scholarly journals Perspectives of Healthy Eating Environment on Campus: A Qualitative Study in a Private University in Ankara, Turkey

2020 ◽  
pp. 1-21
Author(s):  
Z. Begüm Kalyoncu ◽  
Özlem Çetiner ◽  
Tuğçe Nur Balcı ◽  
Zeynep Büşra Eroğlu ◽  
Türkan Kutluay Merdol
Keyword(s):  
Food Environment ◽  
Nutritional Value ◽  
Academic Staff ◽  
Food Selection ◽  
Food Service ◽  
Private University ◽  
Administrative Staff ◽  
Food Services ◽  
Perceptions Of Students ◽  
Food And Beverage

Aim: Universities provide food service to not only students, but also to their employees from all levels. However, the limited literature persists in terms of evaluating the campus food environment by different kinds of stakeholders. Therefore, this study aims to understand and conceptualize the experiences and perceptions of students and university staff towards campus food environment. Subjects and Methods: We conducted six focus groups among sixty-four people that belong to a private university in Ankara with the following roles; (i) Turkish and international students, (ii) Academic staff, (iii) Administrative staff, and (iv) Support staff. Thematic analyses were conducted by NVivo software and triangulation is done by evaluating a monthly lunch menu of the cafeteria with Nutrient Rich Food Index 9.3 (NRF 9.3) nutrient profiling model. Results: Qualitative analyses revealed that participants were aware of the nutritional importance of food services and consequences of consuming meals, foods, and beverages with low nutritional value. Nutritional value of the food was among the most important drivers of food selection and participants demanded menus to be planned by a dietitian. The seven overarching themes that were determined within the qualitative analysis were; (i) administrative process, (ii) nutritional value, (iii) variety, (iv) taste-flavor, (v) hygiene and food safety, (vi) intercultural inclusiveness, and (vii) price. NRF 9.3 scores of the campus lunch menu alternatives were low (Ranged from 0.09 to 3.19) in a way that triangulated the qualitative findings. Conclusion: This study shows that nutritional value and variety of the food and beverage services is a main driving factor for food selection and participants’ experiences even more than price and taste of the food. The results highlight the importance of serving healthy menus to all the stakeholders of a university, which could best be achieved by employing dietitians.

scholarly journals Supply Chain Responsiveness to a (Post)-Pandemic Grocery and Food Service E-Commerce Economy: An Exploratory Canadian Case Study

Businesses ◽  
2021 ◽  
Vol 1 (2) ◽  
pp. 72-90
Author(s):  
Sylvain Charlebois ◽  
Mark Juhasz ◽  
Janet Music
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Packaging ◽  
Food Selection ◽  
Food Service ◽  
Food Product ◽  
Food Services ◽  
Food Supply Chains ◽  
Insight Into

The focus of this study looks at the motivations and rationale from a national survey of over 7200 Canadians in November 2020 into why they use online services to purchase food. As a result of the global COVID-19 pandemic, food supply chains have been significantly altered. Consumers are purchasing foods with different dynamics, including when they buy in-person at groceries, at restaurants or at food service establishments. Elements of the food supply chain will be permanently altered post-pandemic. The study looks at a specific set of factors, captured in the survey, namely, consumer price sensitivity to the costs of online food purchasing, growing sustainability-related concerns over food packaging and waste, and product sensory experience related to how online purchasing changes from in-person food selection. The end goal, emerging from a case study, is insight into the strategies and preparedness with which CPGs, food services, and retailers can better manage the supply chain in their food product offerings in the post-pandemic era.

scholarly journals Manejo higiénico en el servicio de alimentos: Codex Alimentarius y Normas Oficiales Mexicanas

UVserva ◽  
2018 ◽  
Author(s):  
Edu Ortega Ibarra ◽  
Andrea Hernández Jiménez
Keyword(s):  
Health Risks ◽  
Food Environment ◽  
Food Service ◽  
Food Storage ◽  
Foodborne Diseases ◽  
Strong Component ◽  
Food Services ◽  
Biological Profile ◽  
Public And Private ◽  
Codex Alimentarius

