scholarly journals The influence of eating location on nutrient intakes in Irish adults: implications for developing food-based dietary guidelines

2005 ◽  
Vol 8 (3) ◽  
pp. 258-265 ◽  
Author(s):  
NA O'Dwyer ◽  
MJ Gibney ◽  
SJ Burke ◽  
SN McCarthy
Keyword(s):  
Total Energy ◽  
Service Sector ◽  
Food Service ◽  
Dietary Guidelines ◽  
Food Diary ◽  
Nutrient Quality ◽  
Food Energy ◽  
The Republic ◽  
High Level ◽  
At Home

AbstractObjectivesTo examine the contribution of the food service sector to the nutrient quality of the Irish diet, and to compare intakes at home, work and outside the home (‘ut’) and within the subgroups of the out location (pub, deli, takeaway)Design and settingRandom sample of adults from the Republic of Ireland. Food intake data were collected using a 7-day food diary. Respondents recorded the location of every eating occasion determined by where the food was prepared rather than consumedResultsIntakes of energy, protein, fat and carbohydrate were significantly greater at home than at work or out (P<0.05). The intake of alcohol was significantly (P<0.001) greater out than at home or work. The percentage contribution of fat to energy was above the recommendations (33% of total energy and 35% of food energy) for both men and women at all locations, with the exception of the contribution of fat to total energy for men at the out location. Within the subgroups of the out location, the contribution of alcohol to total energy was greatest in pubs and the contribution of fat to both total and food energy was greatest in takeaways. Intakes of fibre and most micronutrients per 10 MJ of food energy were greater (P<0.05) at home than at work or outConclusionFoods eaten outside the home contribute a disproportionately high level of fat intake and should be targeted in public health nutrition strategies

scholarly journals An examination of the influence of eating location on the diets of Irish children

2007 ◽  
Vol 10 (6) ◽  
pp. 599-607 ◽  
Author(s):  
SJ Burke ◽  
SN McCarthy ◽  
JL O'Neill ◽  
EM Hannon ◽  
M Kiely ◽  
...  
Keyword(s):  
Service Sector ◽  
Meat Products ◽  
Food Service ◽  
Nutrient Intakes ◽  
Nutrition Policies ◽  
The Republic ◽  
Small Decline ◽  
Processed Potatoes ◽  
At Home

AbstractObjectivesTo examine the influence of eating location on the quality of the diets of Irish children and to compare intakes at home with intakes at other people's homes and intakes outside the home, and to compare intakes at various locations outside the home.DesignFood intake was measured using a 7-day weighed diary in 594 children from the Republic of Ireland (aged 5–12 years). Details of where the food was prepared or obtained were also recorded.ResultsEighty-nine per cent of all eating occasions occurred at home; < 6% occurred at both other people's homes and outside the home (takeaway, restaurant, shop, other). The percentage of food energy from fat was above the recommended 35% at other people's homes and outside the home, specifically at takeaways and restaurants. Fibre and micronutrient intakes (per 10 MJ) were significantly higher at home than at the other locations (P < 0.05). Within the ‘out’ locations, fibre and micronutrient intakes were generally higher at restaurants and lower at shops. High consumers of foods outside the home had a statistically significant, but relatively small decline in nutrient intakes compared with non- or low consumers. Chips and processed potatoes, meat products, savouries, sugars and confectionery, and savoury snacks made the greatest contribution to foods consumed outside the home.ConclusionsThe main focus of nutrition policies to improve the diets of Irish children should be the home environment rather than the food service sector. However, guidelines could call for better food choices outside the home to improve nutrient intakes.

scholarly journals The temporal pattern of the contribution of fat to energy and of food groups to fat at various eating locations: implications for developing food-based dietary guidelines

