Search

Issue Addressed: Unhealthy food and drinks are widely available in New Zealand school canteens. The aim of this study was to assess primary school canteen food menus against the newly implemented Ministry of Health 'Food and Drink Guidance for Schools'. Methods: A convenience sample of 133 primary school canteen menus was collected in 2020 as part of the baseline evaluation of the Healthy Active Learning initiative across New Zealand. A menu analysis toolkit was developed to assess menus in accordance with the Ministry of Health's 'Food and Drink Guidance for Schools' which classifies food items into three food categories: 'green', 'amber' and 'red'. Results: Most menu items belonged to the less healthy amber (41.0%) and red (40%) food categories. Low decile schools had a lower percentage of green food items (8.6%) and a higher percentage of red food items (48.3%) compared to high decile schools. Sandwiches, filled rolls and wraps were the most commonly available items, followed by baked foods and foods with pastry. Over half of the in‐house canteen menu items were classified as 'red' foods (55.3%). Conclusions: Most school canteens were not meeting the guidelines for healthy food and drink provision outlined by the Ministry of Health. Improving the food environment for children in socio‐economically deprived areas needs to be prioritised to reduce inequities. So What?: This study highlights the unhealthy food environments in New Zealand schools and emphasises the need for more robust national policies and mandated school guidance. [ABSTRACT FROM AUTHOR]

The design of menus is a strategic part of the marketing mix of restaurants and the way they can (or can not) create a competitive advantage and attract the customer's attention. In particular, restaurant menus communicate the restaurant unique selling proposition through its unique understanding of terroir. In this sense, the role of restaurants in the protection of local food identities and the promotion of local food heritage has become a topic of increasing interest. From a qualitative study based on a discourse analysis, the aim of this article is to understand the role of food in dining experiences through the storytelling embedded in the menus of the 8 restaurants awarded with the Michelin Green Star in Catalonia. While results show the pivotal role of products with a local origin, the narrative derived from the menus display meaningful relationships between local and global, old and new culinary techniques. Results also show the preoccupation of restaurants toward the protection of the linkages between the products and the territory, and the promotion of a zero-waste cuisine. Theoretical and practical implications are outlined to create both business and destination marketing strategies based on a "green" storytelling. [ABSTRACT FROM AUTHOR]

Copyright of Acibadem Saglik Bilimleri Dergisi is the property of Acibadem University Medical School and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Several hundred menus from the Lotos Club have been preserved from the period 1870 to the present. They are from so-called "State Dinners" honoring important people. They show in unusual detail and over a considerable period of time the changing tastes in cuisine, from adherence to French haute cuisine standards to the current fashions such as local and seasonal. It is useful to look at the food served at institutions such as clubs because while slow to change (and often proud of their sometimes-odd culinary traditions), they reflect the shifts in American taste focused in a way that restaurants, which serve a more varied clientele, do not. [ABSTRACT FROM AUTHOR]

This article examines colonial Italian menus used in interwar Ethiopia and Eritrea to understand how provide companies supported Fascism's imperial projects. Feasts celebrated battlefield victories, steamship journeys, and settlement soirees. Menus produced by shipping companies (Rex, Lloyd Triestino) and banks (Banca di Roma) for use by Italian colonists on Ethiopian settlements speaks to the economics of Fascism, demonstrating how private companies, used food to uphold and extend Fascist narratives of racial superiority. Herein lies a core contention of this article: the engine of fascist power lay in its financial supporters – that is, in industry. [ABSTRACT FROM AUTHOR]

While historians have used menus to tell part of the histories of restaurants, little guidance has been provided on how we should approach these unique culinary documents. This lack of instruction becomes more apparent in light of the impressive amount of archival work and digitization of historical menus done in recent years. As a response, this article presents a method that I have developed for analyzing menus. Drawing on interdisciplinary perspectives as well as experience teaching and researching with menus, this method recognizes menus as documents that can reveal the many relationships and connections intersecting in, flowing through, and making up restaurants. This method is divided into four steps: 1) (Un)Identifiable details; 2) Logics/story; 3) Mess or Marginalia; and 4) Cross-Menu comparison. By moving the reader through the method and offering an example of historical menu analysis, this article demonstrates some of the many historical insights that emerge through careful consideration of these sources.

