OBJECTIVE We examined the associations between the density of alcohol establishments and five types of nonviolent crime across urban neighborhoods. METHOD Data from the city of Minneapolis, MN, in 2009 were aggregated and analyzed at the neighborhood level. We examined the association between alcohol establishment density and five categories of nonviolent crime: vandalism, nuisance crime, pub...

Existing evidence linking residential proximity to food establishments with body mass index (BMI; weight (kg)/height (m)(2)) has been inconclusive. In this study, the authors assessed the relation between BMI and proximity to food establishments over a 30-year period among 3,113 subjects in the Framingham Heart Study Offspring Cohort living in 4 Massachusetts towns during 1971-2001. The authors...

Consumers of catering establishments especially value their health and therefore give preference to dishes that correspond modern concepts healthy eating. In this regard, the development such is an important task. Thus, object study was emulsion sauce made using spherification technique. Agar-agar used as a material for encapsulating sauce. The recipe composition contains irreplaceable nutritio...


 The article is devoted to the study of development ecotourism in protected areas Transcarpathian region. peculiarities period globalization are considered and insufficient involvement nature protection territories their potential for domestic international tourism pointed out. problem poor implementation sustainable forms singled main accents relationship “urban society – holiday-maker (...

The object of research is emulsions based on low-methoxylated apple pectin for dishes the «Eat Healthy» system in restaurant industry. subject commodity characteristics system. In course study, methods were used to determine sensory and physicochemical analysis. proposed ingredient composition makes it possible form not only high consumer qualities, but also provide target product with function...

This investigation examines employment opportunities for low-skill men and women focusing on the role of changes in the number and size distribution of employers in local labor markets. The study uses data from the Census Bureau’s 1989-97 County Business Patterns files to characterize the number and size distribution of establishments by county over time. It links these measures to person-level...

This paper examines the in ationary consequences of a currency changeover in the catering market. Empirical evidence from the Michelin Red Guide shows that: i) di erently from restaurants in non-euro countries, restaurants in the euro area experienced abnormal price increases just after the changeover, ii) among restaurants in the euro area, tourist restaurants are responsible for most of the a...

Three main parameters influence the nutritional quality of food preparation: the choice of raw materials, the recipe and composition of a meal, and the preparation process. In catering systems the temperature and time history during preparation and distribution, i.e. systems like cook-chill, cook-freeze, or warm-holding, need particular attention with regard to some sensitive nutrients, e.g. vi...