Sodium content in fast foods: assessment of menu items in selected countries

Khan, Mahmood Hasan; Khan, Maryam; Gadelrab, R.M.

doi:10.1080/15378020.2018.1493894

Cited by 3 publications

(9 citation statements)

References 14 publications

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“…Following the full-text review ( n = 38), we excluded four studies and selected 34 studies that met the inclusion criteria. An additional 16 additional articles were identified from the reference lists of key articles and other sources, and 50 articles were included in the final analysis [78,79,80,81,82,83,84,85,86,87,88,89,90,91,92,93,94,95,96,97,98,99,100,101,102,103,104,105,106,107,108,109,110,111,112,113,114,115,116,117,118,119,120,121,122,123,124,125,126,127].…”

Section: Resultsmentioning

confidence: 99%

“…Most studies were conducted in one country. Six multi-country studies [91,98,101,119,127] compared specific outcomes of interest for restaurant chains in 48 countries between two and five geographical regions from 2006 to 2018. More than half of the studies were conducted in the North American region including the US ( n = 29) and Canada ( n = 9), followed by Oceania that included Australia ( n = 9) and New Zealand ( n = 7).…”

Section: Resultsmentioning

confidence: 99%

“…Two studies were conducted in the UAE in the Middle East region. Fifteen studies [78,89,92,95,98,101,102,103,104,105,107,113,114,120,124] evaluated children’s menu items across six regions for eight countries including Australia, Canada, Guatemala, Japan, New Zealand, UAE, UK, and U.S.…”

Section: Resultsmentioning

confidence: 99%

“…The US and a few non-U.S. studies reported using the Dietary Guidelines for Americans (DGA) 2005, 2010, or 2010–2015 or the percent dietary reference value (%DV) for selected nutrients [79,81,87,89,92,96,99,101,102,112,116,117,126], the FDA or American Heart Association’s sodium targets [79,99], The U.S. Department of Agriculture’s (USDA’s) Healthy Eating Index [79,96,102], National School Lunch Program (NSLP) standards [95,104], US Expert Panel on Children’s Menu Portions [78], the National Restaurant Association’s Kids LiveWell Program [95,104], and the American Academy of Pediatrics’ energy recommendations [92] (Table 3). Other studies reported using the Dietary Guidelines for Children and Adolescents in Australia [124], Japanese NSLP standards [120], UK’s Nutrient Profiling Model [103,118], Recommended Dietary Intakes of New Zealand [123], and the WHO target for sugars [123].…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy

Kraak

Patiño

Renukuntla

et al. 2019

IJERPH

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Transnational restaurant chains sell food and beverage products in 75 to 139 countries worldwide linked to obesity and non-communicable diseases (NCDs). This study examined whether transnational restaurant chains reformulated products and standardized portions aligned with healthy dietary guidelines and criteria. Firstly, we describe the transnational restaurant industry structure and eating trends. Secondly, we summarize results from a scoping review of healthy dietary guidelines for restaurants. Thirdly, we describe a systematic review of five electronic databases (2000–2018) to identify studies on nutrient profile and portion size changes made by transnational restaurants over 18 years. We used Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, identified 179 records, and included 50 studies conducted in 30 countries across six regions. The scoping review found a few expert-recommended targets for restaurants to improve offerings, but no internationally accepted standard for portions or serving sizes. The systematic review results showed no standardized assessment methods or metrics to evaluate transnational chain restaurants’ practices to improve menu offerings. There was wide variation within and across countries, regions, firms, and chains to reduce energy, saturated and trans fats, sodium, and standardized portions. These results may inform future research and encourage transnational chain restaurants to offer healthy product profiles and standardized portions to reduce obesity and NCD risks worldwide.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy

