One hundred take-away food outlets within the Central Operational Entity of eThekwini Municipality were investigated in order to assess the microbiological quality and safety of perishable food sold as well as the level of hygiene conditions under which these food shops operate. This cross sectional observational and descriptive study was conducted between August and September 2005 with the overall aim to improve the delivery of safe food, promote good hygiene practices from take-away food outlets and target interventions that will assist improvements of service delivery in the food control section of eThekwini Municipality Health Department. Ready-to-eat foods which were collected included salads, beef, chicken and chips to determine actual microbiological quality of these products. Food temperatures were recorded at the time of sampling. Premises were inspected by the teamof trained Environmental Health Practitioners who used pre-structured checklist forms to determine the status food preparation areas and associated food handling practices. Standard methods were used to determine total bacteria count, coliform count, Escherichia coli, Staphylococcus aureus and Salmonella. The overall microbiological quality of the food served by the take-away food outlets were found within acceptable safety limits. Escherichia coli, Staphylococcus aureus and Salmonella were evaluated and no incidence of these organisms was detected in all the food products sampled. 76% of samples showed high total bacteria count and coliforms were detected in 50% of food products. The results of the study indicate that there are some handling practices in the preparation process of ready- to-eat food that require more attention. In particular, control in food handling needs to be observed by food handlers as a result of significant incident of a high total bacteria count. There was a lack of correlation between bacterial count and the observed cleanliness of preparation areas and food handling practices. It is recommended that eThekwiniMunicipality Health Department embarks on a health education campaign on food safety. Food handlers should receive training and education in two aspects of food safety; namely, principles of good hygiene practice and the application of the Hazard Analysis and CriticalControl Point concept to food preparation. / Thesis (M.Med.)-University of KwaZulu-Natal, Durban, 2009.

Policymakers, politicians, and media outlets have declared an obesity epidemic. In doing so, they have named a variety of villains, including fast food. Despite the framing of fast food as being a leading contributor to weight gain and obesity, we have yet to understand the impact that fast food has on those who work with it every day. The purpose of this dissertation is to understand the food choices, BMIs, and self perceived weights of the food service worker population. Using Pierre Bourdieu’s concepts of habitus and field, I investigate the role of the workplace and external cultural influences, such as the family, in navigating an obseogenic workplace environment that is centered on selling highly caloric food to the Canadian public in a quick and cost effective manner. The first stage of this research addresses the question: Are food service workers more likely to be overweight or obese and perceive themselves as being overweight compared to the general population? In order to do this, I analyzed secondary survey data from the Canadian Community Health Survey cycle 5.1 (2009-2010). I used logistic regression techniques to construct models that analyze the likelihood of having high BMIs and high self perceived weights in both the food service worker and general Canadian populations. In addition to this, I sought to understand the food choices that contribute to weight gain in fast food workers. To do this, I conducted forty semi-structured qualitative interviews with workers from a variety of fast food chains. The results of my research disprove my original hypothesis that food service workers are more likely to be overweight or obese because of their frequent exposure to fast food. Instead, I found that they are less likely to be overweight or obese than the general Canadian population. Additionally, they are also less likely to perceive themselves as being overweight or obese. Through the qualitative interviews, I found that these individuals participate in a process of regulation where they monitor their food intake at work. Additionally, I found that their consumption patterns stemmed from habitus generated through cultural exposures in other areas of their lives. Pierre Bourdieu (1984) argues that we develop habitus through meaningful cultural exposure. We use our habitus, or engrained dispositions, to navigate hierarchical spaces or fields. Through this research, I found that workers viewed their jobs as being temporary and their cultural consumption patterns did not seem to change from their exposures to their workplaces. The majority were part time students, working in this industry to pay for living expenses and tuition. For the most part, they were raised in middle class homes where their mothers prepared food for their families from scratch on a daily basis. Fast food was viewed as a special treat and not an item to consume on a regular basis. I conclude that the meaningful exposures we have to food and cultural norms throughout life are more important in determining our food choices than our exposure to fast food restaurants.