2005 ◽  
Vol 8 (3) ◽  
pp. 249-257 ◽  
Author(s):  
NA O'Dwyer ◽  
SN McCarthy ◽  
SJ Burke ◽  
MJ Gibney
Keyword(s):  
Temporal Pattern ◽  
Meat Products ◽  
Dietary Guidelines ◽  
Fat Intake ◽  
Food Groups ◽  
Food Diary ◽  
Eating Occasions ◽  
The Republic ◽  
Processed Potatoes ◽  
At Home

AbstractObjectivesTo examine the temporal pattern of the number of eating occasions that occurred at home, at work and outside the home, and to examine the contribution of fat to energy and the contribution of 26 food groups to fat at home and outside the home.Design and settingFood intake data were collected using a 7-day food diary from a random sample of 18–64-year-old adults from the Republic of Ireland (n= 958). Respondents recorded the day, time and location of every eating occasion.ResultsThe number of eating occasions was constant across the days of the week for meals consumed at home, whereas the number of eating occasions increased at weekends for meals outside the home. The contribution of fat to energy approximated the 35% recommendation at home from Monday to Friday, but increased above this on Saturday and Sunday. The contribution of fat to energy outside the home was always above the recommendation. The food groups that contributed most to fat were similar at home and outside the home. These included butter and full-fat spreads, fresh meat, meat products, meat dishes, biscuits, cakes and pastries, whole milk, and chips and processed potatoes.ConclusionThe contribution of fat to energy was above the recommendations when eating outside the home, regardless of day of the week. A number of food groups have been identified that contributed most to fat intake outside the home and these might be targeted in developing public health nutrition strategies to reduce fat intake.

scholarly journals INTERSECTORAL LINKAGES AND THEIR CONTRIBUTION TO ECONOMIC GROWTH IN THE REPUBLIC OF SERBIA

2019 ◽  
pp. 197
Author(s):  
Jelena Stanojević ◽  
Bojan Krstić
Keyword(s):  
Economic Development ◽  
Service Sector ◽  
Structural Changes ◽  
Economic Sectors ◽  
Research Goal ◽  
Rich Information ◽  
The Rich ◽  
The Republic ◽  
High Level ◽  
Intersectoral Linkages

The high level of interconnection between economic sectors, respectively agriculture, manufacturing and the service sector, imposes the need to understand intersectoral structural changes and transfer of resources between sectors in order to perceive their contribution to economic development. Based on the rich information base compiled by data from various national and international statistic sources, intersectoral structural changes in the Republic of Serbia as one of the transition economies are analysed from different aspects. The paper deals primarily with the share of economic sectors in the gross domestic product. Further, it points to the participation of economic sectors in overall employment, but also in international trade. The research goal is to analyze the structural changes in the Serbian economy, identify the direction of resource transfer between sectors, as well as their contribution to the economic development measured by different indicators.

scholarly journals The influence of cereal and dairy consumption on the Irish diet: implications for developing food-based dietary guidelines

2005 ◽  
Vol 8 (3) ◽  
pp. 227-237 ◽  
Author(s):  
SJ Burke ◽  
MJ Gibney ◽  
NA O'Dwyer ◽  
SN McCarthy
Keyword(s):  
Dairy Products ◽  
Dietary Guidelines ◽  
Food Diary ◽  
Nutrient Intakes ◽  
Cereal Products ◽  
The North ◽  
Dairy Consumption ◽  
The Mean ◽  
The Republic ◽  
Daily Intakes

AbstractObjectivesTo estimate the intakes of cereal and dairy products and their contribution to nutrient intakes in men and women from the Republic of Ireland with a view to formulating food-based dietary guidelines.DesignThe North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. From this database all cereal and dairy products from recipes and identifiable sources were identified and a new database was generated from which analysis of the role of cereal and dairy products in the diet was carried out.ResultsAlmost 100% of the population consumed cereal and dairy products over the course of the survey week. In general, men consumed significantly more cereal and dairy products than did women (P<0.05). Cereal products made an important contribution to the mean daily intakes of energy (26%), protein (21%), fat (13%), carbohydrate (41%), fibre (45%), iron (43%) and folate (27%). Dairy products also contributed largely to the mean daily intakes of energy (11%), protein (14%), fat (17%), calcium (48%), phosphorus (24%) and vitamin A (27%). Analysis of nutrient intakes across tertiles of cereal and dairy consumption showed that high consumers of wholemeal bread, breakfast cereals, reduced-fat milk and yoghurt had lower fat and higher carbohydrate, fibre and micronutrient intakes than low consumers of these foods.ConclusionsFindings from the present study could be used to develop effective health strategies to implement changes in cereal and dairy consumption that could alter fat, fibre and micronutrient intakes in the diet.

