Search Results (120)

Background/Objectives: Overweight and obesity (OW/OB) in immigrant children is a complex multifactorial issue. This work aims to present the OW/OB profile and lifestyle habits of immigrant children and compare them with their native counterparts. Methods: A cross-sectional study (ASOMAD) was conducted in a representative sample of children aged 8–12 years in Madrid from 2020 to 2023. Parental origin, physical activity (PA), screen time, adherence to Mediterranean Diet, sleep, and body composition were assessed by validated methods. OW/OB was determined according to IOTF guidelines. T-tests, chi-square tests, and two-way ANOVA tests were applied based on the variables’ characteristics. Results: A total of 587 children (54% boys, aged 9.54 ± 1.19 y), 33.2% immigrants, were studied. OW/OB rate was higher in immigrants (39.7% boys and 37.4% girls) than in natives (18.0% boys and 17.7% girls) (p < 0.05). Immigrant boys were 30.64 ± 8.39 min/day less active than natives (p < 0.001). Both male and female immigrant children devoted considerably more weekday hours to screen time than natives (2.76 ± 2.75; 2.02 ± 2.47 vs. 2.09 ± 2.29; 1.32 ± 1.38; p < 0.05, respectively). Immigrant children consumed significantly less fish and olive oil and more pasta or rice almost every day (5 or more/week), ate at fast-food restaurants, consumed fewer dairy products and baked goods or pastries for breakfast (p < 0.05), and exhibited worse diet quality compared to Spanish ones. Conclusions: Immigrant children exhibited a higher prevalence of OW/OB, higher screen time, lower PA time, and ate less fish and olive oil and more pasta than natives. Additional research is required to explore the causes of these issues and enhance the lifestyle within this group. Full article

The increasing avoidance of international fast-food chains is a widespread phenomenon influenced by economic, social, and political factors. This study examines the risks and implications of restaurant boycotts, focusing on their role in social justice movements and economic shifts. The authors employed the qualitative approach; using an exploratory case study and a critical discourse analysis, we investigated consumer motivations for avoidance, the financial and reputational risks businesses face, and how corporate responses shape brand perception. By integrating political consumerism and social justice theory, we provide a comprehensive framework for understanding the psychological, ethical, and economic drivers of boycotts. The findings highlight that boycott behavior significantly impacted declining sales and profits for McDonald’s and Starbucks and forced the closure of outlets, as well as leading to the loss of consumer trust and long-term brand loyalty. Thus, it forced companies to create strategies for protecting their reputation. Consumer activism, which draws from social justice and ethical consumerism, demonstrates its capability to affect corporate policy choices and business practices in sensitive political situations to fight injustices. This research offers valuable insights for business leaders navigating consumer activism, emphasizing the need for proactive corporate responsibility strategies to mitigate the risks of reputational damage and declining consumer trust. Full article

Research published about the restaurant industry has experienced consistent growth over the past few decades. Yet, a comprehensive bibliometric review of this research has not been performed. This study aimed to perform such a review by examining peer-reviewed articles (n = 792) focused on restaurant business research published in the Scopus and Web of Science databases. Articles related to health or food science were not examined in this study. Articles were categorized as focusing on one of five types of restaurants (i.e., fast food, fast casual, casual dining, fine dining, and general restaurants), and the articles were analyzed within three research fields: consumer behavior, organizational behavior, and finance. The increasing number of research articles focused on the restaurant industry was found to have occurred during the same time as the number of hospitality scholars and the fast food restaurant sector expanded. Fast food restaurants received the most research attention and the fast casual types received the least. Consumer behavior research dominated the restaurant research, reflecting a focus on customer satisfaction and purchase intentions. Organizational behavior topics, such as workforce dynamics and organizational structure, received slightly less attention. Finance research was the least explored research field, likely due to its complexity and perceived indirect connection to consumer-facing outcomes. The study emphasizes the need for integrative research linking consumer behavior, organizational strategies, and financial decisions to provide a holistic understanding of restaurant performance and industry practices. Full article

