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This study employed a 2 (calorie and carbon emission) × 2 (numeric and reference) experimental design to assess the impact of displaying nutritional and environmental information on menus in hotel's Chinese restaurant. Unlike previous studies primarily focused on simulated intention, it captured consumer actual behavior and perception. While such information did not significantly affect dietary choices, the inclusion of carbon emission information had a positive influence on perceived social responsibility. The reference format proved effective in enhancing transparency, especially when the information was complex. This research offers practical insights for restaurants to effectively communicate their commitment to health and sustainability. [ABSTRACT FROM AUTHOR]

Augmented reality (AR) technology is expanding into the restaurant industry, yet the use of AR menus has not been investigated yet. The purpose of this research is to study consumers’ perceptions of the use of AR menus in restaurants. A research model grounded in the Technology Acceptance Model (TAM) was used for the study. After 368 responses were collected through an online self-administered survey, multiple regression analyses were performed to explore the impact of factors on customer intention. The results of the study indicated that perceived usefulness, perceived innovativeness, subjective norm, perceived enjoyment, and perceived benefit influenced customer intention. In addition, it was found that there are gender differences in consumer intention. Managerial and theoretical implications are discussed; limitations and recommendations for future study are also provided. [ABSTRACT FROM AUTHOR]

Creating a decision-making environment that promotes sustainable food choices is a priority for both the individual and society. This study aimed at encouraging plant-based menu choices by re-ordering the menu according to the carbon footprint values. The project was conducted in a grab-and-go eatery at a large United States public university, where students could order their meals choosing among different menu options that were customizable with various ingredients. The order of menu ingredients was changed twice: for five weeks, from the most to the least impactful in terms of carbon footprint; subsequently, for another five weeks the order was reversed. At both times, all sales data were recorded. A total of 279,219 and 288,527 items were selected, respectively, during the first and the second intervention. A significant association was found between menu re-ordering and customers choices for almost all food categories considered. Overall, despite beef choices not changing, results showed that students were more likely to choose low-carbon options when these were placed at the beginning, emphasizing that food selections were impacted by ingredient placement on the menu list. These findings highlight the need for a multi-level strategy focused on raising students awareness of the environmental impact of animal-based foods, particularly beef.

This investigation was applied to isolate and identify bacteria in three different restaurants order to predict their effects on people. Power plate method for isolation of bacteria the samples were inoculated into nutrient agar media by streak plate technique to obtain well isolated colonies. The results show the identity and the total colony forming units (CFU) for bacteria. The most frequently isolated bacteria were the bacterial species: Bacillus cereus, Clostridium botulinum, Escherichia coli, Salmonella typhi, Shigella dysenteriae, Staphylococcus aureus and Lactobacillus subtilus (11.12, 8.24, 20.11,17.32, 17.01, 10.31 and 8.27) % respectively. According to the bacteria the higher numbers of bacteria were isolated on menu and containers. [ABSTRACT FROM AUTHOR]

Copyright of Acibadem Saglik Bilimleri Dergisi is the property of Acibadem University Medical School and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article examines colonial Italian menus used in interwar Ethiopia and Eritrea to understand how provide companies supported Fascism's imperial projects. Feasts celebrated battlefield victories, steamship journeys, and settlement soirees. Menus produced by shipping companies (Rex, Lloyd Triestino) and banks (Banca di Roma) for use by Italian colonists on Ethiopian settlements speaks to the economics of Fascism, demonstrating how private companies, used food to uphold and extend Fascist narratives of racial superiority. Herein lies a core contention of this article: the engine of fascist power lay in its financial supporters – that is, in industry. [ABSTRACT FROM AUTHOR]

Background: Management of diabetes demands reduction of carbohydrates and moderation of total calories, fats and protein to promote weight loss while controlling postprandial blood glucose. Hospitals prescribe menus to diabetic patients to achieve these reasons. Whether these menus provide meals that help improve diabetes outcome remains unknown. Aim: Therefore, this study assessed six menus from six different referral hospitals in Malawi. Method: We formulated three separate diets (n = 3) encompassing breakfast, 10 am snack, lunch, 3 pm snack and super that a diabetic person would consume in a day as prescribed by each menu. We developed nutritionally adequate meals based on foods listed on the menu. We calculated, using the Malawi Food Composition Table (MFCT), total available carbohydrates, energy, protein, total fats, SAFA, MUFA and PUFA that each diet provides. We averaged the nutrient content from the three diets. Results: Menus from QECH and ST Joseph Mission Hospital provide significantly higher total carbohydrates (p = 0.001), total energy (p = 0.000) and fats (p = 0.01) but contain similar proteins (p = 0.761). The proportion of energy from carbohydrates for all the menus is very high and ranges from 68–81% while protein and fat proportions are lower and range from 7–16% and 7–20%, respectively. Conclusion: These menus have high propensity to increase postprandial blood glucose and promote weight gain that could be harmful to a diabetic person. All the menus deviate from a somehow recommended energy contribution of approximately 50:25:25 from carbohydrates, fat and protein, respectively. [ABSTRACT FROM AUTHOR]

