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Background and objective: In recent decades there has been a growing increase in the consumption of fast-foods. As a result of over-consumption of these high-calorie and fatty foods and the unbalance between the received and consumed energy, the chance of affliction with cardiovascular diseases and diabetes in individuals has rised. The present research sought to determine the effective factors related to the consumption of fast-foods in Bandar Abbas in 2013. Methods: The present research was descriptive/analytic and of a cross-sectional type. Research population was comprised of 600 fast-food consumers. The samples were selected using a combination of cluster sampling and convenient sampling. The instrument used for gathering data was a researcher-made questionnaire (RMQ) to measure the reasons for people’s tendency toward consuming fast-foods. The validity of the questionnaire was confirmed by experts and its reliability was established in the pilot study. SPSS16 was used to analyze the data. Descriptive statistics (mean, SD, frequency and percentage) as well as analytical statistics (ANOVA and Chi-squared test) were used. Significance level was set at

Introduction: Fast-food consumption among Iranian families appears to be increasing probably due to urbanization, popularization of western-style diets and increased women's labor force participation. Few theory-based investigations have assessed the determinants of fast food consumption. Therefore, the aim of this study was to determine the predictors of fast food consumption, based on the social cognitive theory (SCT) among women referred to health centers in Hamadan, West of Iran. Materials and Methods: This cross-sectional study was conducted using structured self-administered questionnaires on 384 women referred to 10 health centers in Hamadan city, Western of Iran. Health center was considered as a sampling unit and systematic random sampling method was applied to select health centers. Participants filled a questionnaire containing SCT constructs, an eight-item food frequency questionnaire, and demographic characteristics. Data was analyzed by independent T-test, one-way ANOVA, and multiple linear regression using SPSS-16. Results: The model could explain 21% of the variance in frequency of fast food consumption. Outcome expectations (p=0.04) and availability (p< 0.001) were the significant predictors. The career status of women was the only related demographic characteristic (p< 0.001). Conclusion: Interventions aimed to change outcome expectations and introducing nutritious alternatives to fast food could be promising to decrease the rate of fast-food consumption.

Introduction and objectives: Despite the advances in the control of food-borne diseases, still one of the dilemmas in the health of most societies and a matter of concern for health authorities is food poi­soning and food-borne diseases by unsafe foods. Materials and methods: In total 390 samples, including 195 samples of raw kebabs and hamburgers and 195 samples of the cooked ones were gathered from shops, sampling raw and cooked meat at the same time, and they were sent to the laboratory for testing, over a period of one year. The methods used for the tests were based on the Iranian National Standard procedures, numbers 356 and 2394. Results: All the cooked specimens had bacterial contamination in acceptable standard levels and there­fore were considered consumable. From the 165 raw kebab samples, 90 samples (54.5%) were con­sumable but 75 samples (45.5%) were not fit for consumption, where from 30 raw hamburger samples, 22 samples (73.3%) were consumable and 8 (26.7%) were inconsumable. In serological evaluations, Thompson serotype had the highest prevalence in kebab and hamburger samples. Conclusion: The results of present study show that there is no reason for concern in consuming cooked kebabs.

Introduction and objectives: Despite the advances in the control of food-borne diseases, still one of the dilemmas in the health of most societies and a matter of concern for health authorities is food poi­soning and food-borne diseases by unsafe foods.Materials and methods: In total 390 samples, including 195 samples of raw kebabs and hamburgers and 195 samples of the cooked ones were gathered from shops, sampling raw and cooked meat at the same time, and they were sent to the laboratory for testing, over a period of one year. The methods used for the tests were based on the Iranian National Standard procedures, numbers 356 and 2394.Results: All the cooked specimens had bacterial contamination in acceptable standard levels and there­fore were considered consumable. From the 165 raw kebab samples, 90 samples (54.5%) were con­sumable but 75 samples (45.5%) were not fit for consumption, where from 30 raw hamburger samples, 22 samples (73.3%) were consumable and 8 (26.7%) were inconsumable. In serological evaluations, Thompson serotype had the highest prevalence in kebab and hamburger samples.Conclusion: The results of present study show that there is no reason for concern in consuming cooked kebabs.

Background and objective: In recent decades there has been a growing increase in the consumption of fast-foods. As a result of over-consumption of these high-calorie and fatty foods and the unbalance between the received and consumed energy, the chance of affliction with cardiovascular diseases and diabetes in individuals has rised. The present research sought to determine the effective factors related to the consumption of fast-foods in Bandar Abbas in 2013. Methods: The present research was descriptive/analytic and of a cross-sectional type. Research population was comprised of 600 fast-food consumers. The samples were selected using a combination of cluster sampling and convenient sampling. The instrument used for gathering data was a researcher-made questionnaire (RMQ) to measure the reasons for people's tendency toward consuming fast-foods. The validity of the questionnaire was confirmed by experts and its reliability was established in the pilot study. SPSS16 was used to analyze the data. Descriptive statistics (mean, SD, frequency and percentage) as well as analytical statistics (ANOVA and Chi-squared test) were used. Significance level was set at <0.05. Results: 52% of subjects were male and 303 (50.5%) of them preferred pizza among fast-foods. Fast-food consumption was most prevalent among individuals below 25 years of age. Subjects with university degrees consumed fast-food more than others. Conclusion: Consuming fast-foods was more prevalent among youngster and those with academic degrees. Place of residence, education and employment could be involved in the recurrent consumption of fast foods. [ABSTRACT FROM AUTHOR]