Background: With the continuous elevation of living standards, dining-out behavior has become increasingly prevalent among urban residents. The acceleration of lifestyle rhythms has prompted fast food to emerge as a frequently considered dietary option for urban residents when dining out. This study aims to investigate the current status and characteristics of dining-out habits for fast-food consumption among urban residents in Beijing. Methods: Urban residents in Beijing were selected using a stratified sampling method to survey restaurants. A database of fast-food items was created, and data were collected through a combination of field observations and qualitative interviews. Nutrient intake from fast food was systematically analyzed. Results: Residents consuming fast food while dining out exhibited high per-meal energy intake (737.5 kcal) and protein (44.8 g) consumption; however, the intakes of vitamin A (147.6 μg RAE), vitamin C (22 mg), vitamin E (3.2 mg), and calcium (89.5 mg) were inadequate. Western fast-food meals had higher protein (57.2 g) and sodium (251.5 mg) content compared to Chinese fast food. Conclusions: This study provides essential data to guide urban residents toward rational dining choices, offering key insights for the fast-food industry to develop balanced meal options. Full article

Objectives: To evaluate the offer of children’s menus offered in fast food restaurants present in the Uber Eats delivery application through the Kids Menu Healthy Score ‘KIMEHS’ in Greater Santiago. Methods: Observational, descriptive, cross-sectional. Research in fast food restaurants present in the Uber Eats delivery app. A total of 858 restaurants were selected. The KIMEHS was used to assess menu quality. KIMEHS index and descriptive statistics were calculated. Results: 558 restaurants were evaluated through the app; 57 offered children’s menus, yielding 114 children’s menu options from 18 different municipalities. The common offer was based on fried and/or processed lean meat accompanied by French fries in 71%. Moreover, 99% of the menus assessed obtained the minimum score in the KIMEHS placing them in the ‘not healthy at all’ category. When associations were made between foods and the lowest KIMEHS score quartile, the presence of chips had the strongest association (OR; 40.36: CI95% 11.43–201.08). Conclusions: Most restaurants offer a children’s menu of low nutritional quality and poor balance, where their dishes are commonly based on fried and processed products, pointing to the urgent need for legislation on guidelines to be applied on the different actors influencing the food offered to children. Full article

Background/Objectives: Healthy diet, regular physical activity (PA), and minimizing sedentary behavior (SB) are crucial in promoting adolescents’ health and well-being. We assessed adherence to PA and SB recommendations among a representative sample of adolescents and explored their relationship with diet and diet-related behaviors. Methods: Data from the Greek arm of the 2017/2018 international Health Behavior in School-Aged Children (HBSC) cross-sectional study were used, including a probability sample of 3357 students (47.6% boys) who were 11, 13, and 15 years old. PA, SB, consumption of food groups/beverages, and diet-related behaviors were self-reported. Multiple logistic regression was used to identify potential associations. Results: Most students failed to meet PA (83.9%) (i.e., ≥1 h of moderate-to-vigorous physical activity/day) and SB (90.2%) (i.e., ≤2 h of screen time/day) recommendations. Daily consumption of fruit and vegetables compared to consumption at ≤1 day/week was associated with increased adherence to PA recommendations (adjusted Odds Ratio (aOR) = 2.26, 95% Confidence Intervals (CI): 1.62–3.17 for fruit; aOR = 1.35, 95%CI: 1.00–1.82 for vegetables). Eating sweets ≤1 day/week vs. every day was associated with higher adherence to SB recommendations (aOR = 2.41, 95%CI: 1.43–4.04). Poor diet quality was related to lower adherence to PA and SB recommendations. Daily breakfast consumption vs. never and abstaining from eating at fast-food restaurants were associated with better adherence to PA and SB recommendations. Rarely eating in front of screens was associated with substantially higher odds of adhering to SB recommendations (aOR = 5.79, 95%CI: 3.67–9.14). Conclusions: Healthier diet/diet-related behaviors were associated with increased PA and reduced SB in this sample of adolescents. Full article

