we focus on two levels that are actionable for policy-makers: the topic and policy levels. We assess nine factors using a first online survey with 600 UK nationals and replicate our results in a second survey with 588 participants. Our results suggest that three factors have a positive effect on acceptability at the topic level: awareness of the issue, the legitimacy of state intervention, and social norms. At the policy level, we report a positive effect of the policy’s expected effectiveness, its appropriate targeting of consumers, and the perceived support of the majority. On the other hand, more coercive interventions and those generating inequalities are judged to be less acceptable. Additionally, we report an interaction between awareness and coerciveness on acceptability. Participants who are aware of the issue were more likely to support coercive policies. We also find evidence for a trade-off between coerciveness, effectiveness, and acceptability, as more coercive measures are considered more effective, but less acceptable by participants. Our findings offer policy-makers, nutrition experts, and advocates for healthier and more sustainable diets a new and integrated understanding of the underlying factors that determine food policy acceptability.     

Development and Acceptability of Gluten-Free Madeleine

The objective of this study was to develop gluten-free madeleine with classic organoleptic features as well as nutritional and sensory quality. In its formulation, the madeleine wheat flour was replaced by almond flour, rice flour, and xanthan gum. Proper ingredient and preparation technique choices has enabled the improvement of a product with acceptability rates over 90% among celiac and non-celiac tasters. In addition, it has lower calorie and lipid values as well as larger fiber content, significantly improving the nutritional product value when compared to those available in the market.     

衡阳市淀粉类油炸食品中丙烯酰胺含量调查

目的了解衡阳市淀粉类油炸食品中丙烯酰胺含量情况。方法对衡阳市市售淀粉类油炸食品进行随机采样,在选定的色谱条件下,固相萃取-高效液相色谱法测定样品中的丙烯酰胺含量。结果 8种淀粉类油炸食品：薯条、饼干、油条、油饼、蛋糕、烤面包、麻花和方便面中丙烯酰胺平均含量依次为1 082、715、390、281、165、118、92、54μg/kg;8种淀粉类油炸食品中丙烯酰胺的含量不同（F=126.44,P〈0.01）,麻花和烤面包两类食品的丙烯酰胺的含量差异无统计学意义（P〉0.05）,其余各种淀粉类油炸食品的丙烯酰胺含量间差异均有统计学意义（P〈0.05）。结论 8种淀粉类油炸食品中丙烯酰胺含量均远远超过世界卫生组织规定的饮水中丙烯酰胺的限量水平,应引起重视。     

The availability and accessibility of nutrition information in fast food outlets in five states post‐menu labelling legislation in New South Wales

Objectives: 1) Explore the availability and accessibility of fast food energy and nutrient information post‐NSW menu labelling legislation in states with and without menu labelling legislation. 2) Determine whether availability and accessibility differed compared with pre‐menu labelling legislation in NSW. Methods: We visited 210 outlets of the five largest fast food chains in five Australian states to observe the availability and accessibility of energy and nutrient information. Results were compared with 197 outlets surveyed pre‐menu labelling. Results: Most outlets (95%) provided energy values, half provided nutrient values and 3% provided information for all menu items. The total amount of information available increased post‐NSW menu labelling implementation (473 versus 178 pre‐implementation, p<0.001); however, fewer outlets provided nutrient values (26% versus 97% pre‐implementation, p<0.001). Conclusions: Fast food chains surveyed had voluntarily introduced menu labelling nationally. However, more nutrient information was available in‐store in 2010, showing that fast food chains are able to provide comprehensive nutrition information, yet they have stopped doing so. Implications: Menu labelling legislation should compel fast food chains to provide accessible nutrition information including nutrient values in addition to energy for all menu items in‐store. Additionally, public education campaigns are needed to ensure customers can use menu labelling.     