Un sistema de información a través del registro y almacenamiento de datos es una herramienta útil para el análisis y toma de decisiones. El objetivo de este trabajo es diseñar un sistema multiplataforma que facilite el registro, manejo y toma de decisiones en sistemas productivos ganaderos. Es una investigación no experimental que inicia con un análisis documental para indagar sobre el uso de este tipo de sistemas en fincas pecuarias. Su diseño se basó en la creación de formularios de entrada y salida de datos, su entorno se trabajó con los softwares Figma y Adobe Photoshop. La elaboración de la base de datos y estructura de tablas y campos se desarrolló con la plataforma MySQL utilizando un servidor local apache XAMPP y Wampserver. Los formularios de entradas y salidas de datos, menú, conexión de los formularios, así como la validación y aplicación de seguridad en los formularios y apartados del sistema, se desarrollaron con los lenguajes de programación PHP, JavaScript, JSON, Ajax, HTML, usando la plataforma Adobe Dreamweaver. La construcción del sistema de información ganadero se subdivide en pantalla inicial, inicio de sesión, menú, íconos, interfaces, formularios, módulos de entrada, módulos de salida y reportes. El sistema de información multiplataforma permite sistematizar la información de un sistema de producción a través de tablas, base de datos e interfaz, mediante los lenguajes de programación PHP, JavaScript, JSON, Ajax, HTML y es capaz de registrar, almacenar y procesar datos, siendo una herramienta que permite la toma de decisiones para el seguimiento y manejo de un sistema de producción pecuario.

Abstract Background The use of online food ordering applications is widespread; however, to date, there have been no studies on the effect of the menu calorie labeling in online food ordering applications on the consumers’ dietary habits and food choices in Saudi Arabia. Therefore, this study aimed to evaluate the response of the consumers to the menu energy-labeling on online food ordering applications in Saudi Arabia by exploring: (a) the consumers’ preference and frequency of ordering from online food applications; (b) the consumers' self-reported knowledge, awareness, and interest towards menu calorie information on online food ordering applications; (c) the impact of menu calorie information on online food ordering applications on consumers’ food choices. Methods This is a cross-sectional study conducted between October and November of 2022. A total of 419 participants were recruited using an online questionnaire. Results The findings showed that most participants (59%) preferred to order using online food ordering applications. Saving time and effort are the main reasons for using online food ordering applications (61%). Nearly half of the participants (45%) were interested in viewing calorie information on online food ordering applications menus and (47%) did notice calorie information displayed on the menu when ordering from an online food ordering application. Calorie information in online food ordering applications menus is primarily utilized to monitor intake for weight maintenance (19%). The ability to calculate energy requirements and interest in viewing calorie information on online food ordering applications menus were linked to younger age and a higher level of education (p

Background: Food insecurity is increasing due to economic recession, resulting in childhood malnutrition, a risk factor for adult morbidities. Strategies to prevent and combat it are being implemented. This study aimed to evaluate the menus used in school feeding programs and their impact on the health and well-being of children in South Africa.Methods: A cross-sectional survey of nine primary schools in four South African provinces—Gauteng, Western Cape, North- West, and KwaZulu-Natal—was conducted between April 2022 and May 2022. Three schools were randomly selected per province, totaling 36 respondents—comprising a principal/NSNP coordinator, a teacher, and a food handler per school. An observational checklist was also employed. Weekly menus at each school were obtained, and dietary intake data were evaluated using the NutriSurvey application and the South African Food Composition table. Qualitative data were thematically analyzed using an inductive approach in Atlas. Ti software, while Microsoft Excel was utilized for the checklist.Results: The surveys indicated that in-school nutrition programs have positively impacted schoolchildren’s well-being and academic performance. Menu evaluation revealed that most National School Nutrition Programme (NSNP) lunch meals did not provide up to 25-30% of the children’s recommended dietary allowance (RDA), but the Tiger Brands Foundation (TBF) breakfast augmented this by providing an additional 10-20% of the RDAs. Regarding breakfast meals, the highest mean RDA met per week was for calcium (21%), while Gauteng lunch had the highest mean RDA met values for most nutrients, including protein (15%), vitamin A (78%), vitamin B9 (37%), vitamin B12 (140%), vitamin C (33%), and iron (29%). The health checklist showed that all respondents affirmed that the children were generally healthy.Conclusion: The school feeding menus contribute to the percentage of RDAs met for essential nutrients and the well-being of children, although the contribution is not significant, as not all RDAs meet the 25-30% requirement. However, incorporating foods like meat (despite being expensive), eggs and fruits into the menus could enhance protein supply and increase the percentage of RDAs met.

Restaurant clientele have a task of making critical decisions concerning their choices of food and drinks. The decision-making process involves, firstly, the selection of the restaurant in which to have a meal and, secondly, the selection of food items from the menu to constitute their meals. Thus, it requires cognitive and physical effort for restaurant clientele to make decisions concerning their restaurant choices and ultimately a final purchase decision. This study applied the Engel–Kollat–Blackwell-consumer purchase decision model to investigate restaurant clientele’s purchase decision-making process among commercial eateries in Kakamega County in Kenya. For the purpose of this study, a five-stage customised EKB model was applied. The study employed a descriptive research survey design, while Fisher’s formula was utilised, giving a sample size of 384 respondents. The study results show a high positive correlation (R = 0.892) between the study variables. The study results indicate that 79.6% of the total variation in consumer ratings was because of the restaurant customer purchase decision-making process, in addition to the overall regression model predicting the outcome variable (p < 0.05). In relation to the contribution of studied predictor variables, a manual search gave the greatest contribution (B = 0.545, p < 0.001, t = 9.105), while sense of belonging/ class of the eatery gave the least contribution (B = −0.584, p < 0.001, t = −12.505). To yield positive results, eatery managers will be required to adjust these predictor variables depending on the contribution of each on the outcome variables, given the predictor variables to be tested account for the most variance in the outcome variable.

