OBJECTIVE Some versions of restaurant menu labelling legislation do not require energy information to be posted on menus for drive-through lanes. The present study was designed to quantify the number of customers who purchase fast food through drive-in windows as a means of informing legislative labelling efforts. DESIGN This was an observational study. SETTING The study took place at two M...

Background: With popular location-based services on smart phones, users are willing to leave comments on the business venues (e.g., restaurants, shops, bars, etc.) that they visited. Reviews of users on Yelp venues somewhat indicate satisfaction of customers with services of those venues. Those reviews could be used to reflect service quality of business venues. Geo-localized venues could tell ...

Regarding delicacies, people are no longer satisfied with mere good taste, they also consider the overall feeling conveyed by the restaurants, including the decorations, the created atmosphere, and services, which all affect consumers’ decisions whether dine. Nowadays, casual style is particularly the leading trend. Modern restaurants have innovative ideas in food, leisure, and consumption, whi...

OBJECTIVE To measure secondhand smoke levels in workplaces in Guatemala and to compare exposure to levels in other Latin American cities. METHODS Exposure was estimated by passive sampling of vapor phase nicotine using a filter badge. Filters were placed in 1 hospital, 1 school, 2 universities, 1 government building, the airport, and 10 restaurants/bars. In total, 103 filters were deployed (p...

OBJECTIVE To evaluate the efficacy and applicability of a HACCP-based program for use in restaurants. PARTICIPANTS A randomly selected sample of 16 intervention and 42 control full service, "stand-alone" restaurants with a minimum of 3 full-time food handling staff on duty per shift. SETTING Six communities in Central West Ontario. INTERVENTION The Critical Approach, a HACCP-based program...

BACKGROUND We examined the relationship between overweight in preschool children and three environmental factors--the proximity of the children's residences to playgrounds and to fast food restaurants and the safety of the children's neighborhoods. We hypothesized that children who lived farther from playgrounds, closer to fast food restaurants, and in unsafe neighborhoods were more likely to b...

The main objective of this study was to evaluate vitamin c loss following vegetable manipulation stages, reception, storage, preparation, and distribution, in commercial and institutional restaurants. Seven vegetables were used: lettuce, carrots, chicory, collard greens, cauliflower, cabbage and tomatoes. Vitamin c analysis was made by high-performance liquid chromatography (hplc). After all ma...

OBJECTIVE Offering calories on restaurant websites might be particularly important for consumer meal planning, but the availability of and ease of accessing this information are unknown. METHODS We assessed websites for the top 100 U.S. chain restaurants to determine the availability of and ease of access to calorie information as well as website design characteristics. We also examined poten...

OBJECTIVE To examine the relationship between density of fast food restaurants and measures of social and material deprivation at the community level in Nova Scotia, Canada. METHODS Census information on population and key variables required for the calculation of deprivation indices were obtained for 266 communities in Nova Scotia. The density of fast food restaurants per 1000 individuals fo...

OBJECTIVE To explore determinants of support for and reported compliance with smoke-free policies in restaurants and bars across the four countries of the International Tobacco Control (ITC) Four Country Survey. DESIGN Separate telephone cross-sectional surveys conducted between October and December 2002 with broadly representative samples of over 2000 adult (>or=18 years) cigarette smokers i...