餐饮食品安全监管体系调整模式研究

为实施《中华人民共和国食品安全法》,各地在餐饮食品监管方面进行了各种有益的探索。文章通过对各地监管体系的调整模式和方法等进行比较,探讨各种模式在餐饮食品安全监管中的可取之处,找出各种模式的不足,提出进一步的完善措施。     

The Contribution of Nutrients of Concern to the Diets of 18-to-30-Year-Old Australians from Food Prepared Outside Home Differs by Food Outlet Types: The MYMeals Cross-Sectional Study

Young adults are frequent consumers of food prepared outside the home (FOH). In a cross-sectional survey, the MYMeals study, we showed FOH provided one-third of meals and snacks for young Australian adults, yet it contributed higher proportions of energy and nutrients of concern, such as saturated fat and sodium. This study aimed to determine the detailed proportional contribution of nutrients of concern from the nine food outlet types captured in the MYMeals study. Young adults residing in New South Wales (NSW), Australia, (n = 1001) used a validated smartphone app to report all types and amounts of food and beverages consumed for three consecutive days, as well as their preparation location. The proportions of daily energy, macronutrients, sodium, total sugars, and saturated fat were calculated for each of the nine following outlet types: bakeries or patisseries, coffee chains, cold-drink chains, fast-food chains, ice creamery or frozen yoghurt outlets, independent cafes or restaurants, pubs (hotels) and clubs, service stations or convenience stores, and others not fitting the above categories. Of all FOH outlet types, independent cafes or restaurants contributed the most energy (17.5%), sodium (20.0%) and saturated fat (17.8%) to the total diet, followed by fast-food chains (12.0% energy, 15.8% sodium, and 12.0% saturated fat) and other outlets, with smaller proportions. For males, the proportion of energy and nutrients contributed by fast-food outlets was higher than for females (14.8% versus 9.8% energy). Menu labelling at independent cafes and restaurants is recommended, comprising, in addition to the energy labels already in use in fast-food restaurants, the labelling of nutrients of concern. The feasibility of this recommendation warrants further exploration.     

Restaurant Managers' Knowledge of Food Allergies

Abstract

The purpose of this study was to examine restaurant managers, and/or operators' knowledge of food allergies and the level of food allergy training given their employees. The study describes managers' knowledge of food allergies, restaurant procedures for training food service employees about food allergies, and respondents' background by level of education, chain or independent affiliation, size of their establishment, and number of employees.

Research was conducted in two phases: (1) respondents contributed information and opinions about food allergies and employee training of food allergies in their restaurants and (2) a survey instrument was designed to evaluate manager knowledge of food allergies. Knowledge scores regarding food allergies include managers' overall knowledge of food allergies (84.8%); managers' ability to discriminate between food allergies and food poisoning (90.4%); and managers' ability to perceive the difference between food poisoning and food intolerances (95.5%). These and other knowledge questions were compared to the independent variables of restaurant size, affiliation, and type (i.e., limited service or full service). One-third of the respondents reported including food allergy training for their employees.     

Healthiness of US Chain Restaurant Meals in 2017

BackgroundGiven the popularity of restaurants as a meal source in the United States, it is important to understand the healthiness of their offerings.ObjectiveThis study’s purpose was to examine the healthiness of meals at national US chain restaurants in 2017 using the American Heart Association’s (AHA) Heart-Check meal certification criteria.DesignData for this cross-sectional study were obtained from MenuStat, an online database that includes nutrition information for menu items from the 100 restaurant chains with the largest sales in the United States in 2017. All possible meal combinations (meals defined as including an entrée and side item) were created at the 73 restaurants that reported nutrition information aligning with the AHA criteria: calories, total fat, saturated fat, trans fat, cholesterol, sodium, protein, and fiber.Main outcomes measureHealthy meal (0=did not meet AHA criteria; 1=did meet AHA criteria).Statistical analyses performedWe used χ² tests to compare the percent of restaurant meals and meal components compliant with each AHA criterion and the percent of restaurant meals and meal components meeting varying numbers of AHA criteria across restaurant service types (ie, fast food, full service, fast casual).ResultsAmong all restaurants, the median calories, total fat, saturated fat, cholesterol, and sodium of meals exceeded the AHA criteria. Fewer than 20% of meals met the saturated fat and sodium criteria; 22% of restaurant meals met zero to one AHA criteria, 50% met two to four AHA criteria, 20% met five to six AHA criteria, and 8% met all seven AHA criteria.ConclusionsGiven the popularity of restaurants as a source of meals, efforts are needed to improve the healthiness of restaurant meals.