Search Results (89)

Background/Objectives: Job stress negatively affects physical and psychological health and can lead to behavioral changes such as unhealthy eating. This study aimed to evaluate the relationship between job stress levels, adherence to the Mediterranean diet, and the phytochemical index (PI). Methods: The study included 200 healthy individuals aged 18–50 working at the Tuzla Gum Factory. Data were collected through demographic and dietary questionnaires, two-day 24-h food records, PI values, and anthropometric measurements. Job stress was assessed using the Job Stress Scale, and Mediterranean diet adherence was assessed with the Mediterranean Diet Adherence Questionnaire. Results: Waist and hip circumference, waist/hip ratio, and BMI were significantly higher in individuals with high levels of job stress (p < 0.01). Unskilled workers reported higher stress than professionals (p < 0.01). Significant differences were found in carbohydrate and fiber intake among males and in energy, protein, carbohydrate, and vitamin A intake among females with varying stress levels (p < 0.01). No significant difference in Mediterranean diet adherence was observed between medium and high stress groups. However, women had higher adherence and PI scores than men (p < 0.01). Diet adherence was better among managers than service-sales and technical staff (p < 0.01). PI scores were higher in medium stress than high stress individuals (p < 0.05) and in those with a higher BMI compared to a normal BMI (p < 0.01). Conclusions: Job stress influences both anthropometric parameters and dietary habits. Effective stress management may improve adherence to the Mediterranean diet and phytochemical intake. Workplace strategies supporting healthy eating behaviors are recommended. Full article

Background/Objectives: This study assessed Knowledge and Practices related to Food Safety (KPFS) among nutrition services employees in hospitals across the Al-Ahsa Governorate, Kingdom of Saudi Arabia. The objective was to evaluate the staff’s understanding of key food safety principles, including foodborne illness prevention, food handling, personal hygiene, and food storage and preparation practices. Methods: A descriptive survey method was used, and data were collected using an electronic questionnaire, which was either self-administered by the participants or completed with the assistance of the researcher in cases involving employees who did not speak Arabic or English. This study included 302 staff members involved in the preparation, service, and supervision of food provided to hospital patients. Results: The results indicated a high level of knowledge among nutrition services employees regarding food safety principles, critical temperature control, cross-contamination prevention, and proper hygiene practices. The employees also demonstrated a strong commitment to personal hygiene behaviors, such as handwashing, wearing appropriate clothing, and avoiding unsafe practices. Additionally, a high degree of knowledge and understanding was found regarding food storage procedures and contamination prevention. The study also highlighted a very high level of awareness concerning the cleaning and sterilization of equipment, tools, and food storage surfaces, as well as maintaining a clean and healthy environment. These findings emphasize the importance of continuous training in enhancing food safety knowledge among nutrition services employees. Conclusions: It is recommended that all employees, regardless of education level, experience, or role, participate regularly in food safety training programs to sustain and improve food safety practices within hospital environments. Full article

Background: Children with food allergies can present with paediatric feeding disorder (PFD). However, access to coordinated multidisciplinary services to support these children in Australia is inconsistent. To date, the availability of services or the perceived care needs of Australian health professionals working with this population have not been formally explored. Methods: A web-based survey was distributed to health professionals in Australia. Quantitative demographic data were summarised using descriptive statistics, and open-ended responses were analysed using content analysis. Results: The final sample comprised 98 responses, with speech pathologists representing the largest professional group (n = 39; 40%). A majority (59%) worked in hospital-based services. Open-ended responses were coded utilising content analysis. Three categories were developed including (1) service delivery, (2) intervention, and (3) resources. Services were commonly impacted by long wait times, limited staff training, and inconsistencies between hospital and community care. Additionally, mental health support was frequently reported as insufficient. Conclusions: The findings from this study underscore the need for integrated services for children with food allergies and paediatric feeding disorder. Recommended areas for future research include exploring caregiver perspectives and the impact of food allergies and paediatric feeding disorder, and consideration of co-designed studies to inform service improvement initiatives. Full article

American adults struggle with accurately assessing the quality of their diet, with the majority overrating their diet quality. Thus, the objective of the study was to explore what individuals think about when asked to rate their diet quality. Virtual focus groups were conducted from October 2023 to April 2024, using a semi-structured interview with open-ended questions. Convenience samples of small-scale farmers, school food service directors, health clinic patients, and university students and staff in Mississippi and Arkansas participated (N = 27). Themes and subthemes from NVivo-transcribed discussions were identified and coded inductively. Four subthemes emerged for description of diet: balance, consideration for others, convenience, and location. Four subthemes emerged for quality of diet: availability/access, culture/tradition, health considerations, and making better choices. Three subthemes emerged for healthy food: composition/preparation, nourishing benefits, and taste/flavor. Three subthemes emerged for unhealthy food: addicting/overconsumption, composition/preparation, and undesirable effects. Three subthemes emerged for nutrition knowledge: audience specific, general knowledge, and ambivalence. Three subthemes emerged for food shopping: food types, family influence/preference, and planning. Factors shaping how individuals perceive their diet quality are complex with intertwining components. Understanding the complexity involved in self-perceptions of diet quality will help us better quantify perceptions and link them to measurable outcomes. Full article