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children’s Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

Background: The use of online food ordering applications is widespread; however, to date, there have been no studies on the effect of the menu calorie labeling in online food ordering applications on the consumers' dietary habits and food choices in Saudi Arabia. Therefore, this study aimed to evaluate the response of the consumers to the menu energy-labeling on online food ordering applications in Saudi Arabia by exploring: (a) the consumers' preference and frequency of ordering from online food applications; (b) the consumers' self-reported knowledge, awareness, and interest towards menu calorie information on online food ordering applications; (c) the impact of menu calorie information on online food ordering applications on consumers' food choices. Methods: This is a cross-sectional study conducted between October and November of 2022. A total of 419 participants were recruited using an online questionnaire. Results: The findings showed that most participants (59%) preferred to order using online food ordering applications. Saving time and effort are the main reasons for using online food ordering applications (61%). Nearly half of the participants (45%) were interested in viewing calorie information on online food ordering applications menus and (47%) did notice calorie information displayed on the menu when ordering from an online food ordering application. Calorie information in online food ordering applications menus is primarily utilized to monitor intake for weight maintenance (19%). The ability to calculate energy requirements and interest in viewing calorie information on online food ordering applications menus were linked to younger age and a higher level of education (p < 0.05). Conclusions: Overall, consumers showed limited awareness and interest towards the menu calorie information displayed in the online food ordering applications. These findings highlight the importance of developing public health programs to increase public awareness about calorie labeling on menus to aid in the success and effectiveness of the calorie labeling in online food ordering applications as a tool to promote balanced energy intake. Further research is needed to understand the most effective way to deliver calorie information to consumers on an online food ordering application. [ABSTRACT FROM AUTHOR]

Background: Food insecurity is increasing due to economic recession, resulting in childhood malnutrition, a risk factor for adult morbidities. Strategies to prevent and combat it are being implemented. This study aimed to evaluate the menus used in school feeding programs and their impact on the health and well-being of children in South Africa. Methods: A cross-sectional survey of nine primary schools in four South African provinces--Gauteng, Western Cape, North-West, and KwaZulu-Natal--was conducted between April 2022 and May 2022. Three schools were randomly selected per province, totaling 36 respondents--comprising a principal/NSNP coordinator, a teacher, and a food handler per school. An observational checklist was also employed. Weekly menus at each school were obtained, and dietary intake data were evaluated using the NutriSurvey application and the South African Food Composition table. Qualitative data were thematically analyzed using an inductive approach in Atlas. Ti software, while Microsoft Excel was utilized for the checklist. Results: The surveys indicated that in-school nutrition programs have positively impacted schoolchildren's well-being and academic performance. Menu evaluation revealed that most National School Nutrition Programme (NSNP) lunch meals did not provide up to 25-30% of the children's recommended dietary allowance (RDA), but the Tiger Brands Foundation (TBF) breakfast augmented this by providing an additional 10-20% of the RDAs. Regarding breakfast meals, the highest mean RDA met per week was for calcium (21%), while Gauteng lunch had the highest mean RDA met values for most nutrients, including protein (15%), vitamin A (78%), vitamin B9 (37%), vitamin B12 (140%), vitamin C (33%), and iron (29%). The health checklist showed that all respondents affirmed that the children were generally healthy. Conclusion: The school feeding menus contribute to the percentage of RDAs met for essential nutrients and the well-being of children, although the contribution is not significant, as not all RDAs meet the 25-30% requirement. However, incorporating foods like meat (despite being expensive), eggs and fruits into the menus could enhance protein supply and increase the percentage of RDAs met. [ABSTRACT FROM AUTHOR]

The study highlights the gastronomic field in relation to the other sectors of activity within the integrated food act. Conceptualize, define and highlight the principles of the Gastro Industry activity sector, as a distinct sub-branch scientifically, technologically and managerially supported by the complex approach of Gastronomic Engineering. It is also described the purpose of these restructurings of the field of gastronomic activity, namely, the valorization of culinary production through quality gastronomic preparations, in accordance with an Integrated Food Policy on the short axis and supporting quality: agri-rural-urban. All of these have as their scientific basis nutritional gastronomy, which is analyzed as functionality and with concrete examples in relation to culinary recipes and menus of assured quality. It results in a series of principles and conclusions, which provide the appropriate framework for action in the gastro-industrial sector, complementary in the food act and practically having the highest added value, including "values" of agriculture and the food industry integrated in obtaining the quality raw materials necessary for the realization culinary preparations. [ABSTRACT FROM AUTHOR]

The Food and Beverage industry is an industry that has existed and developed for a long time until now. The Food and Beverage sector is engaged in the manufacture and serving of food and beverages and also provides services to customers. Merdeka (2022) emphasizes that Food and Beverage is a part of hospitality that is centered on food and beverage services which aims to achieve customer satisfaction. The method used is descriptive research with a qualitative approach. Research data collection was carried out using documentation studies to determine the level of menu profitability using a menu engineering system. Based on the results of the analysis, it can be concluded that among the menu items sold, there are several menu items that are less popular and there are also menus that bring low profits. There are many ways to increase revenue, including: increasing the attractiveness of the menu, increasing menu prices by switching to cheaper raw materials with the same quality, reducing portion sizes or creating combination packages with other menus that have low costs, removing several menus from the list. menu. [ABSTRACT FROM AUTHOR]