This study explores the intra-diversity in the taste and menu items of Vietnamese food served in Vietnamese restaurants in Seoul, South Korea. Acknowledging the calls for the inclusion of immigrant producers in theoretical discussions of taste, we utilized mixed ethnographic research methods including participant observation and in-depth interviews with Vietnamese immigrant restaurateurs. Employing the forms-of-capital approach, our study shows how each immigrant utilizes their human-cultural, social, and economic resources in deciding their food menus and devising their food flavors. We found that, based on their sets of capital, each immigrant develops their own strategies in presenting Vietnamese food to their targeted customers. Our study highlights the intra-group diversity of ethnic entrepreneurship as well as the link between immigrants and members of the host society in ethnic businesses. [ABSTRACT FROM AUTHOR]

We propose a new interface concept; Proprioceptive Menu with Tactons, an eyes- and ears-free menu in a proprioceptive space that uses a set of Tactons to describe its menu items. While previous proprioceptive menus utilized vibrotactile feedback only to express the boundary between menu items, we spot an unexplored possibility that distinct vibrotactile stimuli, Tactons, can be used to describe the status of each menu item. As an instance of this concept, we present WristMenu with Tactons, an eyes- and ears-free menu using a one-dimensional proprioceptive space of the axial wrist rotation. Users can grasp an overview of each menu item's status through Tactons delivered on their wrist skin and eventually decide to select the desired item. Our evaluation study showed that users could find a target item among five candidates and recognize its status in 5 seconds on average at the accuracies of 93% and 86% in seated and walking conditions, respectively. Through our evaluation, we could confirm the feasibility of the proposed concept. [ABSTRACT FROM AUTHOR]

The report presents a linear optimisation model according to the criterion minimum price of menu combinations (salad, main dish and dessert, or soup, main dish and dessert) from the online restaurant business in Bulgaria. For the purpose of this study, an SPSS factor analysis of the optimal solutions of four versions of linear optimisation model is illustrated by the criterion minimum price of menu combinations from the online restaurant business, depending on the categories of minimum prices of the respective menu combinations. Based on the factor analysis, a comparative analysis of the optimal solutions of the considered versions of the linear optimisation model of menu combinations with matching main dish and dessert was performed. [ABSTRACT FROM AUTHOR]

This study examines the effect of menu items placed around a slideshow at the center of a webpage on an information search. Specifically, the study analyzes eye movements of users whose search time is long or short on a mixed-type landing page and considers the cause in relation to "directed search" (which triggers a certain type of mental workload). To this end, a Bayesian network model is developed to elucidate the relation between eye movement measures and search time. This model allows the implementation degree of directed search to be gauged from the levels of the measures that characterize a long or short search time. The model incorporates probabilistic dependencies and interactions among eye movement measures, and hence it enables the association of various combinations of these measure levels with different browsing patterns, helping judge whether directed search is implemented or not. When viewers move their eyes in the direction opposite (identical) to the side on which the target information is located, the search time increases (decreases); this movement is a result of the menu items around the slideshow capturing viewers' attention. However, viewers' browsing patterns are not related to the initial eye movement directions, which may be classified into either a series of orderly scans (directed search) to reach the target or long-distance eye movements derived from the desire to promptly reach the target (undirected search). These findings suggest that the menu items of a website should not be basically placed around a slideshow, except in cases where they are intentionally placed in only one direction (e.g., left, right, or below). [ABSTRACT FROM AUTHOR]