This study highlights the importance of managing and analyzing customer reviews to gain a competitive advantage and improve customer experience in the hospitality industry. In this context, a deep learning-based sentiment analysis system of hotel customer reviews is developed to evaluate service quality within the scope of sustainable tourism. The study analyzed 15,522 customer reviews of five-star hotels in Antalya using text mining, topic modelling, and deep learning-based sentiment analysis. The reviews were classified as positive, negative, or neutral. The findings show that Hotel HB2 has the highest performance, with an F1 score of 97.9%. Overall customer satisfaction is 91%, while emotional satisfaction stands at 77%. Key factors, such as cleanliness, food quality, and staff professionalism, were found to play a critical role in customer loyalty. Additionally, this study integrates sustainability-orientated themes by identifying customer feedback related to environmentally friendly practices and sustainable hotel operations. The results provide evidence that customer satisfaction is not only influenced by service quality but also by the perceived environmental and social responsibility of the hotel. Machine learning techniques have emerged as effective tools for analyzing large-scale customer reviews, offering valuable insights to rapidly and accurately capture customers’ emotions, expectations, and perceptions. As a comprehensive application of sentiment analysis and text mining, this research offers hotel managers a practical framework to enhance service quality, foster customer loyalty, and develop sustainability-orientated strategies. This study contributes to the literature by linking AI-driven sentiment analysis with sustainability practices in the tourism sector. Full article

School food policy (SFP) that promotes nutritional behaviour is a national priority. Despite the role of school principals, teachers, and food service staff (FSS) in implementing SFP, their contribution to the current state of school food policy remains unexplored. The study aims to explore the perspective of these stakeholders on the effectiveness of SFP, barriers, and future recommendations for effective implementation. A qualitative study using 24 key informants interviews including principals (n = 6), teachers (n = 12), and FSS (n = 6) was conducted. From the list of private secondary schools, six schools were randomly selected. Principals, teachers, and FSS were selected through purposive sampling. A thematic approach was adopted for the data analysis. Interview data were categorised into three broad themes: (1) availability of school food policy, (2) barriers to enforcement, and (3) recommendations. Most participants stated that policy implementation is not enforced. The barriers are non-prioritised funding, resistance to change, and time constraints. The recommendations include regular training, activity manual development, seasonal food promotion, nutrition education, and leadership support. The study provides a deeper understanding of the role of key stakeholders in the current state of the effectiveness of SFP implementation. The inclusion of stakeholders is essential for a successful school food policy. Full article

Background/Objectives: The objective of this study is to assess overall patient satisfaction with hospital services, including cleanliness, ward conditions, and food quality. Another key goal is to determine patient willingness to return for future medical services and identify the factors influencing this decision. Moreover, the study explores the relationship between patient satisfaction and continuity of care, as indicated by previous hospitalizations. Methods: We conducted a retrospective cohort study to evaluate patient satisfaction at the Bihor County Emergency Clinical Hospital in Oradea, Romania. A standardized 40-item questionnaire was developed in accordance with the Framework Agreement on the provision of medical assistance within the Romanian healthcare system. The survey, which was administered over a four-year period (2019–2022), covered seven domains: demographic data, accessibility, hotel conditions, quality of care, patient safety and rights, overall satisfaction, and feedback. A total of 12,802 patients completed the questionnaire, and all statistical analyses were performed using R Studio. Results: This study analyzes patient-reported satisfaction and experiences in a large healthcare facility, based on data from 12,802 participants. Overall, 91% of respondents rated the hospital positively, with 62% giving an excellent score. Spiritual assistance was well received (71%), and 70% of patients expressed willingness to return for future medical needs. Hospital cleanliness and ward conditions were rated highly, with 71% of respondents reporting excellent experiences. Food quality was positively reviewed by 66% of participants. Most patients (95%) confirmed proper hygiene practices by medical staff, and 95% were informed about their diagnosis. However, only 67% were aware of the complaint submission process. The dataset spans 2019–2022, with the highest hospitalizations in 2020 (36%) and obstetrics, cardiology, and general surgery being the most common specialties. Conclusions: This dataset reflects a high level of patient satisfaction across multiple dimensions of hospital services, including cleanliness, quality of care, and patient information. However, areas such as complaint handling and transparency in medication handling require further attention to improve the overall patient experience. The findings underscore the hospital’s strong performance in meeting patient expectations while identifying key areas for continued improvement. Full article

