Informações nutricionais e de saúde disponibilizadas aos consumidores por restaurantes comerciais, tipo fast food e full service

Maestro, Vanessa; Salay, Elisabete

doi:10.1590/s0101-20612008000500032

Cited by 10 publications

(8 citation statements)

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“…This finding is supported by the study of Sanches (2007), who, when investigating nutritional information, found that approximately 78.00% of the consumers "strongly agreed" that nutritional information on foods offered in restaurants is extremely necessary to those who need a specific diet. However, the study by Maestro and Salay (2008), which aimed to identify the initiatives offering nutritional and health information in both fast-food and full service commercial restaurants in the city of Campinas (SP), found that only 29 of 114 companies provide health and nutritional information related to their food service, accounting for 25.40% of the surveyed sample.…”

Section: Resultsmentioning

confidence: 99%

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Consumer attitudes toward information displayed at food buffets in commercial restaurants

et al. 2012

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This study aimed to evaluate the attitude of consumers towards information about dishes in a commercial restaurant. This research was conducted from January to April 2009 in a restaurant in the city of Santa Maria (RS), Brazil. Food information including the name of the dish, ingredients, health benefits and warnings, and calorie value was displayed. After providing this nutritional information, a questionnaire was applied to 300 consumers at the restaurant to observe their attitudes towards the food information. It was found that 10.57% of the respondents reported allergy or intolerance to some kinds of food and that 10.98% of the respondents reported having diseases that require moderate consumption and/or total restriction on the consumption of those foods. However, 84.96% of the respondents did not restrict consumption of any food, even though those foods may have posed a risk to their health, and 58.54% of the respondents consumed some food due to the potential benefits to their health. With regard to the respondents' level of satisfaction concerning the food information provided, 72.76% considered the information provided as very good. The respondents had a tendency to change their behavior towards consumption after having access to information about the dishes displayed.

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Section: Resultsmentioning

confidence: 99%

“…However, these data can serve as a valuable subsidy for the development of programs involving health and nutritional information, including regulations regarding the food service industry (MAESTRO;SALAY, 2008).…”

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confidence: 99%

Consumer attitudes toward information displayed at food buffets in commercial restaurants

et al. 2012

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“…É pequeno, todavia, o número de estabelecimentos que oferecem a informação nutricional, conforme identificado por estudo anterior. Foi verificado que muitas vezes as informações nutricionais são calculadas e disponibilizadas sem a aplicação de técnicas confiáveis, recomendando-se a regulamentação e a fiscalização governamental no setor 30 .…”

Section: I S C U S S ã Ounclassified

Alimentação fora do domicílio de consumidores do município de Campinas, São Paulo

Sanches

Salay

2011

Rev. Nutr.

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ObjetivoAvaliar, em uma amostra não probabilística de indivíduos, a frequência de consumo de refeições realizadas fora do domicílio e os tipos de estabelecimentos mais utilizados para realizar o almoço. MétodosEntrevistou-se, em janeiro de 2006, por meio de questionário pré-testado, uma amostra por probabilística de 250 consumidores -125 do sexo masculino e 125 do sexo feminimo -, adultos, residentes no município de Campinas. Para identificar diferenças significativas entre a frequência com que o consumidor costuma almoçar em diferentes locais e sua opinião com relação aos fatores que influenciam a escolha dos estabelecimentos de acordo com variáveis socioeconômicas e demográficas, foram utilizados o teste t de Student, a análise da variância e o teste Least Square Difference de Fisher. ResultadosDos entrevistados, 38,8% e 30,4%, respectivamente, relataram almoçar de quatro a sete vezes e jantar de uma a três vezes por semana fora do domicílio. Uma parcela de 35,2% dos consumidores apontou almoçar frequentemente e muito frequentemente em restaurantes a quilo e self service. Entre os fatores importantes para a escolha dos estabelecimentos, destacou-se, como muitíssimo importante, a higiene dos funcionários e do local. Foram observadas diferenças estatisticamente significantes (p<0,05) entre as frequências e as opiniões estudadas de acordo com características socioeconômicas e demográficas dos indivíduos. ConclusãoNo âmbito do consumo alimentar fora do domicílio, destaca-se, em termos de frequência, o almoço em restaurante tipo self service e a quilo. É pertinente viabilizar programas de informação nutricional para consumidores sobre a alimentação fora do domicílio. Termos de indexação:Alimentação. Comportamento alimentar. Hábitos alimentares. Serviços de alimentação.