This work addresses the importance of food and nutrition in promoting the health of the elderly population, with a specific focus on the qualitative evaluation of menus provided by a social solidarity institution in Portugal. The aim of this study is to conduct a qualitative evaluation of menus furnished by a social solidarity institution situated in the northern region of Portugal in order to prevent and/or treat malnutrition in the elderly. The methodology involves the evaluation of four weekly menus, totaling 28 complete daily menus for the elderly, using the "Avaliação Qualitativa de Ementas Destinadas a Idosos" (AQEDI) tool. This assessment tool comprises six domains: general items, soup, protein suppliers, carbohydrate suppliers, vegetable suppliers, and dessert, each consisting of various parameters. The findings reveal that all menus were classified as "acceptable," with percentages ranging from 60.73% to 68.84%, and suggest that there exists room for improvement. This study emphasizes the necessity for coordinated efforts within the institution to enhance menu planning, taking into account both nutritional guidelines and sensory aspects of food. Effective coordination within the institution is crucial for maintaining positive aspects and rectifying inadequacies in menu planning. [ABSTRACT FROM AUTHOR]

In this study, we aimed to investigate the financial implications of website performance on restaurant visitor traffic. It is crucial to address the current challenges faced by the restaurant industry, such as decreasing diner numbers due to rising prices, which can have a negative impact on the financial results of companies. Recognizing the significance of maximizing profitability, especially for small businesses operating in a highly competitive industry, we sought to explore the potential of website performance as a driver of increased visitor traffic and daily menu sales. We conducted a two-month field experiment in which we measured morning website visits and daily lunch menu sales for a restaurant with a slower website and one with a quicker website. However, we did not find any statistically significant increase in visits to the restaurant as a result of improving the website's speed. We conclude that there may be other ways to improve daily menu sales beyond website speed. The restaurant industry is highly competitive, and small businesses in particular need to carefully consider how to allocate their resources in order to maximize profitability. The results of our study suggest that investing in website redesign as a means of increasing visitor traffic may not be the most effective tactic for small restaurants. Our research highlights the importance of conducting experiments and gathering data to inform decision making, as it can help small businesses in the restaurant industry to make more informed choices about how to allocate their resources. By understanding the factors that do and do not impact sales, small restaurants can make more informed decisions and achieve their business goals. [ABSTRACT FROM AUTHOR]

Objectives: The UK government made it mandatory for large restaurants and cafes in England to display calorie labels on menus. Existing evidence identifies minimal potential for benefit, but significant potential for harm to those with eating disorders. To date, only one published study has directly explored the impact of this legislation on those with eating disorders. This study explores the impact of calorie labelling on menus on adults with experience of eating disorders in England. Design: A qualitative online survey was designed and distributed, and 399 adults with current or past experience/s of eating disorders completed the survey. Methods: Reflexive thematic analysis was used, informed by a critical realist approach. Results: Six themes were developed: (1) impacts on relationships, (2) exclusion and increased isolation, (3) restricted freedom, (4) dis/embodiment, (5) anger and frustration at the perpetuation of diet culture and (6) we are all responsible for ourselves. Most participants felt calorie labels on menus is detrimental to their eating disorder and/or recovery. People are navigating multiple opposing cultural narratives around health, bodies and eating disorder recovery that can put additional barriers in place to developing a relationship with food and body that they would like. Conclusions: Calorie labelling on menus is likely to adversely impact those with eating disorders. Menus with calories should be available separately but should not be the first or only one provided. People with experience of eating disorders should be directly involved in the development of public health legislation and policy that is likely to affect them. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet. Design/methodology/approach: The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet. Findings: Menus' energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 ± 1.1) was significantly higher than that of Hospitals C (4.8 ± 0.7, p = 0.001) and E (5.1 ± 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 ± 0.3 kg CO2 eq/person/day) and that of Hospital D (4 ± 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 ± 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2–23.4% in the carbon footprint and 37.5–58.6% in the water footprint could be achieved. Moreover, menus' carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores. Research limitations/implications: The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services. Practical implications: It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet. Originality/value: The findings provide new insights into hospital menus' quality and environmental impact. [ABSTRACT FROM AUTHOR]