Since COVID-19, there has been an increase in the utilization of food banks owing to a number of factors, including a reduction in household income due to job losses and an increase in the cost of living, which has affected people on low incomes. In this paper, we explain how people that are in need of assistance and have limited knowledge of service provision can be remotivated through regaining their self-esteem. This is achieved through various forms of intervention. By adopting a metaphorical approach, we conceptually explore how intervention provided by a social inclusion community center stimulates recipients to re-ignite their desire for self-improvement. This is achieved through an analogy made, comparing a Formula 1 motor racing team servicing a car during a pit-stop and a person (recipient) in need of food visiting a food bank to collect a food parcel. Based on a conceptual analysis, we propose a framework outlining the interactional process involving the social inclusion community center staff and a recipient, whereby the recipient becomes, through empowerment, an external operant actor and resource integrator for the social inclusion community center. This is achieved through a circular value co-creation process. Through the circular motion of the value co-creation, an external operant actor regains self-confidence due to gaining a sense of belonging and feeling inspired to contribute to the community they are associated with. Full article

Background/Objectives: Obesity is an emerging public health problem in the world, and health professionals are most likely to be exposed to several occupational determinants thereof. These include long working hours, shift work, high job stress, irregular food intake, poor opportunities for healthy eating, and physical inactivity at work. Healthcare workers’ stressful jobs typically lead to poor eating habits and less opportunity for physical exercise, contributing to obesity risk. The primary objective of this study is to determine the prevalence of obesity among healthcare employees and identify unique predictors that contribute to obesity in this population. Material and Methods: Data were collected between 2021 and 2023 from 557 participants through anthropometric measurement and a structured questionnaire using a stratified random sampling technique. Results: The study found that 18.6% of participants were classified as obese or morbidly obese (12.9% and 5.7%, respectively), while 33.8% were overweight. The strong predictors of obesity included older age (>30 years, AOR = 2.404, p < 0.001) and working in nursing services (AOR = 1.999, p = 0.003). Furthermore, 34.3% of respondents had no physical activity, 71.5% slept less than 8 h per day, and 58.5% consumed fast food one to two times per week. A significant association of obesity was found with gender (p < 0.001), females being at higher risk, and type of department (p = 0.002), nursing staff being at higher risk. However, the predictable factors for obesity did not include nationality, family size, hours of TV watching, and fast-food consumption. Conclusions: These findings highlight a significant burden of obesity among healthcare employees, underscoring the need for workplace interventions. The strategy to address obesity among this highly vulnerable population should be directed toward enhancing physical activities, improving eating habits, and managing occupational stress, particularly for older workers and nursing staff. Full article

Not-for-profit organizations provide a range of services that satisfy the needs of individuals and help a community to be sustainable. To explain how staff based at a social inclusion community center contribute to social impact, we undertake a case study and incorporate the stakeholder approach that draws on the activities of Pembroke House in south London. Pembroke House engages in social action and provides a number of services considered beneficial to the local community it serves. By adopting this approach, we place emphasis on how the value co-creation concept, which is reinforced by the social marketing approach, helps staff to provide different forms of intervention that ultimately give rise to trust-based relationships involving those providing the service and those receiving the service. To explain this, we make an analogy between a Formula 1 motor racing team servicing a car during a pit-stop while competing in a grand prix and a vulnerable person who visits a food bank seeking assistance in the form of a food parcel. Through the process of drawing on the use of metaphors and making a link with Formula 1 motor racing, we elucidate the value co-creation process and reveal how the social impact provision provided by Pembroke House can be intensified through the deployment of the stakeholder approach, which gives rise to a social inclusion community center partnership framework. Full article

The current study explored teacher and principal familiarity with school wellness polices in primary schools, including who serves on school wellness committees, and who should implement and enforce wellness policies in the school. An electronic survey guided by the Health Promoting Schools framework was administered from February to May 2020 to teachers and principals from one urban and one suburban school district in the Midwestern United States. There were 450 participants; response rates were 28% (urban), 33% (suburban), and 51% (school principals). Only 41.7% of the aggregate participant pool were familiar with their wellness policy. Participants were more familiar in the suburban compared to the urban district (χ² = 68.2, p-value ≤ 0.001). Teachers/health teachers, nurses, and principals were most likely to be on wellness committees, and the most preferred wellness champions were teachers, nurses, and food service staff. Teachers and nurses are integral to school wellness and health education as part of multiple systems that can promote school health. The Health Promoting Schools framework is useful for guiding examinations to improve understanding of school wellness within school communities. Full article