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“…Portion sizes have inflated at both FFRs and FSRs over time, and recent studies have suggested that 32% of FFRs and 22% of FSRs did not meet the guidelines for the nutritional quality of meals served to children . Hence, although FSRs are slightly better than FFRs in this respect, they should not be considered as a “healthy alternative.” In addition, although FFRs have generally been quick to publish the energy and nutritional contents of their products, full‐service outlets have been much slower to do so . Therefore, customers may be unaware of what they are consuming in such establishments and possible health impacts.…”

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confidence: 99%

“…In addition, although FFRs have generally been quick to publish the energy and nutritional contents of their products, full-service outlets have been much slower to do so. 35 Therefore, customers may be unaware of what they are consuming in such establishments and possible health impacts. This is supported by observations that customers at FSRs that provided menu labels with nutritional information consumed options with lower fat and calorie contents than those that did not.…”

mentioning

confidence: 99%

Association of Fast‐Food and Full‐Service Restaurant Densities With Mortality From Cardiovascular Disease and Stroke, and the Prevalence of Diabetes Mellitus

Mazidi

Speakman

2018

JAHA

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BackgroundWe explored whether higher densities of fast‐food restaurants (FFRs) and full‐service restaurants are associated with mortality from cardiovascular disease (CVD) and stroke and the prevalence of type 2 diabetes mellitus (T2D) across the mainland United States.Methods and ResultsIn this cross‐sectional study county‐level data for CVD and stroke mortality, and prevalence of T2D, were combined with per capita densities of FFRs and full‐service restaurants and analyzed using regression. Mortality and diabetes mellitus prevalence were corrected for poverty, ethnicity, education, physical inactivity, and smoking. After adjustment, FFR density was positively associated with CVD (β=1.104, R 2=2.3%), stroke (β=0.841, R 2=1.4%), and T2D (β=0.578, R 2=0.6%) and full‐service restaurant density was positively associated with CVD mortality (β=0.19, R 2=0.1%) and negatively related to T2D prevalence (β=−0.25, R 2=0.3%). In a multiple regression analysis (FFRs and full‐service restaurants together in same model), only the densities of FFRs were significant (and positive). If we assume these relationships are causal, an impact analysis suggested that opening 10 new FFRs in a county would lead to 1 extra death from CVD every 42 years and 1 extra death from stroke every 55 years. Repeated nationally across all counties, that would be an extra 748 CVD deaths and 567 stroke deaths (and 390 new cases of T2D) over the next 10 years.ConclusionsThese results suggest that an increased density of FFRs is associated with increased risk of death from CVD and stroke and increased T2D prevalence, but the maximal impact (assuming the correlations reflect causality) of each individual FFR is small.Clinical Trial RegistrationURL: http://www.clinicaltrials.gov. Unique identifier: NCT03243253.

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Informações nutricionais e de saúde disponibilizadas aos consumidores por restaurantes comerciais, tipo fast food e full service

Cited by 10 publications

References 1 publication

Consumer attitudes toward information displayed at food buffets in commercial restaurants

Consumer attitudes toward information displayed at food buffets in commercial restaurants

Alimentação fora do domicílio de consumidores do município de Campinas, São Paulo

Association of Fast‐Food and Full‐Service Restaurant Densities With Mortality From Cardiovascular Disease and Stroke, and the Prevalence of Diabetes Mellitus

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