In 2011, the Japanese government issued nutritional reference values for energy; protein; vitamins B1, B2, and C; and salt to deal with poor meal quality in evacuation shelters. Because they were not widely used owing to their impracticality, the authors had examined the values according to the experience-based opinions of public health dietitians. Furthermore, we developed a usage tool containing a model menu that meets these values. This study aimed to confirm the usability of these revised values and model menus and collect ideas for improvement. We conducted 8 semi-structured group interviews with 12 dietitians, 9 disaster management officers, and 2 public health nurses in local governments supposed to have been affected by a large-scale disaster. New reference values were highly evaluated by most participants. Interviewees said that model menus were helpful for evacuees or disaster officers who are unfamiliar with nutrition because they show combinations of food items that meet the reference values instead of the amounts of energy and nutrients. To improve their understanding, it was suggested that food items be categorized by staples, main dishes, and side dishes, encouraging them to complete these three components of a balanced diet. Because it was difficult to meet all the reference values in the immediate aftermath of the disaster, it was suggested that the time-dependent priority of each nutrient and model menus that supply the nutrient should be shown by disaster phases along with the assumed availability of utility for cooking in each phase. The new reference values were feasible to meet during emergencies. Although model menus were also appreciated, further improvements were necessary for better understanding. [ABSTRACT FROM AUTHOR]

Etiquette manuals may be used as a tool in which to investigate the intricacies associated with dining during the Gilded Age. An exploration of these dining habits, using historic etiquette manuals as primary sources, enhanced by the analysis of secondary sources, deepens understanding of a complicated age in American history. These sources reveal that food could be a curse, particularly to those not tutored in the table manners of a wealthy and hypercritical social climate. Newcomers to the volatile landscape of late 1800s society strived to increase their rank in the social hierarchy. Those with upper class lineage were alarmed by the upheaval of the system that once deemed them superior. Unnerved by this threat to their authority, the established elite encouraged systems of behavior which judged and classified newcomers. The minutiae associated with dinner parties, menus and eating, was one way to sort unwelcome new arrivals. Etiquette manuals cautioned insecure readers that the dinner table was a dangerous arena, one which could expose “imposters,” who now had money, but not pedigree. These guides advised on all aspects of social interaction, with special detail given to the act of eating; arming anxious readers with the particulars needed to negotiate the treacherous rules of dining in the Gilded Age. [ABSTRACT FROM AUTHOR]

Resumo: Objetivos: Explorar os ingredientes das intervenções precoces fornecidas a crianças pequenas com paralisia cerebral (PC) classificadas nos níveis IV e V do Sistema de Classificação da Função Motora Grossa (GMFCS) e identificar as F‐words abordadas pelas intervenções. Método: As buscas foram concluídas em quatro bases de dados eletrônicas. Os critérios de inclusão foram os estudos experimentais originais que se encaixavam nos seguintes componentes do PCC: População: crianças pequenas (de 0 a 5 anos, pelo menos 30% da amostra) com PC e comprometimento motor significativo (GMFCS níveis IV ou V, pelo menos 30% da amostra); Conceito: serviços de intervenção precoce não cirúrgicos e não farmacológicos que medem os resultados de qualquer um dos domínios da Classificação Internacional de Funcionalidade, Incapacidade e Saúde; e Contexto: estudos publicados de 2001 a 2021, de todos os cenários e não limitados a nenhuma localização geográfica específica. Resultados: Oitenta e sete artigos foram incluídos para revisão, com desenhos qualitativos (n = 3), mistos (n = 4), descritivos quantitativos (n = 22), quantitativos não randomizados (n = 39) e randomizados quantitativos (n = 19). Ingredientes de saúde (n = 59), família (n = 46) e funcionalidade (n = 33) foram abordados pela maioria dos estudos experimentais, enquanto estudos sobre diversão (n = 6), amigos (n = 5) e futuro (n = 5) =14) foram escassos. Vários outros fatores (n = 55) relacionados ao ambiente, por exemplo, prestação de serviços, treinamento profissional, dose terapêutica e modificações ambientais, também foram relevantes. Interpretação: Muitos estudos apoiaram positivamente o treinamento formal dos pais e o uso de tecnologia assistiva para promover várias das F‐words. Foi fornecido um menu de ingredientes de intervenção, com sugestões para que pesquisas futuras as incorporem em um contexto real na família e na prática clínica. O que este artigo acrescenta: Cuidados centrados na família (incluindo coaching e intervenções fornecidas pelo cuidador) e treinamento parental formal são estratégias eficazes para crianças nos níveis IV e V do GMFCS.Os ingredientes de tecnologia assistiva podem promover várias F‐words (funcionalidade, saúde, família, diversão, amigos e futuro).O menor nível de evidência foi encontrado para diversão, amigos e futuro.Outros fatores (prestação de serviços, treinamento profissional, dose de terapia, modificações ambientais) são relevantes para crianças pequenas nos níveis IV e V do GMFCS. [ABSTRACT FROM AUTHOR]

