Perceived physical risk and risk-reducing strategies in the consumption of raw vegetable salads in restaurants

Danelon, Mariana Schievano; Salay, Elisabete

doi:10.1016/j.foodcont.2012.05.026

Cited by 17 publications

(6 citation statements)

References 49 publications

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“…33 In earlier studies, a similar procedure was used. 5,34,35 Since the items in some subscales were low, -three or four-, it was not surprising that α levels were also low. The reason is that coefficient values can be directly influenced by the items of subscales.…”

Section: Discussionmentioning

confidence: 99%

Validity, Reliability and Feasibility of the Eating Behavior Pattern Questionnaire (EBPQ) among Iranian female students

Dehghan

Asghari‐Jafarabadi

Salekzamani

2015

Health Promot Perspect

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Section: Discussionmentioning

confidence: 99%

Validity, Reliability and Feasibility of the Eating Behavior Pattern Questionnaire (EBPQ) among Iranian female students

Dehghan

Asghari‐Jafarabadi

Salekzamani

2015

Health Promot Perspect

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“…The social media has become an important platform for people to get information and communicate with each other. Using and seeking food-safety-related information could help people adopt risk reduction strategies in decision making (Danelon and Salay, 2012), which might change their behaviors toward food (Williams and Cothrel, 2000;Kaplan and Haenlein, 2010;Kozinets et al 2010;Casaló et al, 2011;Yi and Lin, 2014).…”

mentioning

confidence: 99%

Modeling risk governance and risk perception in personal prevention with regard to food safety issues

Huan

Gao

Wang

et al. 2018

BFJ

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Purpose The purpose of this paper is to model how risk governance (RG) influences risk prevention behaviors toward food safety issues, considering the perception of related risks in the Taiwanese context. Design/methodology/approach The national representative data on risk society modules from the Taiwan Social Change Survey data were used (sample size = 2,005). The procedure for the analysis consisted of investigation of the model fit indices of structural equation modeling, incorporating the mediation effect. Multiple-group analysis was used to examine the moderation effects. Findings Results show that the theory of reasoned action (TRA) and the advanced TRA can accurately explain personal risk perception (RP) (R2=0.40) and risk prevention (R2=0.42). Results also suggest that RG institutions can affect personal RP and risk prevention through subjective norms. In addition, moderation effects of media and gender were found. Originality/value This study is one of the first attempts to examine the RG effects on RP and risk prevention behavior of food safety issues in Taiwan. The results and findings may be helpful for RG institutions.

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“…Hay estudios que muestran que, en promedio, los consumidores perciben un nivel moderado de riesgo al consumir vegetales crudos en ensaladas de restaurantes, supermercados y establecimientos de comida rápida (27,28) . Por ello, es necesario que los establecimientos de comida rápida mantengan adecuados hábitos y prácticas de higiene y que estas se vean reflejadas tanto en el establecimiento como en el personal, para generar mayor confianza en el potencial consumidor de ensaladas.…”

Section: Discussionunclassified

Oferta y composición nutricional de ensaladas en patios de comida de centros comerciales de Lima Metropolitana, 2014

Bustamante-García

Martinez-Feliu

Servan

et al. 2015

Rev Peru Med Exp Salud Publica

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RESUMENObjetivos. Evaluar la oferta y composición nutricional de las ensaladas ofrecidas como plato principal en los patios de comida de los centros comerciales de Lima, Perú. Materiales y métodos. Se revisó las cartas de comida de todas las franquicias presentes en los patios de comida de los once centro comerciales de Lima, luego se evaluó la composición nutricional de las ensaladas ofertadas como plato principal calculando su contenido calórico, proteico, carbohidratos, grasas, colesterol, fibra y sodio, y la adecuación de ingesta para una cena (30% de una dieta de 2000 kcal). Resultados. Las ensaladas como plato principal representaron el 4,7% de la oferta, solo 7/17 franquicias ofrecían al menos una ensalada. El costo promedio de las ensaladas fue superior a los otros platos ($5,3 vs 4,7; p<0,001). El contenido calórico promedio fue de 329 kcal y de 2,7 g de fibra; con relación a una cena, se encontró un alto porcentaje de adecuación proteica (172,9%), de colesterol (121,0%), y bajo para calorías (54,8%), carbohidratos (23,1%) y fibra (36,4%). Conclusiones. Las ensaladas que se ofertan en patios de centros comerciales de Lima son escasas y más costosas, presentan poco aporte de fibra y altos contenidos de colesterol. Se deben revisar estrategias para mejorar la accesibilidad de ensaladas de calidad en escenarios donde solo ofertan comidas rápidas. Palabras clave: Colesterol en la dieta; Fibra en la dieta; Comida rápida; Valor nutritivo; Verduras (fuente: DeCS BIREME). SUPPLY AND NUTRITIONAL COMPOSITION OF SALADS IN THE FOOD COURTS OF SHOPPING CENTERS OF METROPOLITAN LIMA, 2014 ABSTRACTObjectives. To assess supply and nutritional composition of the salads offered as an entrée main course in the food courts of the shopping centers in Lima, Peru. Materials and methods. The menus of all food franchises present in the food courts of the eleven shopping centers of Lima were reviewed. The nutritional composition of salads offered as an entrée were calculated for calories, protein content, carbohydrates, fats, cholesterol, fiber and sodium, and the adequacy of intake for a dinner (30% of a diet of 2000 kcal). Results. Salads as entrées accounted for 4.7% of the supply, and only 7 out of 17 franchises offered at least one salad. The average cost of the salads was higher than the other dishes ($5.3 vs $4.7; p<0.001). The average calorie content was 329 kcal and 2.7 g fiber; in relation to a dinner, we found a high percentage of adequacy for protein (172.9%), cholesterol (121.0%), and low adequacy for calories (54.8%), carbohydrates (23.1%) and fiber (36.4%). Conclusions. The salads that are offered in food courts in the shopping centers of Lima are scarce and more expensive, have little fiber content and are high in cholesterol. Strategies should be reviewed to improve the accessibility of quality salads offered in areas where only fast food is offered.

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Perceived physical risk and risk-reducing strategies in the consumption of raw vegetable salads in restaurants

Cited by 17 publications

References 49 publications

Validity, Reliability and Feasibility of the Eating Behavior Pattern Questionnaire (EBPQ) among Iranian female students

Validity, Reliability and Feasibility of the Eating Behavior Pattern Questionnaire (EBPQ) among Iranian female students

Modeling risk governance and risk perception in personal prevention with regard to food safety issues

Oferta y composición nutricional de ensaladas en patios de comida de centros comerciales de Lima Metropolitana, 2014

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