scholarly journals Extraction, Methylation and Quantification of Fatty Acids in Fast Food Items and Its Health Implications

2013 ◽  
Vol 03 (03) ◽  
pp. 1-5
Author(s):  
Ayesha Wasti ◽  
Uzaira Rafique
Keyword(s):  
Fatty Acids ◽  
Fast Food ◽  
Health Implications ◽  
Food Items

scholarly journals Trans Fatty Acids in the Hong Kong Food Supply

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Stephen W. C. Chung ◽  
S. K. Tong ◽  
Violette F. P. Lin ◽  
Melva Y. Y. Chen ◽  
Janny K. M. Ma ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Hong Kong ◽  
Fast Food ◽  
Trans Fatty Acids ◽  
Food Samples ◽  
The Other ◽  
Total Lipids ◽  
Food Items ◽  
Fatty Food ◽  
High Level

This study aimed to examine trans fatty acids (TFA) content of 142 individual food items, including bakery, fast food, and other fatty food that may contain high level of TFA. TFA was detected in all samples, except for four samples including one plain bread, one sponge cake, and two batter-made foods (egg roll and eggette) samples. For those found to contain detectable TFA, the content ranged up to 4.7 g/100 g of food or 17.3% of total lipids. On a per 100 grams of food basis, the highest mean TFA content among the 18 food subgroups was the doughnuts/French toast subgroup (0.95 g), followed by the other pastries subgroup (0.49 g) and the bread with filling/topping subgroup (0.44 g). Among the samples, the highest TFA content is from a doughnut (4.7 g/100 g), followed by two cream-filled bread with shredded coconut (1.8 and 1.4 g/100 g) and a sweetheart cake (1.7 g/100 g). Only consuming one whole piece of doughnut would have reached 100% of the maximum daily TFA intake as recommended by WHO based on a 2000 kcal diet. About 78% of samples had TFA ≤0.3 g/100 g food. For the majority of the food samples available in Hong Kong, if TFA was present, C18:1 trans would possibly be the predominant one.

An Innovative Approach for Online Food Order Management System

2018 ◽  
Vol 8 (3) ◽  
pp. 19
Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal
Keyword(s):  
Open Source Software ◽  
Fast Food ◽  
Book Order ◽  
Food Items ◽  
Order Management ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
System Administrator ◽  
Data Connection ◽  
Food Order

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer  to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to  deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

scholarly journals Comparison of Body Composition and Fatty Acid Profiles between Wild and Cultured Rio Grande Silvery Minnows

2017 ◽  
Vol 8 (2) ◽  
pp. 487-496 ◽  
Author(s):  
Madison S. Powell ◽  
Ronald W. Hardy ◽  
Alison M. Hutson ◽  
Louie A. Toya ◽  
Douglas Tave
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Artificial Diet ◽  
Condition Factor ◽  
Rio Grande ◽  
Wild Fish ◽  
Natural Food ◽  
Fatty Acid Profiles ◽  
Food Items ◽  
Supplementary Feed

Abstract Federally endangered Rio Grande Silvery Minnows (RGSM; Hybognathus amarus) were raised in one of three culture regimes: intensively, with only a hatchery diet; semi-intensively with access to natural food and hatchery diet supplementation; and with only natural food available at the Los Lunas Silvery Minnow Refugium (Los Lunas, New Mexico), a naturalized conservation refugium designed to mimic the natural environment of the RGSM in the Rio Grande. The project compared each culture regime and assessed differences and similarities in lipid and fatty acid content between feeding an artificial diet and consumption of natural food items in this species. After 117 d, whole-body lipid levels and fatty acid profiles were measured in each group and compared with values for wild RGSM. Fish fed the hatchery diet exclusively or as supplementary feed had significantly higher percent lipid (15.5% ± 0.5% and 10.6% ± 0.1%, respectively) than fish raised without access to the diet. Both groups had significantly higher percent lipid than fish raised in the refugium or wild fish (8.3% ± 0.1% and 7.8% ± 0.2%, respectively). Condition factor differed among groups and was highest in fish fed the hatchery diet (1.00) followed by fish supplemented with the hatchery diet (0.93), refugium fish (0.91), and wild fish (0.90). In this respect, refugium fish appeared more similar to wild fish than fish fed the hatchery diet or offered the diet as a supplement. Comparison of fatty acid profiles among groups showed marked differences among wild fish, refugium fish, and those fed the hatchery diet, either exclusively or as supplementary feed. Total omega-3 fatty acids, expressed as percentage of total fatty acids, were highest in wild fish but similar among other groups. Total omega-6 fatty acids showed an opposite trend, with five to nine times higher percentages of linoleic acid observed among fish from the three culture regimes compared with wild fish. Significant differences in lipid content and fatty acid composition between wild RGSM and cultured silvery minnows reflected their respective diets and culture regimes. Given similarities in fat content and condition factor with wild RGSM, we conclude that fish in the refugium do not require supplemental feeding with an artificial diet for this type of naturalized conservation management. Results from this study show that RGSM readily forage on natural food items present and also artificial feed when available, indicating dietary plasticity, which is advantageous for fish culture and future recovery.