We study a shortlisting model of choice where a decision-maker first applies her inherent rationale and then follows with a sequence of refined rationales that are triggered by inferior alternatives in a menu. Our decision-maker exhausts all the possible paths of sequential filtering. This model captures choice anomalies in multi-attribute choice space where shortlisting seems to be a natural heuristic, and where existing literature comes short. • A model of sequential rationalizability is provided where an inherent rationale is followed by its refinements that are triggered by inferior alternatives. • The model uses an all-inclusive approach. • The model explain choice anomalies in multi-attribute choice space where existing literature of sequential rationalizability fails. [ABSTRACT FROM AUTHOR]

Due to its advantageous location on the border of Jakarta and Tangerang, Tangerang Selatan is a highly developed city. In this instance, the Tangerang Selatan Department of Culture and Tourism (Dispar Tangsel) is required to use the application to assist the general public in realizing the availability of information in the Tangerang Selatan area. Twenty to twenty-five restaurants submit applications each year to the Dispar Tangsel Tourism Business Registry (TDUP). Dispar Tangsel must choose and decide on TDUP licensing priorities from among TDUP requests in order to open a restaurant. The purpose of the research is to offer recommendations to the community on food choices. Rapid application development (RAD) was used in the system's development. Additionally, the collaborative filtering technique has been employed by the decision support system to determine the amount of criteria or weight for restaurants using the weighted sum algorithm and for restaurants using cosine-based similarity algorithms. Additionally, the system design tool made use of MySQL as a database, PHP, the Codeigniter framework, and the unified modeling language (UML). The result demonstrates that the system is capable of displaying the output in accordance with the user's expectations during black box testing, which evaluates the functionality of the system based on the specifications. Collaborative filtering in SISRES can yield a significant improvement in recommendation accuracy. By collectively analyzing user preferences and behaviors, the algorithm can provide more relevant and personalized recommendations. [ABSTRACT FROM AUTHOR]

Eye gaze can be a potentially fast and ergonomic method for target selection in augmented reality (AR). However, the eye-tracking accuracy of current consumer-level AR systems is limited. While state-of-the-art AR target selection techniques based on eye gaze and touch (gaze-touch), which follow the "eye gaze pre-selects, touch refines and confirms" mechanism, can significantly enhance selection accuracy, their selection speeds are usually compromised. To balance accuracy and speed in gaze-touch grid menu selection in AR, we propose the Hand-Held Sub-Menu (HHSM) technique.tou HHSM divides a grid menu into several sub-menus and maps the sub-menu pointed to by eye gaze onto the touchscreen of a hand-held device. To select a target item, the user first selects the sub-menu containing it via eye gaze and then confirms the selection on the touchscreen via a single touch action. We derived the HHSM technique's design space and investigated it through a series of empirical studies. Through an empirical study involving 24 participants recruited from a local university, we found that HHSM can effectively balance accuracy and speed in gaze-touch grid menu selection in AR. The error rate was approximately 2%, and the completion time per selection was around 0.93 s when participants used two thumbs to interact with the touchscreen, and approximately 1.1 s when they used only one finger. [ABSTRACT FROM AUTHOR]