Although most American eat at a fast-food restaurant 1 to 3 times a week, they would realize that fast food consumption is highly associated with chronic diseases and generates negative impacts on their health. As fast-food consumers become more health-conscious, fast-food brands strive to build a more health-oriented image on their fast-food products. Thus, this study proposes a conceptual model that aims to examine direct and indirect impacts of consumers’ BMI, self-efficacy, perceived brand trust, and brand commitment on their fast-food consumption. An online survey using Amazon Mechanical Turk is conducted with a total of 484 female and 380 male participants included in the final analysis. Results show that the mediating effects of self-efficacy, brand trust in, and brand commitment with the fast-food product with nutrition facts are significantly generated on consumers’ fast-food consumption. Moreover, indirect effects are found on consumers’ fast-food consumption via the nexus of their self-efficacy, brand trust, and brand commitment. The study also offers practical insights into the impact of health-conscious consumers’ brand perceptions on their fast-food consumption. Full article

In a highly competitive market, word-of-mouth (WOM) has become one of the most effective ways to attract new customers, as consumer opinions are seen as reliable and have a direct impact on their consumption habits. Based on this premise, the present study aimed to analyze the factors that influence fast-food restaurant consumers in Chile in their intention to share word-of-mouth information. A quantitative approach was adopted for this analysis, using a cross-sectional and correlational design, which included 739 Chilean fast-food consumers, who were given a 25-item questionnaire. This questionnaire was developed from previous research in the field and validated by a panel of experts in marketing and research. The data analysis was conducted using the statistical software Smart PLS 4, allowing for the evaluation of the model’s convergent and discriminant validity, as well as facilitating hypothesis testing through structural equation modeling. The results showed that the physical atmosphere of the restaurants generates both hedonic and utilitarian value for consumers, which increases their satisfaction and reinforces their intention to recommend these restaurants. In conclusion, this study provides valuable insights into consumer behavior, offering a solid foundation for strategic decision making that could enhance the positioning of restaurants in the market and create a loyalty cycle among customers. Full article

Background: The increase in serving sizes of energy-dense nutrient-poor discretionary foods over time, with attractively presented large servings and package sizes, has led to portion distortion and a new ‘normal’ for serving sizes. Little data exists on the variations of portion size norms of discretionary foods across settings. This study aimed to examine the differences in the range of normal portion sizes of commonly consumed foods between home and out-of-home settings (coffee shops, restaurants). Methods: A repeated cross-sectional design was used, with nine selected discretionary foods and beverages included in a validated online image-series questionnaire. Participants completed the questionnaire at two time points to report their normal portion sizes in home and out-of-home settings. Quantile regression models were used to examine differences in the range of normal portion sizes (17th to 83rd percentile, representing the majority of the study population) between settings. Results: A final sample of 295 participants was included in the analysis (51% females, mean age 40 ± 14 years). The ranges of normal portion sizes did not differ by settings for all test foods except for sugar-sweetened beverages (SSB) tested in both containers and glassware. SSB showed smaller normal portion sizes at home compared to fast food restaurants (in a bottle/can and in a glass/cup; p < 0.001). Conclusions: These findings suggest that the portion size norms of many discretionary foods are mostly consistent in home and out-of-home settings. As the typical serving sizes available to consumers in the out-of-home settings are large, it is essential to establish practical serving size guidelines directed at the food industry to increase the availability of smaller size options and empower consumers towards better portion control. Full article