ĮMONĖJĖ X PARDUODAMO GREITO MAISTO RIEBALŲ IR RIEBALŲ RŪGŠČIŲ KOKYBĖS VERTINIMAS Vilija Šimkutė Vadovas: Doc. Gintarė Zaborskienė Lietuvos sveikatos mokslų universitetas, Veterinarijos akademija, Veterinarijos fakultetas, Maisto saugos ir kokybės katedra. p 41, 3 lentelės , 15 paveikslų. Darbo tikslas: įvertinti greitojo maisto (Chiken Bites, Chiken Nuggets, Burger, Chiken, Fileto Fish, jautienos 3:1 ir jautienos 4:1) riebalų kokybę, riebalų rūgščių sudėtį įmonėje X, pateikti rekomendacijas vartotojui. Darbo uždaviniai: 1. Įvertinti riebalų kokybės rodiklius: peroksidų skaičių, titruojamąjį rūgštingumą. 2. Atlikti parduodamų gaminių riebalų riebiųjų rūgščių tyrimus. 3. Įvertinti gautus tyrimų rezultatus statistiškai, apibendrinti duomenis ir pateikti išvadas bei rekomendacijas vartotojams. Tyrimai buvo atliekami 2012 m - 2014 m. Greitojo maisto gaminiuose: vištienos (Nuggets, Bites, Chiken, Burger), žuvies (Fileto Fish) ir jautienos (4:1, 3:1) nustatyta riebalų, sočiųjų, mononesočiųjų, polinesočiųjų, omega 3, omega 6 riebalų rūgščių bei trans izomerų procentiniai kiekiai, peroksidų kiekis ir rūgštingumas. Rezultatai. Didesnis peroksidų skaičius nustatytas gaminiuose, kuriuose buvo didesnis polinesočiųjų riebalų rūgščių skaičius. Daugiausia 0,78 mekv.O2/1kg peroksidų nustatyta Nuggets vištienoje, mažiausiai 0,48 mekv.O2/1kg 3:1 jautienos gaminiuose. Didžiausias pH 5,99 nustatytas Chiken vištienos gaminiuose, mažiausias pH 5,12 Fileto Fish gaminiuose. Tyrimo metu buvo... [toliau žr. visą tekstą] / SUMMARY QUALITY ASSESSMENT OF FAT AND FATTY ACIDS IN FAST FOOD Vilija Šimkutė Supervisor : Do. Gintarė Zaborskienė Lithuanian University of Health Sciences, Veterinary Academy, Veterinary faculty, Food Safety and Quality Department. p 41, 3 tables, 15 pictures . Purpose: To evaluate the fast food ( Chiken bites, Chiken nuggets, Burger, Chiken, Fish filet, (beef 3:1 and 4:1) quality of fat, fatty acid composition of company X to make recommendations to the user. Tasks: 1. First learn the fat quality indicators : peroxides, titratable acidity and fatty acid methods. 2. Second perform -selling products of fat quality characteristics and fatty acid research. 3. Compare the results statistically summarize data and present findings and recommendations to users. Studies were conducted in 2012 - 2014. Results. Fast-food products : chicken ( Nuggets, Bites, Chicken, Burger ), fish ( Fish Filet ) and beef (4:1, 3:1 ) found in fat, saturated, monounsaturated, polyunsaturated, omega 3, omega 6 fatty acids and trans isomers the percentage of peroxide value and acidity . Increased peroxide established products, which were higher in polyunsaturated fatty acids . Most 0.78 mekv.O2/1kg peroxide found in chicken nuggets at least 0.48 mekv.O2/1kg 3:1 beef products. The highest acidity pH 5.99 set Chiken chicken products, the minimum pH 5.12 Filet fish products. The study was conducted in the chicken ( Nuggets, Bites, Chicken, Burger ), fish ( Fish Filet ) and beef (4:1, 3:1 ) products... [to full text]

Thesis (Ph.D.)--University of Western Sydney, 2008. / A thesis submitted to the University of Western Sydney, College of Arts, Centre for Cultural Research, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliography.