One of the most frequently outsourced functions in business is maintenance. A model for the design of an incentive-based maintenance outsourcing contract has been proposed under the assumption of an information-symmetric system, wherein both the manufacturer and the contractor have full knowledge of the parameters needed for contract design. In this article, we relax the assumption and extend this model under an information-asymmetric system, wherein the manufacturer knows only limited information about one of the parameters, the contractor's expected repair cost. We use two approaches to determine a menu of contracts, where the menu of contracts is often used in the presence of limited information. The first approach maximizes the manufacturer's expected profit, and the second approach maximizes the system's expected profit. Our analytical and numerical comparisons of the two approaches show that the second approach is not only robust with respect to the estimated probability of the expected repair cost, but also more acceptable to the manufacturer than the first approach when a Black Swan event is possible, which occurs with small probability in a context where the contractor's expected repair cost is large. [ABSTRACT FROM AUTHOR]

Objective: Federal law requires calorie information on chain restaurant menus. We sought to assess the prevalence of calorie disclosures on online menus and determine if the menus are controlled by restaurants subject to US labelling requirements. Design: Cross-sectional Setting: Restaurant websites and mobile apps for restaurant located in New York City, Los Angeles, Chicago, and Houston Participants: US chain restaurants (top seventy-five by number of outlets) and third-party platforms (TPP): Grubhub, Uber Eats, DoorDash Results: There was at least one calorie disclosure (for at least one food or beverage, in at least one location) on sixty-eight of seventy-two (94 %) menus on restaurant websites or apps, thirty-two of fifty-five (58 %) menus on DoorDash, six of forty-nine (12 %) menus on Grubhub and thirty of fifty-nine (51 %) menus on Uber Eats. There was consistent calorie labelling (all foods and beverages, all locations) on forty-three of seventy-two (60 %) menus on restaurant websites or apps, fifteen of fifty-five (27 %) menus on DoorDash, three of forty-nine (6 %) menus on Grubhub and eleven of fifty-nine (19 %) menus on Uber Eats. Only four restaurant chains consistently labelled calories for all items, in all locations, on all platforms where their menus were found. All three TPP provided restaurants the ability to enter and modify menu items, making the menus subject to US labelling requirements. Only Uber Eats provided guidance to restaurants on entering calorie information. Conclusions: As consumers increasingly rely on TPP for restaurant ordering, menus on these platforms should include calories in order to promote transparency and nutrition. [ABSTRACT FROM AUTHOR]

Our study is carried out in three honey-producing regions, Djamoura, M'Chouneche and El-Kantara, using analysis of reject pellets to study the diet of the European Bee-eater Analysis of reject pellets revealed a high species richness in the M'Chouneche (S M’Chouneche = 51 species). The species Apis mellifera accounts for a large percentage (AR% = 70, 65%) of the total prey eaten by European Beeeaters at El-Kantara. The fairness value (E) is E = 0.77 in Djamoura, with the recorded diversity value is H’= 1.20 bits. In the El-Kantara site the fairness value is less than 0.5, which explains a certain dominance of a prey species (Apis mellifera) in the Bee-eater menu in El-Kantara. [ABSTRACT FROM AUTHOR]