Restaurant clientele have a task of making critical decisions concerning their choices of food and drinks. The decision-making process involves, firstly, the selection of the restaurant in which to have a meal and, secondly, the selection of food items from the menu to constitute their meals. Thus, it requires cognitive and physical effort for restaurant clientele to make decisions concerning their restaurant choices and ultimately a final purchase decision. This study applied the Engel–Kollat–Blackwell-consumer purchase decision model to investigate restaurant clientele's purchase decision-making process among commercial eateries in Kakamega County in Kenya. For the purpose of this study, a five-stage customised EKB model was applied. The study employed a descriptive research survey design, while Fisher's formula was utilised, giving a sample size of 384 respondents. The study results show a high positive correlation (R = 0.892) between the study variables. The study results indicate that 79.6% of the total variation in consumer ratings was because of the restaurant customer purchase decision-making process, in addition to the overall regression model predicting the outcome variable (p < 0.05). In relation to the contribution of studied predictor variables, a manual search gave the greatest contribution (B = 0.545, p < 0.001, t = 9.105), while sense of belonging/ class of the eatery gave the least contribution (B = −0.584, p < 0.001, t = −12.505). To yield positive results, eatery managers will be required to adjust these predictor variables depending on the contribution of each on the outcome variables, given the predictor variables to be tested account for the most variance in the outcome variable. [ABSTRACT FROM AUTHOR]

Most children who experience failure to thrive are due to the practice of giving complementary food to breast milk with an incomplete menu, so one way to overcome this is to provide complementary food to complete menus of breast milk. This study aims to analyze the relationship between the provision of complete menus of complementary feeding to changes in the weight of infants aged 6-12 months. This type of study was analytical research used a cross sectional study design. This research has been conducted to 40 infants aged 6-12 months. The sample size is 37 respondents. Probability sampling method with simple random sampling technique has been use as the sampling technique. This study has conducted in midwifery independent practice in Surabaya. Data collection was obtained from weighing the baby's weight, filling in the previous weight by looking at the KMS and using a complete menu complementary feeding pattern questionnaire. Data analysis used the chi square statistical test. Statistical test of chi square found that the value of p = 0.039. There is a relationship between the provision of complete menu complementary foods with infant weight gain. It is hoped that health workers can increase information related to the provision of appropriate complementary food according to the needs of infants

Background: Malnutrition has impacted the health condition and life quality of the elderly who live in nursing homes. Unmaximized menu planning can cause this condition. Objectives: This study aimed to analyze the nutrition content of the menu provided by the nursing home based on recommended dietary allowance (RDA) for older people and to identify the current nutrition status of the elderly Methods: The food intakes were evaluated by observing all menus during the five days. Nutrient contents were analyzed by calculating all meal nutrition and comparing them to the recommended dietary allowance for the elderly. Body weight was measured using Bio Impedance Analysis (BIA) Tanita, and a stadiometer measured body height. Furthermore, weight and high were measured based on body mass index calculation to measure nutritional status. Results: It was found that the mean energy content was 1242.6 ± 193.9 kcal/day, and only 69.03 ± 10.7% fulfilled the recommendation. For protein content, it only met 70.5% of the RDA. Macronutrients such as protein are only 70.5% of the recommended dietary needs for the elderly. From BMI analysis, it was found that 26.23 % of the elderly are undernutrition. Conclusions: The nutritional content of the menus served for the elderly in nursing homes did not yet meet the daily requirement and is still below that recommended for the elderly, so the nutrient of the menus should be increased to achieve optimum nutritional status.

Ce travail présente une méthode permettant d’augmenter la consommation en DHA de la population sans accroitre le prélèvement halieutique, grâce à la production de produits provenant d’animaux terrestres nourris avec des aliments contenant du DHA provenant de microalgues de culture et d’ALA provenant du lin extrudé. Après une identification des espèces fixant le DHA en quantité importante (pondeuse, lapins, poulet de chair), des essais réalisés sur ces animaux (21 sur pondeuses, 9 sur lapins, 6 sur poulets de chair) ont permis de déterminer les conditions d’enrichissement en DHA ainsi que les teneurs en cet acide gras que l’on peut atteindre dans ces produits. Ainsi, avec cette alimentation, le contenu en DHA des œufs est de 200 mg / 100 grammes soit 3,5 fois plus qu’un œuf standard; pour le lapin (par exemple, la gigolette), cette valeur est également de 200 mg / 100 grammes soit 10 fois plus qu’une viande de lapin standard; et pour le poulet de chair (par exemple, le blanc) 83 mg / 100 grammes soit 4 fois plus qu’une viande de poulet de chair standard. La plupart de ces produits peuvent alléguer « Riche en oméga 3 » ou « Source d’oméga 3 ». Ces différents aliments peuvent être associés dans des menus permettant d’atteindre les recommandations d’ingestion de DHA sans augmenter la consommation de poisson, améliorant ainsi la santé de la population et celle de la planète dans le respect des habitudes alimentaires.