This study examined the cross-sectional relationship between caregivers’ perceived competence and autonomy (as defined by the Self-Determination Theory) and their fast food or counter service restaurant food purchases (side dishes, beverage, and dessert) for their child. A U.S. national convenience sample of caregivers with at least one 3–12-year-old child completed an online survey with questions adapted from the Intrinsic Motivation Inventory that measured perceived competence and autonomy for feeding fruits and vegetables and limiting sugar-sweetened beverages (SSBs) and desserts. The survey included four questions asking about their fast food or counter service restaurant food purchases (side dish, beverage, and dessert). We applied logistic and multinomial logistic regression models to examine the associations between competence or autonomy and restaurant orders. Competence and autonomy were associated with ordering fruits and vegetables as side dishes (OR [95% CI], 1.14 [1.06, 1.24] and 1.09 [1.03, 1.14], respectively). However, higher competence was also associated with ordering desserts at restaurants and higher autonomy was associated with lower odds of ordering water. These findings will inform interventions and programs that aim to support caregivers’ psychological needs, like competence and autonomy, to promote supportive environments and healthier restaurant purchases for their children. Full article

Computer simulations used to study food purchasing behavior can be separated into low immersion virtual environments (LIVE), which use personal computers and standard monitors to display a scene, and high immersion virtual environments (HIVE) which use virtual reality technology such as head-mounted displays to display a scene. These methods may differ in their ability to create feelings of presence or cybersickness that would influence the usefulness of these approaches. In this present study, thirty-one adults experienced a virtual supermarket or fast-food restaurant using a LIVE system or a HIVE system. Feelings of presence and cybersickness were measured using questionnaires or physiological responses (heart rate and electrodermal activity). The participants were also asked to rate their ability to complete the set task. The results of this study indicate that participants reported a higher sense of presence in the HIVE scenes as compared to the LIVE scenes (p < 0.05). The participant’s heart rate and electrodermal activity were significantly higher in the HIVE scene treatment when compared to the LIVE scene (p < 0.05). There was no difference in the participant’s ability to complete tasks in the different scenes. In addition, feelings of cybersickness were not different between the HIVE and LIVE scenes. Full article

The fast-food industry currently relies on frozen ingredients to reduce the cost of procurement of raw materials. In recent years, consumers have started to curb their habit of eating out from fast-food chain restaurants due to the growing concerns for unhealthy menu choices made primarily from highly processed and/or frozen food ingredients. To address these issues, some organizations in the fast-food industry have started to offer menus with fresh unfrozen ingredients sourced locally or regionally. This paper addresses the problem of integrating sourcing, storage, and distribution strategies for a fast-food restaurant chain at the regional level. We present an adaptive sequential optimization decision-making approach for procurement, storage, and distribution of perishable food products to multi-unit restaurants at the regional level. This solution approach uses shelf-life considerations in developing a procurement and distribution strategy for fresh produce in the era of hyperconnected logistics. Three models are developed using Mixed Integer Linear Programming (MILP). First, a procurement model is developed to find the cost-effective supplier for each produce category based on shelf life. Then, a distribution model is developed to find the cost-optimal solution for distributing produce to multiple restaurant locations considering weight, volume, and operation hours. Finally, an integrated model is developed to optimally combine procurement and distribution options generated by the first two models to minimize costs while respecting total shelf-life constraints. Numerical experiments based on realistic data are carried out to show that the proposed sequential approach yields valid decisions and presents the effects of price, shelf-life, and demand changes on the supply chain. Full article