This study leverages approximately 7500 reviews from Skytrax to explore the determinants of airport service quality and their influence on passenger recommendations. The dataset includes various features such as terminal cleanliness, terminal seating, terminal signs, food and beverages, airport shopping, WiFi connectivity, and airport staff. The research employs a comprehensive methodology encompassing statistical data analysis, predictive modelling, and interaction effects analysis. The descriptive analysis of time-series data highlighted trends and fluctuations in service quality and recommendations, providing insights into temporal dynamics. Multiple machine learning models, including logistic regression, Random Forest, SVM, KNN, Gradient Boosting, and Neural Networks, were developed in this study and cross-validated for airport recommendation based on Skytrax’s online reviews. Among others, Gradient Boosting emerged as the most accurate model with an 88.15% mean accuracy. Interaction effects revealed significant combined influences, such as terminal cleanliness and terminal seating, on passenger recommendations. This multifaceted approach offers robust insights into factors influencing airport recommendations and guides improvements in airport management to enhance passenger satisfaction. Future work will focus on a general-purpose machine learning framework and its toolbox development for airport service quality analysis based on online reviews from various sources. Full article

We explored the relationship and impact of service failures, acceptance of service recovery strategy, post-recovery satisfaction, and loyalty in the food delivery service industry. We used the convenience sampling method and adopted an online questionnaire survey on food delivery services for consumers aged 19 to above 30. Service failure, service recovery strategy acceptance, post-recovery satisfaction, and loyalty scales were explored. A total of 128 valid responses were analyzed for descriptive statistics, t-test and one-way analysis of variance, Pearson correlation analysis, and regression analysis. Missing food items was the most common and most serious service failure. Providing a refund was the most efficient service recovery strategy. If the service recovery strategy was handled properly, it effectively improved satisfaction and loyalty after service recovery was applied. If the service charge of delivery platforms increased, consumers mostly reduced the usage of the service. Therefore, delivery staff need to check whether the meal was correctly delivered. If service failures occur, active care or apologies must be made with the refund. Delivery platform must avoid increased service change and consumers would use the platform stably. Full article

Background: Positive person-centered attributes of inpatient rehabilitation need to be identified from the patient’s perspective to be further developed and sustained. Purpose: To identify which attributes patients openly evoke as being great care experiences, using an open appreciative inquiry during the inpatient rehabilitation stay. Methods: Qualitative secondary analysis of appreciative patient comments during a bedside patient experience rounding facilitated by a neutral party was performed. Two independent analysts employed an inductive, summative form of content analysis. Results: Among 150 patients rounded, 122 provided categorizable appreciative accounts. Over two-thirds of the patients (67.2%) focused on “staff attributes” in their great-experience accounts. Those attributes were mostly interpersonal such as being “attentive & caring—beyond clinical duty” and being “encouraging (but not too hard) & reassuring”. These interpersonal staff attributes were reported with words showing deep levels of personal significance or patient appreciation. Beyond staff attributes, the perceived quality of “patient care” (31.1%) and opportunities for “leisure and social activities” (9.0%) were also frequently evoked. Amenities like food or customer service were the least evoked, rarely so as an exclusive attribute (0.8% for each). Conclusions: The human(e) factor, especially the interpersonal qualities of staff, emerged as greatly appreciated from the patient experience perspective during inpatient rehabilitation. These experiences help identify which person-centered attributes of care might be further developed and sustained. Full article

The problem of food waste in food service is recognized in the scientific community. A reduction in this phenomenon is necessary for the sustainable development of the food service industry. However, the issue of the influence of various characteristics of food service establishments (FSEs) on food waste has still not been studied sufficiently. The aim of this research was to assess the impact of the type of FSE, type of customer service, time in business of the FSE, and average daily number of consumers served on measures taken in FSE in relation to ready meals in the context of food waste. Survey research was conducted in 131 FSEs. It was found that the different groups of dishes that were prepared in excess and not served to consumers are most often stored in refrigerated conditions until the following day. The management of unserved dishes was correlated with business time and the type of FSE. Dishes like cold and hot snacks, in particular, were more often made available to employees in establishments with shorter time in business. In restaurants and small food service outlets/cafés, discarding was more often indicated as the management method for these types of dishes. The majority of food service establishments were not able to sell half portions. In conclusion, there is great potential to reduce food waste in food service establishments, but education of both staff and customers is essential. Full article