Copyright of Revista Maracanan is the property of Revista Maracanan and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Erciyes Akademi is the property of Erciyes Universitesi Sosyal Bilimler Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: In the first years of a child's life, eating habits and preferences are formed. The main influence on the nutrition of a child between 13 and 36 months of age is the people who take care of him. The nursery is also responsible for providing children with adequate food. Aim of the study: This study aimed to analyze the menus of children aged 1 to 3 in selected daycare facilities in the Opolskie Voivodeship. Material and methods: The analysis concerned 10-day menus obtained from 8 different regional institutions looking after children aged 1-3 years. The analysis was based on a comparison of menus with the current nutritional standards and evaluated in terms of quantity. Results: The results showed an excess of protein (388%) and sodium (529%) intake and insufficient coverage of the requirements for vitamin D (6.5%), calcium (87%), and iron (83%). Conclusions: The analysis of the menus showed a number of irregularities in the nutrition of children aged 1-3 staying in care and educational institutions. This analysis revealed the weak points of nursery diets. [ABSTRACT FROM AUTHOR]

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Abstract. With saker falcon populations on the mend globally, and in Bulgaria, special caution is taken to ensure the best possible care of the birds in their breeding programmes. Diets play a particularly important role as they affect the health of not only the breeding pairs, but also the young birds. With the ultimate goal for the captive-bred sakers being to reestablish viable saker falcon populations, releasing healthy falcons is paramount. As part of the ongoing saker falcon reintroduction efforts in Bulgaria, special emphasis was placed on well-rounded diets carefully tailored to the species, and the accompanying proper sanitation procedures. Outlined are best practices concerning the variety of dietary regimes for saker falcons in captivity and for released falcons based on their biology and behaviour. In captivity the meals were different for non-breeding birds, breeding birds, for nesting birds, and for birds with chicks in the nest. The hacked juvenile saker falcons had a change in diet every two weeks – starting with food similar to the one in the breeding facilities, to the more natural for the species meals. The different techniques aimed at replicating wild conditions resulted in a natural breeding behaviour for the saker falcons kept in captivity, and successful adaptation for the released juveniles. The meal preparation methods kept the risk of food-transmitted diseases to a minimum.

Exposure to allergens could be life-threatening for people with food allergies. Restaurants and cafes are challenging environments for accommodating food allergies. This study aimed to measure King Saud University female students' awareness about food allergens on restaurants' and cafes' menus. This cross-sectional study was conducted on 379 students aged 18 years and above. A paper-based questionnaire was used, which comprised 16 questions related to the definition of food allergies, food allergens, and food allergy symptoms; the definition and prevention of cross-contact of food allergies; emergency treatment procedures for food allergies; strategies for the prevention of food allergy reactions; customer expectations towards restaurants; and preventive measures taken for food allergies. The results indicate that the overall average score of food allergen awareness was 10.90, which falls in the higher range. Furthermore, female students in the age groups of 23 to 27 years and 33 to 37 years had higher levels of awareness than female students in the age group of 18 to 22 years. The results also showed that the level of awareness among science college and health college students was statistically significantly higher (p < 0.05) than that among humanities college students. Post-graduate students also showed a higher level of awareness of food allergens than bachelor's students. These findings also indicate that listing all allergens in the restaurants and cafes' menus statistically significantly (p < 0.05) increased the level of awareness of female students about food allergens on restaurants' and cafes' menus, compared to restaurants and cafes that do not list all allergens on their menus. In general, female students at King Saud University showed a high level of awareness about food allergies on restaurants' and cafes' menus. The study recommends assessing the impact of awareness of female students with and without food allergies on their practices and behaviors. [ABSTRACT FROM AUTHOR]

Food provision at the Olympic Games has evolved considerably since the advent of a unified menu, but there are challenges in existing catering for the expanding cultural and sporting diversity. Continuity between events is difficult due to the changes in location, organizing committees, caterers, athletes, support staff, and volunteers. Independent review of the food provision by sports nutrition experts has been implemented to help establish some consistency between Olympic Games. The aim of this study was to compare an expert desk top and onsite review of the food provided at the Rio 2016 Olympic Games, and compare this with a similar review at the London 2012 Olympic Games. A previously developed survey was completed by sports nutrition experts 6 months prior to the opening of the Rio 2016 Olympic village and during the Olympic Games in September 2016. Questions about the food provision included both scaled and open-ended responses. There was a significantly lower rating for menu variety onsite (p = .025) versus the desk top review. All aspects of the menu and the ability to cater for specific situations rated as average or less. A significantly (p = .007) lower overall median rating was obtained for Rio (five out of 10) compared with London (eight out of 10), with hot gluten-free items rated as poor at both events. Comments from experts related to lack of variety, sports and recovery foods, absence of signage, and inaccurate nutrition labeling. An improved process for expert nutrition review at these events is warranted. [ABSTRACT FROM AUTHOR]

The new WHO European Regional Obesity Report 2022, published on 3 May by the WHO Regional Office for Europe, reveals that overweight and obesity rates have reached epidemic proportions across the Region and are still escalating, with none of the 53 Member States of the Region currently on track to meet the WHO Global Noncommunicable Disease (NCD) target of halting the rise of obesity by 2025. The report launched at a press event on 3 May and presented at the European Congress on Obesity, reveals that in the European Region, 59% of adults and almost 1 in 3 children (29% of boys and 27% of girls) are over- weight or living with obesity. Obesity prevalence for adults in the European Region is higher than in any other WHO region except for the Americas. Overweight and obesity are among the leading causes of death and disability in the European Region, with recent estimates suggesting they cause more than 1.2 million deaths annually, corresponding to more than 13% of total mortality in the Region [1,4]. Obesity increases the risk for many NCDs, including cancers, cardiovascular diseases, type 2 diabetes melli- tus and chronic respiratory diseases. For example, obesity is considered a cause of at least 13 different types of cancer, and is likely to be directly responsible for at least 200 000 new cancer cases annually across the Region, with this figure set to rise further in the coming years. Overweight and obesity are also the leading risk factor for disability, causing 7% of total years lived with disability in the Region. [ABSTRACT FROM AUTHOR]