El propósito fundamental del manejo higiénico óptimo en los servicios de alimentación es el de disminuir la incidencia de Enfermedades Transmitidas por Alimentos (ETAS) y mejorar nuestros mecanismos de prevención, control y diagnóstico ante la inseguridad alimentaria-nutricional y aunado a esto a la biodisponibilidad de los nutrientes ingeridos en establecimientos públicos y privados. El perfil químico–médico-biológico y la adición de un fuerte componente como el nutricional, hace que la observación de los riesgos sanitarios sea fundamental para garantizar seguridad en cualquier espacio y no ser un problema de Salud Pública; con el fin de asegurar la disponibilidad, accesibilidad, aceptabilidad y la utilización biológica alimentaria. Específicamente es obligatorio corroborar el adecuado ambiente para la recepción de alimentos, almacenamiento, manejo de sustancias, refrigeración, congelación, áreas de cocción, preparación y montaje del alimento, servicios sanitarios, manejo de residuos, control de plagas entre otros con el único fin de asegurar una inocuidad alimentaria.Palabras clave: Seguridad alimentaria; nutrición; servicios de alimentación; Codex Alimentarius; Normas Oficiales Mexicanas AbstractThe fundamental purpose of optimal hygienic management in food services is to reduce the incidence of foodborne diseases and improve our mechanisms for prevention, control and diagnosis. Optimal hygienic management is essential due to food-nutrition insecurity and, in addition, to the bioavailability of nutrients ingested in public and private establishments. The chemical-medical-biological profile and the addition of a strong component that needs to be in­corporated as the nutritional one, makes the observation of health risks fundamental. It is im­portant to provide a secure food environment to guarantee safety in any space and not create a problem in the arena of Public Health. There are several regulation points to meet and verify to continue providing a service in any place that has a food service. To establish an optimal hygienic food environment one must ensure availability, accessibility, acceptability and biologi­cal food use. Specifically, it is mandatory to assure an adequate environment for the reception of food, storage, handling of substances, refrigeration, freezing, cooking areas, preparation and plating, sanitary services, waste management and pest control among others. The sole purpose of providing these actions is for ensuring food safety.Keywords: Food security, nutrition, food services, codex alimentarius, official Mexican standards

scholarly journals Alumni Loyalty in Higher Education (Case of Three Private University Alumni of BA Business Administration Programs)

2019 ◽  
Vol 4 (2) ◽  
pp. 51-70
Author(s):  
Goderdzi Buchashvili ◽  
Nino Jikia ◽  
Irma Mesiridze
Keyword(s):  
Academic Staff ◽  
Private University ◽  
Educational Institutions ◽  
Quality Of Education ◽  
Administrative Staff ◽  
Factors Affecting ◽  
Alumni Loyalty ◽  
High Level ◽  
Students Satisfaction

In the 21st century, the increasing need for enhancing the quality of education in higher educational institutions has caught a high interest of researchers in studying the influence of quality of educational services on students’ satisfaction and graduates’ loyalty. Taking into account the purpose of the study, the questionnaire used in it contains predictive and descriptive questions. The research describes different factors, such as service quality, facilities, administrative staff helpfulness, university location, and academic staff professionalism impact on the level of alumni loyalty. The information has been obtained at three private universities in Georgia. Research results were gathered for comparative analysis. The research variable, in this case factors affecting the level of loyalty, should be paid attention to, in order to gain a high level of alumni loyalty.

scholarly journals Community-Based Efforts Aim to Improve the Food Environment within a Highly Obese Rural Appalachian County

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2200
Author(s):  
Rachel Gillespie ◽  
Emily DeWitt ◽  
Heather Norman-Burgdolf ◽  
Brynnan Dunnaway ◽  
Alison Gustafson
Keyword(s):  
Rural Communities ◽  
Food Environment ◽  
Food Service ◽  
Percentage Increase ◽  
Obesity Prevalence ◽  
Gas Stations ◽  
Food And Beverage ◽  
Store Location ◽  
Change In Mean ◽  
Total Sales

Rural communities in Appalachia are displaying increased obesity prevalence, yet traditional interventions have not provided a broad enough impact to improve dietary consumption patterns. Therefore, expanding efforts that address the food environment and incorporate behavioral nudges through community-developed marketing strategies may be a viable mechanism to improve food and beverage choices within this unique population. This study installed shelf-wobblers across n = 5 gas stations in one rural Appalachian county in Kentucky. Smart Snacks were identified from store inventory lists utilizing the CDC Food Service Guideline for Federal Facilities calculator and were categorized into high-protein snacks, low-fat carbohydrate snacks, meal replacement snacks, and no-calorie beverages. NEMS-CS audits were conducted, and monthly sales data was collected at baseline and for six months thereafter for each store location. A difference-in-difference model was used, adjusting for total sales or total mean sales for each Smart Snack model to assess the percentage change within and between stores. Overall, percent change in mean sales and total sales across all stores resulted in a percentage increase of sales of Smart Snack items following wobbler installment. This study provides unique insight into how a community-driven approach to marketing can influence the sale of healthier food and beverage items.