Kraak

Patiño

Renukuntla

et al. 2019

IJERPH

View full text Add to dashboard Cite

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“…In terms of QSR, most previous studies have considered the impact of various attributes on satisfaction and brand equity (Ha and Jang, 2013;Han and Ryu, 2009;Jones et al, 2002;Kim and Kim, 2004;Ogaard et al, 2005;Ottenbacher and Harrington, 2009;Robinson et al, 2005;Ryu et al, 2008Ryu et al, , 2012 along with definitions of factors related to service quality (Tripathi and Dave, 2014;Wu and Mohi, 2015), attributes impacting restaurant-selection decisions (Harrington et al, 2013;Lim and Loh, 2014;Mathe-Soulek et al, 2016;Dutta et al, 2014;Verma and Thompson, 1996), the impact of human health Khan et al, 2018;Rudelt et al, 2014;Ziauddeen et al, 2015) and strategic management (Cullen, 2004;Ehsan, 2012;Harrington et al, 2017;Jochim et al, 2015;Reish et al, 2005).…”

Section: Sustainable or Green Practices In Qsrsmentioning

confidence: 99%

QSR customer sustainable behaviors and brand practice perceptions on willingness to pay a premium

Ottenbacher

Kuechle

Harrington

et al. 2019

IHR

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Purpose The purpose of this paper is to investigate the effect of consumer sustainability attitudes and quick service restaurants (QSRs) practices along with the willingness of consumers to pay a premium for sustainability efforts. Design/methodology/approach A random sample of QSR customers in Germany resulted in 428 completed surveys. First, common factor analysis was conducted to assess the summated scales related to the sustainable behavior of customers, the importance attached by them to the different dimensions of sustainability and the extent to which customers perceive that QSR implement such practices. Second, the effect of these summated scales on the willingness to pay a premium (WTPP) for sustainability practices were assessed by means of a logistic regression. Findings The findings indicated that WTPP for sustainability efforts is primarily driven by internal beliefs and behaviors of consumers themselves rather than actions by QSR firms. Furthermore, when comparing five major QSRs, QSR brands did not appear to create a strong point of differentiation in their sustainability practices in the minds of frequent QSR consumers in the context of this study. Practical implications Implications of these results suggest that a growing number of consumers place high importance on sustainability and engage in personal sustainability practices that impact behaviors such as QSR selection and a WTPP for QSR brands and products that are perceived as implementing sustainable practices. Originality/value This paper addresses a gap by assessing drivers of willingness of QSR customers to pay a premium for sustainable practices and if QSR brands sustainability practices differ in the minds of consumers.

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Restaurants and COVID-19: A Focus on Sustainability and Recovery Pathways

Nhamo

Dube

Chikodzi

2020

Counting the Cost of COVID-19 on the Global Tourism Industry

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The hospitality industry, specifically the restaurant sector, is one of the leading global sources of employment, and it generates considerable revenue. However, the industry is susceptible to disasters that destroy infrastructure and affect human movement, notably the outbreak of pandemics and epidemics. This study investigated the early impacts of COVID-19 on the global hospitality's restaurant sector. The study made of data from the OpenTable database and the National Restaurant Association of America. It emerged from the study that most restaurants were shut down for sit-in meals as governments increasingly promulgated regulations for social distancing and lockdowns. This adversely affected fine dining and family restaurants, pubs and taverns. The fast-food outlets were equally affected with businesses mostly operating at less than 20% capacity. This led to substantial financial losses and direct and indirect jobs losses thus bringing many restaurants into unprecedented liquidity challenges. At the peak of the pandemic impact in the USA, millions of restaurant employees lost their jobs. The study recommends a raft of tailor-made measures to assist the restaurant businesses and employees during and after the crisis so that both emerge out of it stronger and resilient to withstand such possible future events. Among such measures are tax rebates for employees and business; improved health and hygiene measures; the provision of grants, loans and debt relief interventions; decreased interests on loans; and other innovative measures to ensure business viability post the pandemic.

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Sodium content in fast foods: assessment of menu items in selected countries

Cited by 3 publications

References 14 publications

Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy

Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy

QSR customer sustainable behaviors and brand practice perceptions on willingness to pay a premium

Restaurants and COVID-19: A Focus on Sustainability and Recovery Pathways

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