Thesis (M.A.)--Ohio University, June, 2002. / Title from PDF t.p. Includes bibliographical references (leaves 168-181)

O objetivo deste estudo é discutir a noção de atributos determinantes através da verificação da correlação entre as atitudes dos consumidores adolescentes frente certos atributos presentes no produto alimento tipo fast food, Apresentarndo uma forma de identificação de atributos importantes e determinantes para esse produto e utilizando a grade de repertório de Kelly como instrumento. Também são discutidas as diferenças na valorização dos atributos para os consumidores adolescentes segundo o sexo, a idade e a classe social. No final do estudo são apresentados os resultados das pesquisas, indicando os atributos importantes e determinante para o consumidor adolescente frente os produtos alimentos tipo fast food. / This study discuss the notion of determinant attributes, verifying the correlation between adolescent consumer attitudes toward certain attributes of fast food product. It presents a way to identify the important and the determinant attributes of this product. using Grid of Kelly as a tooL This work also discuss the difference between the importance of the attributes to adolescent consumer by sex, age and social class. The results of the research are presented at the end of this study, indicating which are the important and the determinant attributes to the adolescent consumer related with the fast food product.

A prevalência de obesidade e doenças crônicas não transmissíveis associadas à alimentação tem crescido em ritmo acelerado, chamando atenção para as taxas na população pediátrica. Esse fato está fortemente relacionado, entre outros, a fatores de inversão dos padrões alimentares. O objetivo deste estudo foi avaliar a contribuição dos alimentos ultraprocessados (AUP) na alimentação de crianças pertencentes à área de abrangência de uma Unidade Básica de Saúde e os fatores associados. Realizou-se um estudo transversal com amostra aleatória de crianças de ambos os sexos, entre 2 a 10 anos de idade, pertencentes à área de abrangência de uma Unidade Básica de Saúde no Sul do Brasil. Os dados acerca do consumo alimentar das crianças foram obtidos por meio do Recordatório Alimentar de 24 horas e, posteriormente, classificados em alimentos minimamente processados, ingredientes culinários e ultraprocessados. Um questionário semiestruturado foi aplicado para a coleta das variáveis demográficas, socioeconômicas e antropométricas. O excesso de peso das crianças foi definido através do escore Z > 2 para o Índice de Massa Corporal para idade. A amostra foi constituída por 204 crianças de ambos os sexos, a média geral de idade foi 5,9±2,5 anos. O excesso de peso foi verificado em 34% (IC 95%: 28% a 41%). Em relação ao consumo de energia, em média, as crianças consomem 1672 kcal/dia, sendo que 47% (IC 95%: 45% a 49%) são derivadas dos AUP, além disso, estes produtos demonstram serem ricos em sódio, gorduras totais e trans, e carboidratos. Não foi encontrada associação entre sexo, renda e estado nutricional com o consumo de AUP (p=0,36, p=0,85 e p=0,73, respectivamente). No modelo de regressão linear múltipla, as variáveis escolaridade materna (r=0,23; p=0,001) e idade da criança (r=0,40; p<0,001) foram associadas com maior percentual de contribuição dos AUP na alimentação (R=0,42; p<0,001). Ainda, foi observada uma tendência linear significativa para um maior consumo de AUP quando os dados foram estratificados pelas variáveis idade da criança e escolaridade materna (p<0,001). Os resultados da pesquisa reforçam os achados de um consumo expressivo de AUP pela população infantil. A idade mostrou- se como fator associado mais importante para o consumo destes produtos. / The prevalence of obesity and chronic non-communicable diseases associated with feeding has been growing at an accelerated pace, drawing attention for the rates in pediatric population. This fact is strongly related, among others, with the inversion of eating patterns. The objective of this study was to evaluate the contribution of ultra-processed food (UPF) in the dietary consumption of children belonging to the coverage area of a Basic Health Unit and its associated factors. A cross sectional study on a random sample of 204 children from both sexes, between 2 and 10 years old, belonging to the coverage area of a Basic Health Unit in South Brazil was conducted. Data about the food intake of children were assessed using a 24-hour recall questionnaire. Foods were classified as minimally processed, processed for culinary and ultra-processed. A semi-structured questionnaire was applied for collecting socio-demographic and anthropometric variables. Children overweight was defined by a Body Mass Index for age with a Z-score > 2. Sample comprised 204 children of both sexes, overall mean age was 5.9±2.5 years. Overweight was observed in 34 % (IC 95%: 28% to 41%). Mean energy consumption of children was 1672 kcal/day with 47% (CI 95%: 45% to 49%) coming from UPF, besides, this products demonstrated to be rich in sodium, total and trans fat and carbohydrates. No association has been found between sex, income and nutritional state with UPF food (p=0.36, p=0.85 and p=0.73, respectively). In multiple linear regression, model maternal education (r=0.23; p=0.001) and age of the child (r=0.40; p<0.001) were factors associated with a greater percentage contribution of UPF in diet (R=0.42; p<0.001). Additionally we found a statistically significant trend for higher UPF consumption when data were stratified by child age and maternal education level (p<0.001). Results from this study reinforce findings on the literature of a greater consumption of UPF by children. Age seems to be the most important associated factor with higher a consumption of those products.