scholarly journals Mortality outcomes associated with intake of fast-food items and sugar-sweetened drinks among older adults in the Vitamins and Lifestyle (VITAL) study

2016 ◽  
Vol 19 (18) ◽  
pp. 3319-3326 ◽  
Author(s):  
Wendy E Barrington ◽  
Emily White
Keyword(s):  
Asian American ◽  
Alaska Native ◽  
Fast Food ◽  
Total Mortality ◽  
Washington State ◽  
Cox Models ◽  
Risk Of Death ◽  
Food Items ◽  
Specific Mortality ◽  
State Death

AbstractObjectiveTo evaluate associations of fast-food items (FFI) and sugar-sweetened drinks (SSD) with mortality outcomes including deaths due to any cause, CVD and total cancers among a large sample of adults.DesignUsing a prospective design, risk of death was compared across baseline dietary exposures. Intakes of FFI and SSD were quantified using a semi-quantitative FFQ (baseline data collected 2000–2002). Deaths (n4187) were obtained via the Washington State death file through 2008, excluding deaths in the first year of follow-up. Causes of death were categorized as due to CVD (I00–I99) or cancer (C00–D48). Cox models were used to estimated hazard ratios (HR) and 95 % CI.SettingThe Vitamins and Lifestyle (VITAL) study among adults living in Western Washington State.SubjectsMen and women (n69 582) between 50 and 76 years of age at baseline.ResultsIntakes of FFI and SSD were higher among individuals who were younger, female, African-American, American Indian or Alaska Native, Asian-American or Pacific Islander, of lower educational attainment, and of lower income (P<0·0001 for all). Higher risk of total mortality was associated with greater intake of FFI (HR=1·16; 95 % CI 1·04, 1·29;P=0·004; comparing highestv. lowest quartile) and SSD (HR=1·19; 95 % CI 1·08, 1·30;P<0·0001; comparing highestv. lowest quartile). Higher intake of FFI was associated with greater cancer-specific mortality while an association with CVD-specific mortality was suggested. Associations between intake of SSD and cause-specific mortality were less clear.ConclusionsIntake of FFI and SSD has a detrimental effect on future mortality risk. These findings may be salient to socially patterned disparities in mortality.

scholarly journals Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China

2018 ◽  
Vol 21 (7) ◽  
pp. 1307-1318 ◽  
Author(s):  
Xiaofang Jia ◽  
Jiawu Liu ◽  
Bo Chen ◽  
Donghui Jin ◽  
Zhongxi Fu ◽  
...  
Keyword(s):  
Fast Food ◽  
Regression Models ◽  
Food Choices ◽  
Food Composition ◽  
Hunan Province ◽  
Additional Contribution ◽  
Food Items ◽  
Total Fat ◽  
Composite Samples ◽  
At Home

AbstractObjectiveEating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home.DesignEight commonly consumed dishes were collected in twenty of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items were collected from ten KFC, McDonald’s and food stalls. Five samples per dish were randomly pooled from every location. Nutrients were analysed and energy was calculated in composite samples. Differences in nutrients of dishes by preparation location were determined.SettingHunan Province, China.SubjectsNa, K, protein, total fat, fatty acids, carbohydrate and energy in dishes.ResultsOn average, both the absolute and relative fat contents, SFA and Na:K ratio were higher in dishes prepared in restaurants than households (P < 0·05). Protein was 15 % higher in animal food-based dishes prepared in households than restaurants (P<0·05). Quantile regression models found that, at the 90th quantile, restaurant preparation was consistently negatively associated with protein and positively associated with the percentage of energy from fat in all dishes. Moreover, restaurant preparation also positively influenced the SFA content in dishes, except at the highest quantiles.ConclusionsThese findings suggest that compared with home preparation, dishes prepared in restaurants in China may differ in concentrations of total fat, SFA, protein and Na:K ratio, which may further contribute, beyond food choices, to less healthy nutrient intakes linked to eating away from home.