The names of dishes with a certain value, such as national, authentic, sentimental and others, are more attractive to guests and belong to the best-selling products of restaurant facilities. Dishes in menus that have the names of organic food have a positive impact on the choice of food offered in restaurants. Among other things, the paper analyzes the effects of dish names from a marketing aspect. The goal of this research was to determine whether the names of gastronomic products affect the selection and sale in restaurants, but also why and to what extent the name of the dish can affect the respondents' interest in a particular dish. Similar research was done in the past where different results were obtained, while this research was conducted in 2021 on a total sample of 462 respondents from the category of guests of catering facilities in the Republic of Serbia. After the analysis of the obtained data, results were acquired which show that descriptive names of dishes in menus can be a successful type of marketing in the business of restaurant facilities. The topic is of great importance for managers who need to know the psychology of the guest in order to promote, market and sell a gastronomic product or food to potential guests.

Copyright of Arquivos de Ciências da Saúde da UNIPAR is the property of Associacao Paranaense de Ensino e Cultura and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Ukrainian restaurant industry is currently operating in a challenging environment. Many restaurants have found themselves in the war zone and occupation, logistics have been disrupted, and the volume of potential markets has changed due to mass migration and impoverishment. Many establishments in the war zones were physically destroyed, staff was reduced, and operating hours changed due to curfews and air raids. The main purpose of this article is to summarise the experience of restaurant business practitioners and to develop our own ideas on anti-crisis measures that can be applied in the restaurant business in wartime. Achieving energy independence has become a priority for catering establishments. In the context of emergency and planned power outages, the demand for generators has increased, the use of thermal equipment has become more relevant, and technological processes, raw materials and menus are being revised. The anti-crisis measures also include optimising the staff structure and reviewing their job responsibilities and the incentive system. Today's times call for a simplification of the restaurant format. These challenges began during the pandemic, and the restaurant industry responded by increasing the number of coffee shops, fast food outlets, bakeries, food trucks, street food and other casual dining establishments. This is still relevant today. Thus, competition in these niches is increasing. Against the backdrop of rising prices for imported products, higher transportation costs, lower consumer incomes, and increased demand for simple, home-cooked food, it is worth simplifying the menu. Finally, the service in restaurants, which in the current environment operate as catering establishments, coworking spaces, and shops, should be improved. Despite the difficulties, restaurant businesses continue to perform their functions related to providing food and comfort to their guests, helping the defenders of Ukraine, and participating in volunteer and charitable activities. This is perhaps the only positive aspect for strategic development, as it helps to build a positive image and goodwill, although it involves significant costs. Thus, we see that current anti-crisis solutions are aimed at ensuring the basic survival of the restaurant business. Moreover, the problems need to be addressed comprehensively. Many of these steps, which are justified in the current reality, may turn into problems in the future, and we need to be aware of this now. [ABSTRACT FROM AUTHOR]

For many people, gluten is harmless, and a normal part of their everyday diet. A gluten-free diet excludes any product made with gluten, or for those with severe allergies, any product processed or cross-contaminated with items containing gluten. Some of the restaurant guests are diagnosed withceliac disease and can't consume food that contains gluten. Hence, there is a visible need to implement gluten-free meals in the menus. The menu is the single most important sales and marketing tool available to a restaurant. A well-designed menu communicates much more than just a list of available food items. Offering gluten-free meals and labeling them in the menu is one way to attract and to keep satisfied many of the guests and tourists. Ohrid as a tourist destination should offer a variety of options for the tourists with specific diet needs and that is a good way to enrich the tourist offer. [ABSTRACT FROM AUTHOR]

The article examines discourse as a phenomenon that includes an extremely wide cultural sphere. The phenomenon of "gastronomic communication" is described, and attention is also paid to the key aspect of gastronomic discourse - communication. This article describes the classification of gastronomic terms, their specific aspects. How to translate gastronomic terms, their use in the translation process in transformations, how the menu and its content are cross-cultural. A theoretical answer to such questions can be found in the article. [ABSTRACT FROM AUTHOR]

With saker falcon populations on the mend globally, and in Bulgaria, special caution is taken to ensure the best possible care of the birds in their breeding programmes. Diets play a particularly important role as they affect the health of not only the breeding pairs, but also the young birds. With the ultimate goal for the captive-bred sakers being to reestablish viable saker falcon populations, releasing healthy falcons is paramount. As part of the ongoing saker falcon reintroduction efforts in Bulgaria, special emphasis was placed on well-rounded diets carefully tailored to the species, and the accompanying proper sanitation procedures. Outlined are best practices concerning the variety of dietary regimes for saker falcons in captivity and for released falcons based on their biology and behaviour. In captivity the meals were different for non-breeding birds, breeding birds, for nesting birds, and for birds with chicks in the nest. The hacked juvenile saker falcons had a change in diet every two weeks - starting with food similar to the one in the breeding facilities, to the more natural for the species meals. The different techniques aimed at replicating wild conditions resulted in a natural breeding behaviour for the saker falcons kept in captivity, and successful adaptation for the released juveniles. The meal preparation methods kept the risk of food-transmitted diseases to a minimum. [ABSTRACT FROM AUTHOR]