Purpose: It is very crucial to evaluate the suitability of food services from an environmental and economic point of view to design sustainable food menus. This study aims to analyse the food menus in a Turkish university refectory concerning sustainable nutrition and waste management and compare them with a proposed sustainable food menu. Design/methodology/approach: The study examined lunch menus served in December and February 2021–2022 at Istanbul Medipol University refectory for a total of 20 days, considering the nutrient-rich food index (NRF 9.3), waste amount, food cost, water and carbon footprint parameters of the meals. Findings: Comparing the December menu with the suggested sustainable December menu showed a significant reduction in carbon and water footprint (p = 0.001), food cost (p = 0.001) and NRF 9.3 score (p = 0.001). When February and the suggested sustainable February menu were compared, there was a significant decrease in carbon and water footprint (p = 0.001), food cost (p = 0.005) and NRF 9.3 score (p = 0.001). December and February menus had higher NRF 9.3 score compared to the sample sustainable menus, and the amounts of saturated fat, added sugar and sodium were also high in these menus. Originality/value: The study revealed that university cafeteria menus are incompatible with sustainable nutrition. The findings can significantly contribute to improving the sustainability of meals and food services by minimizing the water and carbon footprint of menus. [ABSTRACT FROM AUTHOR]

Public school food procurement has been identified as a key lever in the transition towards sustainable food systems. In this study, we assess the nutritional quality and the carbon footprint of 2020 school menus served in 101 municipalities in the inner suburbs of Paris. In this sample, school canteens menus meet an average 8.2/15 (min = 4, max = 14) adequacy score to the regulatory nutritional quality frequency criteria and their carbon footprint averages at 1.9 (min = 1.2, max = 2.6) kgCO2e/day. The nutritional and environmental qualities of canteen menus were not correlated with each other. In-house canteens have a significantly higher nutritional quality – 0.7 more points – and so do larger canteens. The carbon footprint significantly decreases with an increasing education level of the population and, for in-house canteens, it also decreases by 0.16 kgCO2e/day with a ten-fold increase in canteen size and by 0.0035 kgCO2e/day per percent of left-wing vote, breaking even with delegated canteens above 3500 enrolled children and 53% of left-wing vote respectively. The frequency of certified food (mean = 18%, min = 0%, max = 51%), a cornerstone of the 2018 national law aiming at more sustainable institutional catering, has no impact on our indicators of nutritional quality and carbon footprint. The substantial variations between canteens in both nutritional and environmental qualities suggests that there is room for improvement on both ends. [ABSTRACT FROM AUTHOR]

The restaurant menu requires constant re-evaluation to achieve a balance of profitability and customer satisfaction. A constructive research approach was taken to identify the challenges and practical requirements of small and micro restaurant practitioners to facilitate menu analysis and revenue management implementation within their establishments. The developed framework does not require any collection of data and guidance, and hence can be easily implemented for businesses of any circumstance. Through observing implementation of the developed framework in small and micro restaurant outlets, this framework was found to be efficient for menu planning, strategizing and expansion, but inappropriate for day-to-day operational usage. [ABSTRACT FROM AUTHOR]