scholarly journals ÁCIDOS GRAXOS TRANS ISÔMEROS EM ALIMENTOS: CONTEÚDO, CONSUMO E IMPLICAÇÕES NAS DOENÇAS CARDIOVASCULARES

2002 ◽  
Vol 20 (1) ◽  
Author(s):  
ANA CRISTINA R. MENDES ◽  
TELMA MARIA BARRETO BISCONTINI ◽  
MARIA SPÍNOLA MIRANDA
Keyword(s):  
Fatty Acids ◽  
Cardiovascular Diseases ◽  
Human Health ◽  
Fast Food ◽  
Deep Frying ◽  
Trans Isomers ◽  
Hydrogenated Fat ◽  
Fried Foods

Neste artigo foram discutidos os principais aspectos bioquímicos, tecnológicos e nutricionais dos ácidos graxos trans isômeros, suas implicações na saúde humana, e possíveis correlações com as doenças cardiovasculares. São apresentados estudos e pesquisas em diversos países acerca dos teores dessas substâncias em alimentos, bem como estimativas de consumo populacional a partir do consumo de alimentos fritos ou submetidos a processamento com gorduras vegetais hidrogenadas a exemplo dos produtos tipo fast-food. Concluiu-se que novas pesquisas voltadas para a melhoria das tecnologias empregadas na produção de óleos e gorduras, bem como a otimização das operações utilizadas no preparo de alimentos fritos em redes de fast food e restaurantes poderão contribuir para a redução dos conteúdos de trans nos alimentos e conseqüentemente para diminuição do seu consumo. TRANS ISOMERS FATTY ACIDS IN FOODS: CONTENT, CONSUME AND EFFECTS ON CARDIOVASCULAR DISEASES Abstract In this article it was discussed the main biochemical, technological and nutritional aspects of the trans isomers fatty acids, the effects on human health and possible correlations with cardiovascular diseases. It presents studies and researches in several countries about the content of these substances in foods and the consume estimative between populations through fried foods on hydrogenated fat as, for example, the fast-food. It was concluded that new researches in order to improve the technologies employed in the production of oils and fat, and the conditions involved in the deep-frying processes in restaurants and fast-food net, can reduce the content of isomers trans in foods and consequently decrease the consume of these substances.

scholarly journals Consumers' Preference of Fast Food Items in Kathmandu Valley

NCC Journal ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 17-25
Author(s):  
Bharat Rai ◽  
Rajshree R Rawal
Keyword(s):  
Regression Analysis ◽  
Fast Food ◽  
Positive Impact ◽  
Pearson Correlation ◽  
Consumer Preference ◽  
Primary Data ◽  
Kathmandu Valley ◽  
Brand Preference ◽  
Independent Variables ◽  
Food Items

The main purpose of this study is to understand and evaluate the factors affecting consumer's preference of fast food items in Kathmandu Valley. Taste, price, ambience and location have been taken as independent variables and brand preference has been taken as dependent variable in the study. The study has been adopted the descriptive and causal research design. Samplesize has been taken 226 under the study. Primary data for the research has-been collected using structured questionnaire from fast food consumer within Kathmandu Valley of University students. To analyze the collected data, descriptive statistics, and Pearson correlation as well as regression analysis has been conducted to identify the relationship and effect between independent variables (taste, price, ambience and location) and dependent variable (consumer preference). SPSS has been used to process the data and to find the result of the data analysis. By the correlation analysis there is significant relationships between independent variables (taste, price, ambience and location) and dependent variable (brand preference). Based on regression analysis, taste, ambience and location have significant and positive impact on consumer preference for fast food items. It means consumers are much more concerned and aware about these factors while consuming the fast food. Similarly, price has less or no effect on consumer preference for fast food items for the respondents taken under the study.

scholarly journals Health Implications of Adults’ Eating at and Living near Fast Food or Quick Service Restaurants

2015 ◽  
Vol 5 (7) ◽  
pp. e171-e171 ◽  
Author(s):  
J Jiao ◽  
A V Moudon ◽  
S Y Kim ◽  
P M Hurvitz ◽  
A Drewnowski
Keyword(s):  
Fast Food ◽  
Health Implications ◽  
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