Evaluation of the food environment of public hospitals in a Brazilian metropolis

2021 ◽  
pp. 1-11
Author(s):  
Maria Eduarda Ribeiro José ◽  
Inês Rugani Ribeiro de Castro ◽  
Daniela Silva Canella
Keyword(s):  
Healthy Eating ◽  
Food Environment ◽  
Eating Habits ◽  
Food Service ◽  
Cross Sectional Study ◽  
Public Hospitals ◽  
Food Services ◽  
Cross Sectional ◽  
Vending Machines ◽  
Nutrition Service

Abstract Objective: To characterise the food environment of public hospitals in a Brazilian metropolis. Design: A cross-sectional study involving the audit of mini-kitchens, non-commercial food services, commercial food services and vending machines within hospitals and interviews with workers and managers. Environmental dimensions assessed included: availability, accessibility, affordability, convenience, nutrition information, promotion and advertising, infrastructure for food and ambience, in addition to decisions-level aspects. Setting: Rio de Janeiro, Brazil. Participants: 24 public hospitals in the municipal health network. Results: Of the hospitals assessed, 92·0 % had a non-commercial food service, 87·5 % had mini-kitchens (facilities to consume food taken from home), 37·5 % had commercial food services and 25·0 % had vending machines. Mini-kitchens were available in most but not all hospitals, a key facility given that few commercial or non-commercial food services were open 24 h a day. The food availability in the hospitals surveyed did not promote healthy eating. A wide variety of ultra-processed foods and drinks was found and advertising promoting their consumption, even in non-commercial food services with menus planned by nutritionists. Water filters/fountains were present in around 50 % of mini-kitchens and non-commercial food services but were unavailable in commercial food services. According to workers interviewed, the temperature of the environment was the worst-rated aspect of mini-kitchens, non-commercial food services and commercial food services. Nutrition service managers reported little involvement in producing biddings and proposals for hiring outside companies to run non-commercial food services or commercial food services. Conclusion: The food environment of the hospitals studied did not promote healthy eating habits.

Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus

2017 ◽  
Vol 19 (2) ◽  
pp. 140
Author(s):  
Setyowati Setyowati
Keyword(s):  
Diabetes Mellitus ◽  
Nutritional Value ◽  
Food Selection ◽  
Diabetes Mellitus Patient ◽  
Fiber Content ◽  
Green Bean ◽  
Snack Food ◽  
Physical Quality ◽  
Organoleptic Quality ◽  
Red Bean

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient.

scholarly journals Government Policy for the Procurement of Food from Local Family Farming in Brazilian Public Institutions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1604
Author(s):  
Panmela Soares ◽  
Suellen Secchi Martinelli ◽  
Mari Carmen Davó-Blanes ◽  
Rafaela Karen Fabri ◽  
Vicente Clemente-Gómez ◽  
...  
Keyword(s):  
Government Policy ◽  
Technical Assistance ◽  
Food Service ◽  
Productive Capacity ◽  
Management Support ◽  
Food Services ◽  
Family Farming ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
Sustainable Food

This study aims to explore and compare Brazilian public institutional food services’ characteristics concerning the implementation of the government policy for the procurement of food from family farming (FF) and the opinions of food service managers on the benefits and difficulties of its implementation. We conducted a cross-sectional study employing an online questionnaire. The results were stratified by purchase. The Chi-square and Fisher’s Exact tests were applied. Five hundred forty-one food services’ managers participated in the study. Most claimed to buy food from FF, and this acquisition was more frequent among those working in institutions of municipalities <50,000 inhabitants, and educational and self-managed institutions. Those buying from FF developed more actions to promote healthy and sustainable food. Most recognized that the purchase could boost local farming and the economy and improve the institution’s food. However, the managers believe that the productive capacity of FF, the lack of technical assistance to farmers, production seasonality, and the bureaucratic procurement process hinder this type of purchase. The self-management of food services and the small size of the municipality might be associated with implementing the direct purchase policy from FF, which can contribute to building healthier and more sustainable food systems. However, the lack of public management support and the weak productive fabric may pose an obstacle to its maintenance or dissemination. The strengthening and consolidation of these policies require more significant government investments in productive infrastructure for family farming.

scholarly journals Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

2021 ◽  
Vol 7 (15) ◽  
pp. eabe7871
Author(s):  
Pamela R. Denish ◽  
Julie-Anne Fenger ◽  
Randall Powers ◽  
Gregory T. Sigurdson ◽  
Luca Grisanti ◽  
...  
Keyword(s):  
Protein Design ◽  
Food Industry ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Blue Dye ◽  
Spectroscopic Techniques ◽  
Design Tools ◽  
Enzymatic Transformation ◽  
Food And Beverage ◽  
The Subject

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

Hand Washing Frequencies and Procedures Used in Retail Food Services

2008 ◽  
Vol 71 (8) ◽  
pp. 1641-1650 ◽  
Author(s):  
CATHERINE STROHBEHN ◽  
JEANNIE SNEED ◽  
PAOLA PAEZ ◽  
JANELL MEYER
Keyword(s):  
Assisted Living ◽  
Service Industry ◽  
Food Service ◽  
The Elderly ◽  
Hand Washing ◽  
Assisted Living Facilities ◽  
Food Services ◽  
Managerial Control ◽  
Lost Productivity ◽  
Retail Food

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

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