abstract: The humans-food relationship is a 2.5 million year old, symbiotic connection of “living together” which encouraged a “system of communication up and down the food chain” (Pollan, 2008). (Reardon, 2015). Many researchers agree that this connection is a critical foundation for a beneficial relationship with food and engaging in healthy eating behaviors (McKeown, 2010; Neumark-Stainer et al., 2007; Ristovski-Slejepcevic et al., 2008; Simontacchi, 2007). Against the backdrop of a steadily increasing obesity rate and associated spending, it is critical to approach this issue from a systematic perspective such as understanding the powers that impact the consumer-food relationship (Aronne and Havas, 2009). Experts agree that the rapid increase in convenience food environments has contributed to an obesogenic foodscape that has negatively impacted consumers’ understanding of and interactions with food, resulting in consumption of nutritionally poor food, over-nutrition and chronic illness (Brownell and Battle-Horgen, 2004; Nestle, 2002). Additionally, designers and researchers are beginning to recognize the influence the built environment can have on actions (Patel, 2012; Wansink, 2010), behaviors and attitudes (Gallagher, 1993), even hindering or encouraging one to partake in healthy behaviors (Mikkelsen, 2011; Story et al., 2008). The goal of this study is to understand modern built convenience food environment design and its potential to impact the consumer-food relationship. This study utilizes a heavily qualitative approach, structured by a grounded theory methodology due to the lack of existing research (Martin & Hanington, 2012; O’Leary, 2010) and triangulates utilizing an analysis of secondary research, environmental audit through observations and a survey. The final result will be a compilation of design suggestions, based on those findings, for designing a BCCFE that encourages a healthy relationship between the consumer and food. / Dissertation/Thesis / Masters Thesis Design 2015

Thesis (MTech (Business)) --Cape Peninsula University of Technology, 2009 / The Faculty of Business at the Cape Peninsula University of Technology conducts research in the niche area: “The Effective Management of SMMEs” as identified by the National Research Foundation of South Africa. The research contained within the ambit of this thesis, has as its objective to establish the current position of performance measures utilised daily in the business activities by fast food franchisees, to raise awareness of future performance drivers (i.e. the critical success factors or non-financials aspects), and to highlight the importance of measuring the key performance areas of both financials and non-financial indicators as significant contributors to sustainability and growth of an enterprise. The challenge managers is currently faced with pertain to the managing of businesses for results i.e. identifying the drivers of financial success, finding a balance to measure financial and non-financial performances, appraising and compensating people’s performance. Lacking such tools, businesses have encountered difficulties managing what they could not describe or measure, or that are exposed to the risk of failure. Financial accounting (historic information) does not provide details about factors that actually help grow market share and profits (the main drivers of future performance). The questions which should be asked, are: Are the managers of fast food franchisees able to identify critical information or articulate factors that are important to actually help grow market share and profits? What tools are utilized to measure and drive value in real-time? To what level is performance measured, and what is the role and purpose of the utilised measures in the fast food franchisees? Most importantly, to what extent are franchisees in the fast food industry equipped by franchisors through a franchise “package”? This remains problematic as the need to identify and understand information critical for decision making in the fast food industry becomes imperative for the growth and sustainability of the organization. To answer these questions, the performance measures actually used by franchisees, will be surveyed. The proposed study will involve the collection, compilation, and analysis of both financials and non-financials performance measures using survey data from fast food franchisees within the Cape Metropolis. Quantitative data will be collected through opened and closed ended questionnaires (distributed to owners/managers of outlets) to document the existing performance measures and resulting perceived benefits. The outcome of this thesis will help franchisees to identify critical success factors and raise awareness with franchisors on inadequacies in the franchise package, so as to contribute to the effective management of small businesses. Furthermore, the research will be of importance in empowering the fast food sector to take advantages of alternative performance measures, improve their business efficiencies and increase their capacity to grow and be sustainable.