scholarly journals Macronutrient intakes and food sources in Irish adults: findings of the North/South Ireland Food Consumption Survey

2001 ◽  
Vol 4 (5a) ◽  
pp. 1051-1060 ◽  
Author(s):  
KE Harrington ◽  
MJ McGowan ◽  
M Kiely ◽  
PJ Robson ◽  
MBE Livingstone ◽  
...  
Keyword(s):  
Northern Ireland ◽  
Food Consumption ◽  
Food Sources ◽  
Dietary Recommendations ◽  
Food Diary ◽  
Food Energy ◽  
Republic Of Ireland ◽  
Food Consumption Survey ◽  
The Republic ◽  
Consumption Survey

AbstractObjectiveTo describe macronutrient intakes and food sources of the adult population in the Republic of Ireland and Northern Ireland and to assess adherence of this population to current dietary recommendations.DesignA cross-sectional food consumption survey collected food intake data using a 7-day food diary.SettingNorthern Ireland and the Republic of Ireland between October 1997 and October 1999.SubjectsOne thousand three hundred and seventy-nine adults aged 18–64 years (662 males and 717 females).ResultsMean daily energy intakes in men were 11 MJ per day, 15.5% was derived from protein, 34.8% from fat, 43.5% from carbohydrate and 5.9% from alcohol. Corresponding figures for women were 7.6 MJ per day, 15.6%, 35.6%, 45.1% and 3.5%. When alcohol energy was excluded the contribution of fat and carbohydrate to energy did not differ between men and women. When compared with existing dietary recommendations, 93% of men and 86% of women had protein intakes above the Population Reference Intake. Two approaches were used to assess adherence to the fat and carbohydrate dietary recommendations: (1) the proportion of individuals in the population attaining these dietary targets and (2) the proportion of the population that was included in a 'compliers' group which had a group mean equal to these dietary targets. Thirty-three per cent of men and 34% of women met the target of 35% of food energy from fat and 78% of men and 80% of women comprised the ‘compliers’ group having a group mean of 35% of food energy from fat. Twentythree per cent of men and 27% of women met the target of 50% of food energy from carbohydrate and 56% of men and 62% of women made up the 'compliers' group. Meat and meat products were the main source of fat (23%) and protein (37%), and bread and rolls (25%) were the main source of carbohydrate.ConclusionA reduction in dietary fat intake remains an important public health issue in the Republic of Ireland and Northern Ireland. An increase in carbohydrate intake and attention to the rise in alcohol intake is also warranted.

https://imsciences.edu.pk/files/journals/vol12_2/New%201%20MA.864.pdf

2020 ◽  
Vol 12 (2) ◽  
pp. 19-50 ◽  
Author(s):  
Muhammad Siddique ◽  
Shandana Shoaib ◽  
Zahoor Jan
Keyword(s):  
Organizational Performance ◽  
Structural Equation ◽  
High Performance ◽  
Service Sector ◽  
Performance Outcomes ◽  
Theory And Practice ◽  
Relational Coordination ◽  
Multiple Sources ◽  
And Performance ◽  
High Level

A key aspect of work processes in service sector firms is the interconnection between tasks and performance. Relational coordination can play an important role in addressing the issues of coordinating organizational activities due to high level of interdependence complexity in service sector firms. Research has primarily supported the aspect that well devised high performance work systems (HPWS) can intensify organizational performance. There is a growing debate, however, with regard to understanding the “mechanism” linking HPWS and performance outcomes. Using relational coordination theory, this study examines a model that examine the effects of subsets of HPWS, such as motivation, skills and opportunity enhancing HR practices on relational coordination among employees working in reciprocal interdependent job settings. Data were gathered from multiple sources including managers and employees at individual, functional and unit levels to know their understanding in relation to HPWS and relational coordination (RC) in 218 bank branches in Pakistan. Data analysis via structural equation modelling, results suggest that HPWS predicted RC among officers at the unit level. The findings of the study have contributions to both, theory and practice.

