OBJECTIVE To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. DESIGN Cross sectional study of repeated visits to fast food restaurant chains. SETTING 89 fast food restaurants in four cities in New England, United States: McDonald's, Burger King, Subway, Wendy's, KFC, Dunkin' Donuts. PARTICIPANTS 1877 ad...

OBJECTIVES To determine compliance with a voluntary code of practice (VCP) for restricting smoking in restaurants and to canvass the attitudes of restaurateurs towards tougher smoking restrictions. DESIGN Cross-sectional survey conducted in 1996 using a telephone questionnaire. SETTING Metropolitan restaurants and cafes in Adelaide, South Australia. PARTICIPANTS 276 (86.8%) of a sample of...

Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during foo...

DEFINITION Spatial Information Retrieval (SIR) refers to providing access to geo-referenced sources by indexing, searching, retrieving, and browsing [1]. SIR is an interdisciplinary topic involving geospatial information science, data mining, computer network, cognition, and cartography. An example of SIR query could be “Where are the Italian restaurants within 500 meters around a lake park?” F...

BACKGROUND The aim of this study was to examine reading and use of calorie information at fast-food/chain restaurants. METHODS A cross-sectional analysis was conducted on a sample of 4363 US adults using the 2009 HealthStyles survey. The outcome variable was reading calorie information when available while ordering at fast-food/chain restaurants. Among those who go to fast-food/chain restaura...

OBJECTIVE To assess long term compliance with the California Smoke-Free Workplace Law in Los Angeles County freestanding bars and bar/restaurants. DESIGN Population based annual site inspection survey of a random sample of Los Angeles County freestanding bars and bar/restaurants was conducted from 1998 to 2002. MAIN OUTCOME MEASURES The primary outcomes of interest were patron and employee ...

INTRODUCTION Reducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized. METHODS In fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual...

Utilising secondary data, the present study investigated the effect of operational attributes and product type (cuisine) on the price that consumers paid in restaurants. Contrary to the commonly held belief, food quality generally had the lowest impact on price. High-end restaurants differed

Letter grading of restaurants following inspection has substantial short-term benefits—as well as some drawbacks—according to Stanford University economist Pbillip Leslie, Mr, Leslie, who is assistant professor of strategic management at Stanford, has been studying the impact of Los Angeles County's report card-style letter grading, which went into effect in 1998, "The lesson for counties is th...

OBJECTIVES Foodborne illness is an important contributor to morbidity and health system costs in Canada. Using number of critical hazards as a proxy for food safety, we sought to better understand how to improve food safety in restaurants. We compared the current standard of annual inspections to twice-yearly inspections among restaurants "at risk" for food safety infractions. These were restau...