A prevalência de obesidade e doenças crônicas não transmissíveis associadas à alimentação tem crescido em ritmo acelerado, chamando atenção para as taxas na população pediátrica. Esse fato está fortemente relacionado, entre outros, a fatores de inversão dos padrões alimentares. O objetivo deste estudo foi avaliar a contribuição dos alimentos ultraprocessados (AUP) na alimentação de crianças pertencentes à área de abrangência de uma Unidade Básica de Saúde e os fatores associados. Realizou-se um estudo transversal com amostra aleatória de crianças de ambos os sexos, entre 2 a 10 anos de idade, pertencentes à área de abrangência de uma Unidade Básica de Saúde no Sul do Brasil. Os dados acerca do consumo alimentar das crianças foram obtidos por meio do Recordatório Alimentar de 24 horas e, posteriormente, classificados em alimentos minimamente processados, ingredientes culinários e ultraprocessados. Um questionário semiestruturado foi aplicado para a coleta das variáveis demográficas, socioeconômicas e antropométricas. O excesso de peso das crianças foi definido através do escore Z > 2 para o Índice de Massa Corporal para idade. A amostra foi constituída por 204 crianças de ambos os sexos, a média geral de idade foi 5,9±2,5 anos. O excesso de peso foi verificado em 34% (IC 95%: 28% a 41%). Em relação ao consumo de energia, em média, as crianças consomem 1672 kcal/dia, sendo que 47% (IC 95%: 45% a 49%) são derivadas dos AUP, além disso, estes produtos demonstram serem ricos em sódio, gorduras totais e trans, e carboidratos. Não foi encontrada associação entre sexo, renda e estado nutricional com o consumo de AUP (p=0,36, p=0,85 e p=0,73, respectivamente). No modelo de regressão linear múltipla, as variáveis escolaridade materna (r=0,23; p=0,001) e idade da criança (r=0,40; p<0,001) foram associadas com maior percentual de contribuição dos AUP na alimentação (R=0,42; p<0,001). Ainda, foi observada uma tendência linear significativa para um maior consumo de AUP quando os dados foram estratificados pelas variáveis idade da criança e escolaridade materna (p<0,001). Os resultados da pesquisa reforçam os achados de um consumo expressivo de AUP pela população infantil. A idade mostrou- se como fator associado mais importante para o consumo destes produtos. / The prevalence of obesity and chronic non-communicable diseases associated with feeding has been growing at an accelerated pace, drawing attention for the rates in pediatric population. This fact is strongly related, among others, with the inversion of eating patterns. The objective of this study was to evaluate the contribution of ultra-processed food (UPF) in the dietary consumption of children belonging to the coverage area of a Basic Health Unit and its associated factors. A cross sectional study on a random sample of 204 children from both sexes, between 2 and 10 years old, belonging to the coverage area of a Basic Health Unit in South Brazil was conducted. Data about the food intake of children were assessed using a 24-hour recall questionnaire. Foods were classified as minimally processed, processed for culinary and ultra-processed. A semi-structured questionnaire was applied for collecting socio-demographic and anthropometric variables. Children overweight was defined by a Body Mass Index for age with a Z-score > 2. Sample comprised 204 children of both sexes, overall mean age was 5.9±2.5 years. Overweight was observed in 34 % (IC 95%: 28% to 41%). Mean energy consumption of children was 1672 kcal/day with 47% (CI 95%: 45% to 49%) coming from UPF, besides, this products demonstrated to be rich in sodium, total and trans fat and carbohydrates. No association has been found between sex, income and nutritional state with UPF food (p=0.36, p=0.85 and p=0.73, respectively). In multiple linear regression, model maternal education (r=0.23; p=0.001) and age of the child (r=0.40; p<0.001) were factors associated with a greater percentage contribution of UPF in diet (R=0.42; p<0.001). Additionally we found a statistically significant trend for higher UPF consumption when data were stratified by child age and maternal education level (p<0.001). Results from this study reinforce findings on the literature of a greater consumption of UPF by children. Age seems to be the most important associated factor with higher a consumption of those products.