OBJECTIVE As obesity rates continue to climb in America, much of the blame has fallen on the high-calorie meals at popular chain restaurants. Many restaurants have responded by offering "healthy" menu options. Yet menus' descriptions of healthy options may be less attractive than their descriptions of less healthy, standard options. This study examined the hypothesis that the words describing i...

BACKGROUND Although in the last few years some European countries have implemented smoking bans in hospitality venues, the levels of secondhand smoke (SHS) in this occupational sector could still be extremely high in most countries. OBJECTIVE The aim of this study was to assess exposure to SHS in hospitality venues in 10 European cities. METHODS We included 167 hospitality venues (58 discot...

BACKGROUND Individuals and families are relying more on food prepared outside the home as a source for at-home and away-from-home consumption. Restricting the estimation of fast-food access to fast-food restaurants alone may underestimate potential spatial access to fast food. METHODS The study used data from the 2006 Brazos Valley Food Environment Project (BVFEP) and the 2000 U.S. Census Sum...

This paper describes our participation in the SemEval-2016 task 5, Aspect Based Sentiment Analysis (ABSA). We participated in two slots in the sentence level ABSA (Subtask 1) namely: aspect category extraction (Slot 1) and sentiment polarity extraction (Slot 3) in English Restaurants and Laptops reviews. For Slot 1, we applied different models for each domain. In the restaurants domain, we used...

OBJECTIVES The aim of the study was to characterize the exposure regarding polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes in the breathing zone of the cook during work in Norwegian à la carte restaurants. Levels of particle exposure were also measured to make the results comparable to other studies. METHODS Personal measurements of the levels of PAHs, higher aldehydes,...

Salmonella enterica serotype Enteritidis (SE) is a common cause of foodborne illness in the United States. Foods prepared with raw shell eggs have often been associated with SE outbreaks. The federal government published the Egg Safety Action Plan in December 1999 that called for reduction of egg-preparation practices that may contribute to the survival and proliferation of SE. In seven states,...

OBJECTIVES To investigate the proximity of fast food restaurants to public schools and examine proximity by neighborhood income and school level (elementary, middle, or high school). METHODS Geocoded school and restaurant databases from 2005 and 2003, respectively, were used to determine the percentage of schools with one or more fast food restaurants within 400 m and 800 m of all public scho...