Semakin pesatnya pertumbuhan bisnis bidang kuliner, membuat persaingan bisnis dibidang ini juga semakin ketat. Warung tenda atau yang biasanya disebut warten banyak menyajikan menu dan minuman, namun perlunya pelaku bisnis berusaha menghasilkan inovasi produk demi memberikan pelayanan memuaskan kepada pelanggan. Pada kondisi tersebut dibutuhkan sebuah teknik pengolahan data untuk mengetahui rekomendasi menu pada Warung Tenda. Metode analisis yang digunakan adalah teknik data mining dengan algoritma Apriori, dimana algoritma ini untuk mennetukan himpunan data yang paling sering muncul (frequent itemset). Hasil dari penelitian didapatkan bahwa Nilai Support dan Confidence tertinggi ialah Es Teh Manis dan Mendoan dengan nilai Support 50% dan Confidence 76%. Hal ini dapat menjadi rekomendasi kombinasi menu dari data yang telah dikumpulkan dan diterapkan algoritma apriori sehingga diharapkan dapat digunakan untuk evaluasi pelayanan serta mampu meningkatkan kepuasaan pelanggan agar Warung tenda dapat berkembang lebih pesat.

Creating a decision-making environment that promotes sustainable food choices is a priority for both the individual and society. This study aimed at encouraging plant-based menu choices by re-ordering the menu according to the carbon footprint values. The project was conducted in a grab-and-go eatery at a large United States public university, where students could order their meals choosing among different menu options that were customizable with various ingredients. The order of menu ingredients was changed twice: for five weeks, from the most to the least impactful in terms of carbon footprint; subsequently, for another five weeks the order was reversed. At both times, all sales data were recorded. A total of 279,219 and 288,527 items were selected, respectively, during the first and the second intervention. A significant association was found between menu re-ordering and customers’ choices for almost all food categories considered. Overall, despite beef choices not changing, results showed that students were more likely to choose low-carbon options when these were placed at the beginning, emphasizing that food selections were impacted by ingredient placement on the menu list. These findings highlight the need for a multi-level strategy focused on raising students’ awareness of the environmental impact of animal-based foods, particularly beef.

Background. The pandemic brought a major global change. The rules imposed worldwide forced the education system to step into unknown and unexplored territory without preparing or leaving time for adaptation. Aims. The purpose of this paper was to analyze the quality of the nurseries’ menus under the influence of the SARS-CoV-2 pandemic. Methods. A cross-sectional study was conducted over 3 consecutive years, respectively between 2019 and 2021. Food ingestion was calculated using the national recommendation for food ratio by transforming all complex food products into simple equivalents. Results. There was an increase in the amount used in some perishable foods such as meat and derived from meat, milk and dairy products, or eggs. At the same time, a small decrease in sweeteners was observed, but the values were still high compared to international or national needs. In the fat category, the values for all 3 years did not show such a large discrepancy from the legislative values. Conclusions. Although the pandemic caused disorganization, there were a few positive aspectsand since 2020 the percentage of foods not recommended for preschoolers such as high-sugar and high-fat foods has started to decrease; however, dairy products are still insufficiently procured and consumed. [ABSTRACT FROM AUTHOR]

The purpose of the present study is to evaluate calories selection according to the type of menu labelling applied on a hypothetical Greek tavern menu. Three questionnaires were designed and each one included a hypothetical menu of Greek tavern food. Menu A did not include any nutritional information, Menu B included calorie posting and Menu C had the "NB" mark next to dishes that were Nutritionally Balanced choices. A total of 437 participants were recruited in the study. The mean calories selection was significantly lower on Menu B (1874 Kcal) and C (1787.7 Kcal) compared to Menu A (2157.3 Kcal). The overweight and obese participants ordered significantly fewer calories on Menu B (−504 Kcal and −404 Kcal) and C (−451.3 Kcal and −393 Kcal) than on the Menu A. Menu labelling should be assessed in real-life settings in Greece. It could be a policy for the prevention and control of obesity in European countries. [ABSTRACT FROM AUTHOR]

ranslation of culinary products is a topic that is often taken up in research. Culinary names appearing on the menus are a special case, as they have individual features in the composition of the names. The aim of the article is to make an attempt at the typology of mistakes in the field of Polish-German translation of culinary products based on the selected menus and to establish a diagnosis of the causes of mistakes. A review of reality shows that many Polish restaurants make mistakes in translating culinary products into German. The empirical basis are 31 Polish menus from restaurants in three Polish cities: Wrocław and Szklarska Poręba in Lower Silesia and Świnoujście in West Pomerania. Three different regions of Poland were studied. The focus is on translation mistakes and their types as well as the diagnosis of the causes of these mistakes. The article begins with the theoretical part and explains such terms as menu, type of text, mistakes and culinary. The objective includes the following questions: Which translation strategies are used in the translation of culinary products? Which mistakes are made during the translation? What types of mistakes occur with other types? The results of the analysis are presented in a tabular form. More than 1200 mistakes were found. Using selected examples, the analysis is carried out with the aim of typologizing the mistakes and pointing out translation strategies in the mentioned area. The classification of mistakes by Andrzej Markowski and the omission as a mistake type by Krzysztof Hejwowski are taken into account for the purposes of the analysis. It can be concluded that restaurants use different translation strategies in the case of culinary products, which result in many incorrect translations. In the light of the material analysed, it must also be stressed that Polish restaurants do not attach great importance to translating culinary products into German. This article is therefore intended as an example of practice-based analysis.

