CONSUMERS’ PREFERENCE IN DINING AT MALAYSIAN BRAND FAST FOOD RESTAURANTS

Factors affecting Brand Loyalty: a perspective of fast food restaurants

Building brand loyalty has become more crucial, yet more complex to achieve in today’s age of immense competition. The paper discusses the brand loyalty as it is becoming an important element for gaining competitive advantage. The study looks into different key factors affecting brand loyalty in a developing country like Pakistan. The study focused on the aspects; Brand Knowledge, Brand Social ...

Consumers’ estimation of calorie content at fast food restaurants: cross sectional observational study OPEN ACCESS

Objective To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. Design Cross sectional study of repeated visits to fast food restaurant chains. Setting 89 fast food restaurants in four cities in New England, United States: McDonald’s, Burger King, Subway, Wendy’s, KFC, Dunkin’ Donuts. Participants 1877 adults a...

Consumers’ estimation of calorie content at fast food restaurants: cross sectional observational study

OBJECTIVE To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. DESIGN Cross sectional study of repeated visits to fast food restaurant chains. SETTING 89 fast food restaurants in four cities in New England, United States: McDonald's, Burger King, Subway, Wendy's, KFC, Dunkin' Donuts. PARTICIPANTS 1877 ad...

Nutrition labeling at fast-food and other chain restaurants.

Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed. Methods: In a current descriptive cross-sectional stu...