Objective: Government policy guidance in Victoria, Australia, encourages schools to provide affordable, healthy foods in canteens. This study analysed the healthiness and price of items available in canteens in Victorian primary schools and associations with school characteristics. Design: Dietitians classified menu items (main, snack and beverage) using the red, amber and green traffic light system defined in the Victorian government's School Canteens and Other School Food Services Policy. This system also included a black category for confectionary and high sugar content soft drinks which should not be supplied. Descriptive statistics and regressions were used to analyse differences in the healthiness and price of main meals, snacks and beverages offered, according to school remoteness, sector (government and Catholic/independent) size, and socio-economic position. Setting: State of Victoria, Australia Participants: A convenience sample of canteen menus drawn from three previous obesity prevention studies in forty-eight primary schools between 2016 and 2019. Results: On average, school canteen menus were 21 % 'green' (most healthy – everyday), 53 % 'amber' (select carefully), 25 % 'red' (occasional) and 2 % 'black' (banned) items, demonstrating low adherence with government guidelines. 'Black' items were more common in schools in regional population centres. 'Red' main meal items were cheaper than 'green'% (mean difference –$0·48 (95 % CI –0·85, –0·10)) and 'amber' –$0·91 (–1·27, –0·57)) main meal items. In about 50 % of schools, the mean price of 'red' main meal, beverages and snack items were cheaper than 'green' items, or no 'green' alternative items were offered. Conclusion: In this sample of Victorian canteen menus, there was no evidence of associations of healthiness and pricing by school characteristics except for regional centres having the highest proportion of 'black' (banned) items compared with all other remoteness categories examined. There was low adherence with state canteen menu guidelines. Many schools offered a high proportion of 'red' food options and 'black' (banned) options, particularly in regional centres. Unhealthier options were cheaper than healthy options. More needs to be done to bring Victorian primary school canteen menus in line with guidelines. [ABSTRACT FROM AUTHOR]

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of General Medicine & Health Sciences / Medycyna Ogólna i Nauki o Zdrowiu is the property of Witold Chodzki Institute of Rural Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

ObjectiveIndividuals with Autism Spectrum Disorder (ASD) often exhibit a low dietary diversity due to food selectivity that leads them to a marked preference for high-energy-density food, exposing them to risk of malnutrition. Despite these aspects, specific recommendations and targeted menus for this population are missing. The pilot study FOOD-AUT addresses this issue by developing canteen menus meeting the nutritional and sensory needs of adults with ASD, aiming to reduce their food selectivity, and consequently improving their health.MethodsThe project, funded by Gruppo Pellegrini S.p.A, was conducted at the daycare service of Sacra Famiglia Onlus Foundation, between March-2022 to March-2023. The study was divided into two phases. Observational phase: a comparison was made between the enrolled subjects’ nutritional needs and the nutrient content of the administered menus during the daycare service. Then mealtime compliance was assessed using standardized meal evaluation forms, both quantitative and qualitative. Intervention phase: canteen menus targeted to the individuals’ nutritional and sensory needs were administered and their acceptability was evaluated.ResultsTwenty-two individuals with ASD, aged 19–48, 72.7% males, were enrolled. Overweight and obesity prevalence were 54.5 and 18.2%, respectively. The observational phase showed how the most accepted foods had specific sensorial characteristics in line with the scientific literature. Adapting the menus improved food acceptance and reduced food waste.ConclusionThe results highlighted the need for adapted menus and greater attention to the way meals are delivered and consumed to improve nutritional status and therefore health of this population at increased risk of malnutrition.Clinical trial registrationClinicalTrial.gov, unique identifier: NCT05978895.

Abstract Objective: To support school foods programmes by evaluating the relationship between nutritional quality, cost, student consumption and the environmental impacts of menus. Design: Using linear programming and data from previously served menu items, the relationships between the nutritional quality, cost, student consumption and the environmental impacts of lunch menus were investigated. Optimised lunch menus with the maximum potential student consumption and nutritional quality and lowest costs and environmental impacts were developed and compared with previously served menus (baseline). Setting: Boston Public Schools (BPS), Boston Massachusetts, USA. Participants: Menu items served on the 2018–2019 BPS lunch menu (n 142). Results: Using single-objective models, trade-offs were observed between most interests, but the use of multi-objective models minimised these trade-offs. Compared with the current weekly menus offered, multi-objective models increased potential caloric intake by up to 27 % and Healthy Eating Index scores by up to 19 % and reduced costs and environmental impacts by up to 13 % and 71 %, respectively. Improvements were made by reducing the frequency of beef and cheese entrées and increasing the frequency of fish and legume entrées on weekly menus. Conclusions: This work can be extrapolated to monthly menus to provide further direction for school districts, and the methods can be employed with different recipes and constraints. Future research should test the implementation of optimised menus in schools and consider the broader implications of implementation.