Pengabdian masyarakat prodi Gizi Universitas Dhyana Pura dilakukan di Desa Catur, Bangli Bali bertujuan sebagai upaya memberikan edukasi dan skill kepada masyarakat ibu asuh yang mempunyai anak balita, dalam rangka memperdayakan menu sebagai upaya pengentasan gizi kurang dan lebih. Program ini diberikan untuk mengatasi masalah yang diprioritaskan yaitu: 1) kurangnya pengetahuan para ibu asuh balita mengenai bahan-bahan makanan yang mempunyai potensi untuk meningkatkan maupun menurunkan berat badan, 2) keterbatasan ketersediaan alat dan kurangnya pemahaman mengenai pengolahan makanan menjadi menu yang dapat memperbaiki status gizi anak balita, 3) kurangnya pengetahuan mengenai jenis-jenis menu sebagai asupan gizi yang harus diberikan kepada anak-anak balita gizi kurang dan lebih, 4) kurangnya kemampuan mengolah makanan menjadi menu yang menarik berbasiskan bahan lokal yang sudah ada dan melimpah, 5) kurangnya ketrampilan mengolah makanan dengan menu yang sederhana dalam waktu yang sangat singkat untuk pemenuhan gizi seimbang anak asuh balita. Pengabdian dilakukan dengan metode learning by doing, memberikan materi ceramah diikuti dengan praktek pembuatan menu sebagai upaya pemenuhan gizi seimbang balita yang diikuti oleh ibu asuh balita Desa Catur. Hasil yang diperoleh adalah peningkatan pengetahuan dan skill dalam pembuatan menu gizi seimbang.

Background. Adequate nutrition is one of the most important factors for influencing growth and development of children. Providing adequate amounts of minerals is extremely important in the developmental age, especially in periods of intensive growth. Calcium and vitamin D deficiency may have a negative impact on the health of children, both in the short and long term. Objective. The aim of this study was to evaluate the content of calcium and vitamin D in the meals of preschoolers and to compare the obtained results to Polish dietary reference values for children aged 4-6 years. Material and methods. The study was conducted in 40 randomly selected kindergartens in some Silesian cities and were concerning 1,746 children. 10-day-menus and preschool inventory reports describing the amount of food used for meal preparation were obtained from every kindergarten. 10-day-menus were analysed in terms of calcium and vitamin D content with the use of the Dieta 5 software. The obtained results were developed in Microsoft Excel 2016. Results. The analysis of 10-days menus showed significant deficiencies in both calcium and vitamin D intake in the assessed food rations. The mean calcium level was 416.0 mg while vitamin D was 1.47 μg. The content of calcium and vitamin D in the examined 10-days menus did not meet the dietary reference values. Conclusions. The necessity to modify menus in terms of increasing the consumption of the analysed nutrients was demonstrated, as well as the need to implement nutritional education for preschool staff and parents was suggested.

Exposure to allergens could be life-threatening for people with food allergies. Restaurants and cafes are challenging environments for accommodating food allergies. This study aimed to measure King Saud University female students’ awareness about food allergens on restaurants’ and cafes’ menus. This cross-sectional study was conducted on 379 students aged 18 years and above. A paper-based questionnaire was used, which comprised 16 questions related to the definition of food allergies, food allergens, and food allergy symptoms; the definition and prevention of cross-contact of food allergies; emergency treatment procedures for food allergies; strategies for the prevention of food allergy reactions; customer expectations towards restaurants; and preventive measures taken for food allergies. The results indicate that the overall average score of food allergen awareness was 10.90, which falls in the higher range. Furthermore, female students in the age groups of 23 to 27 years and 33 to 37 years had higher levels of awareness than female students in the age group of 18 to 22 years. The results also showed that the level of awareness among science college and health college students was statistically significantly higher (p < 0.05) than that among humanities college students. Post-graduate students also showed a higher level of awareness of food allergens than bachelor’s students. These findings also indicate that listing all allergens in the restaurants and cafes’ menus statistically significantly (p < 0.05) increased the level of awareness of female students about food allergens on restaurants’ and cafes’ menus, compared to restaurants and cafes that do not list all allergens on their menus. In general, female students at King Saud University showed a high level of awareness about food allergies on restaurants’ and cafes’ menus. The study recommends assessing the impact of awareness of female students with and without food allergies on their practices and behaviors.

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. [ABSTRACT FROM AUTHOR]

The article examines discourse as a phenomenon that includes an extremely wide cultural sphere. The phenomenon of "gastronomic communication" is described, and attention is also paid to the key aspect of gastronomic discourse - communication. This article describes the classification of gastronomic terms, their specific aspects. How to translate gastronomic terms, their use in the translation process in transformations, how the menu and its content are cross-cultural. A theoretical answer to such questions can be found in the article. [ABSTRACT FROM AUTHOR]

Copyright of Estudios de Traducción is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)