Food products that are ready-to-eat have become increasingly popular in recent years due to their efficiency, affordability, and convenience. However, there are concerns about public health because certain products, particularly animal products, may contain antibiotic-resistant bacteria. This study aimed to quickly and accurately identify foodborne pathogens, such as Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), in samples of shawarma and chicken burgers using peptide mass fingerprinting (PMF) technology. Additionally, the prevalence and levels of antibiotic resistance in the pathogens were determined. The study utilized 300 samples obtained from fast food restaurants in Al Qassim, Saudi Arabia. A variety of methods were used to identify foodborne pathogens, including culture on specific media, bacterial counts by numerical dilutions of homogenized samples, and proteome identification by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). The Kirby–Bauer method was applied to detect the susceptibility and resistance of the bacteria to various antibiotics. PCR was utilized to identify antimicrobial resistance genes such as bla_TEM, tet(A), bla_Z, and mecA in S. aureus and E. coli isolates. The percentage of E. coli, S. aureus, Salmonella, Listeria monocytogenes (L. monocytogenes), Acinetobacter baumannii (A. baumannii), and Hafnia alevei (H. alevei) was 34%, 31%, 10.67%, 7.33%, 6.67%, and 4%, respectively. Shawarma samples were found to contain the highest levels of pathogens, compared with chicken burger samples. According to the MBT Compass Flex Series Version 1.3 software, all isolates were identified with 100% accuracy. The log score for MBT identification ranged from 2.00 to 2.56. Among E. coli isolates, ampicillin, and penicillin had the highest resistance rate (100%), followed by tetracycline (35.29%). A number of antibiotics were reported to be resistant to S. aureus, including nalidixic acid (100%), followed by penicillin (96.77%), piperacillin (45.16%), and norfloxacin (32.26%). Some E. coli isolates were susceptible to tetracycline (49.02%), nalidixic acid (47.06%), and piperacillin (43.14%), whereas amikacin was the only drug that was effective against 32.72% of S. aureus isolates. The proportions of the bla_TEM and tet(A) genes in E. coli isolates were 55.89% and 45.1%, respectively, whereas S. aureus strains did not possess either of these genes. However, 21.5% and 47.31% of blaz and mecA genes were present among various isolates of S. aureus, respectively. In contrast, E. coli strains did not possess either of these genes. In conclusion, the fast identification and antimicrobial profiles of the foodborne pathogens were useful in identifying which restaurants and fast food outlets may need to improve their food safety practices. Ultimately, our results will be used to devise targeted strategies to control foodborne pathogens. Full article

In the contemporary digital marketing context, this study aimed to investigate the influence of firm-generated content and social media advertising on fast-food consumption patterns among the adult population. Utilizing a questionnaire distributed to customers of a restaurant in Fujairah, United Arab Emirates, convenience sampling was employed. The findings underscored a significant positive relationship between firm-generated content and social media engagement, as well as between the latter and online shopping behavior. However, it was determined that word of mouth did not significantly moderate the relationship between attitudes towards social media advertisements and fast-food consumption patterns. From a theoretical perspective, these results enrich the understanding of how digital dynamics shape consumer behavior in specific contexts. Practically speaking, they prompt a critical reflection on the ethics of marketing in promoting products potentially detrimental to health, urging both companies and policymakers to reconsider their strategies and regulations, respectively. Full article

The consumption of sushi or poke has grown globally. However, this type of dish often contains raw fish or seafood; therefore, it can pose a microbial risk for consumers. This study deals with the occurrence of total and antibiotic-resistant coliform bacteria and enterococci in fish and seafood as well as sushi and poke bought from Slovak retail (restaurants and fast food). Total coliforms have ranged in sushi, poke samples and samples of fish and seafood from cooling counters from 0.6 to 5.1 log CFU/g. Ampicillin resistance has been predominantly observed in all types of samples. Tetracycline resistance was detected in 16% of all tested samples and gentamicin resistance in 13%. Total enterococci has been detected in 74% of sushi samples, 100% of poke samples and 62% of samples obtained from supermarkets. The majority of enterococci were resistant to ampicillin. Vancomycin resistance was observed in five samples. Forty-eight resistant coliforms were identified mainly as Enterobacter spp. and Klebsiella spp. Antibiotic-resistant isolates were predominantly resistant to gentamicin, chloramphenicol and tetracycline. In 13% of resistant isolates was detected efflux pumps overproduction, and in four isolates was detected the tetA resistance gene. Our results point to poor hygiene in some establishments. The prevention of the antibiotic-resistant bacteria spread would be in better stewardship and improved monitoring of sanitation. Full article