BACKGROUND/OBJECTIVES To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS An online experimental survey using a menu board was conducted with 242 parents of...

OBJECTIVES To identify characteristics of the food environment associated with child overweight/obesity that could, if subjected to intervention, mitigate the risk of childhood overweight/obesity. We examined whether the proximity to or density of grocery and convenience stores or fast food restaurants, or the prices of healthy food options were more strongly associated with overweight/obesity ...

UNLABELLED BACKGROUND Increased density of fast food restaurants is associated with increased prevalence of obesity in developed countries. However, less is known about this relationship in developing countries undergoing rapid urbanization and how differences in neighbourhood income affect the patronage of fast food outlets. The purpose of the study is to explore the differences in fast foo...

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased...

In this assignment we studied Google Local’s Maps and Restaurants data. The goal was to extract restaurants’ information from the dataset and to study how restaurants perform based on different features offered by the dataset. We studied three main features and how they affect a restaurant to stay in business; one was related to the geographical grouping of the restaurants, the other was how us...

In order to explore the potent role of meat cooking processes as the emission sources of particulate matter (PM), emission rates and the associated removal efficiency by precipitators were estimated based on the on-site measurements made at five under-fired charbroiling (UFC) restaurants. The emission patterns of PM for these five restaurants were compared after having been sorted into the main...

OBJECTIVE To assess the influence of newspaper coverage and a media campaign about Dutch smoke-free legislation on smokers' support for smoke-free bars and restaurants and on secondhand smoke (SHS) harm awareness. DESIGN AND MAIN OUTCOME MEASURES A content analysis was conducted of 1041 newspaper articles on the smoke-free legislation published in six Dutch newspapers from March 2008 to April...

OBJECTIVE To examine the actual and anticipated costs of a law regulating workplace smoking and smoking in restaurants, taking into consideration observed and anticipated infrastructure costs, lost productivity, increased absenteeism, and loss of clientele. SETTING AND DESIGN A survey of 401 Québec restaurants and 600 Québec firms conducted by the Québec Ministry of Health before the enactmen...

BACKGROUND The Tobacco Products Control Act, No. 83 of 1993 was introduced in South Africa in 1993. Due to the shortfalls of the 1993 Act, the Tobacco Products Control Amendment Act, No. 12 of 1999 was passed in 1999. The regulation relating to smoking of tobacco products in public places was gazetted in 2000 and implemented in 2001. SETTING The setting for the study was all selected register...

BACKGROUND Obesity, a complex disease determined both by genetic and environmental factors, is strongly associated with NAFLD, and has been demonstrated to have a negative impact on HCV and other chronic liver diseases (CLD). RATIONALE This study assessed the association between type and location of food sources and chronic liver disease (CLD) using Geographic Information Systems (GIS). RES...