Pooling Raw Shell Eggs: Salmonella Contamination and High Risk Practices in the United Kingdom Food Service Sector

2010 ◽  
Vol 73 (3) ◽  
pp. 574-578 ◽  
Author(s):  
F. J. GORMLEY ◽  
C. L. LITTLE ◽  
N. MURPHY ◽  
E. de PINNA ◽  
J. MCLAUCHLIN
Keyword(s):  
United Kingdom ◽  
Food Safety ◽  
High Risk ◽  
Service Sector ◽  
Safety Management ◽  
Food Service ◽  
Control Measures ◽  
Hygiene Practices ◽  
Risk Practices ◽  
Handling Practices

Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices in United Kingdom food service establishments using RSEM were investigated. Samples were collected from 934 premises. Salmonella was found in 1 (0.13%) of 764 RSEM samples, 2 (0.3%) of 726 samples from surfaces where ready-to-eat foods were prepared, and 7 (1.3%) of 550 cleaning cloths. Poor RSEM storage and handling practices were highlighted. Workers in 40% of the premises sampled failed to use designated utensils when RSEM was added to other ingredients, workers in 17% of the premises did not clean surfaces and utensils thoroughly after use with RSEM and before preparing other foods, only 42% of workers washed and dried their hands after handling eggs or RSEM, workers in 41% of the premises did not store RSEM at refrigeration temperature before use, and workers in 8% of the premises added RSEM to cooked rice at the end of cooking when preparing egg fried rice. Take-away premises, especially those serving Chinese cuisine, were least likely to have a documented food safety management system and awareness of the key food safety points concerning the use of RSEM compared with other food service premises (P &lt; 0.0001). Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection.

Low-Wage Women’s Experiences of Workplace Incivilities

2021 ◽  
pp. 193672442110147
Author(s):  
Katherine Tindell ◽  
Irene Padavic
Keyword(s):  
Customer Service ◽  
Service Sector ◽  
Food Service ◽  
Future Research ◽  
Income Loss ◽  
Service Workers ◽  
Bank Teller ◽  
Depth Interviews ◽  
Service Representative ◽  
Research And Policy

Workplace incivility, also called bullying, mobbing, and harassment, is pervasive and takes a high toll on employees. This study draws on 18 in-depth interviews with women in the precarious, low-wage, service sector in jobs such as customer service representative, retail sales, food service, pharmacy technician, and bank teller. Women service workers are a particularly vulnerable group, and yet most research on workplace problems of this type focus on professional women’s experience. We find that in this sample, most incivilities came from supervisors, followed by customers and then coworkers. Among supervisors, women were the most common perpetrators, while customer and coworker perpetrators were largely men. The type of incivility varied depending on role: Disparagement was common on the part of supervisors and customers, while coworkers were far more likely to engage in sexual harassment, which was virtually nonexistent among supervisors. Consequences for targets of these incivilities included anxiety, which most had experienced, and income loss. We offer suggestions for future research and policy.

Environmental innovation and the food, energy and water nexus in the food service industry

2021 ◽  
Vol 166 ◽  
pp. 105350
Author(s):  
Fabricia Silva da Rosa ◽  
Rogério João Lunkes ◽  
Francesca Spigarelli ◽  
Lorenzo Compagnucci
Keyword(s):  
Service Industry ◽  
Food Service ◽  
Environmental Innovation ◽  
Food Energy
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