Investigation of cooking oil quality at fast food restaurants in Mashhad City

Evaluation of Health Indicators and the Quality of Used Frying Oils in Fast Food Restaurants of Mashhad in 2018

Introduction: Recently, changes in people's lifestyles and new eating habits have diminished the importance of main dishes and have led to increasing the consumption of fast foods. Therefore, paying close attention to the health conditions and safety of the food provided in these centers can dramatically reduce the incidence of various diseases. The present study examines the environmental heal...

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...

Nutrition labeling at fast-food and other chain restaurants.

Analyzing Factors to Improve Service Quality of Local Specialties Restaurants: a Comparison with Fast Food Restaurants in Southern Vietnam

The top fast food restaurant brands like KFC and MacDonald’s have gone global and demonstrated their successful business strategies through providing quick-service and convenience for customers. Meanwhile, local specialty food has recently emerged as a phenomenon attracting customers’ attention on traditional value of ethnic food culture. The purpose of this study is to conduct a regional surve...

Do adolescents who live or go to school near fast-food restaurants eat more frequently from fast-food restaurants?

This population-based study examined whether residential or school neighborhood access to fast food restaurants is related to adolescents' eating frequency of fast food. A classroom-based survey of racially/ethnically diverse adolescents (n=2724) in 20 secondary schools in Minneapolis/St. Paul, Minnesota was used to assess eating frequency at five types of fast food restaurants. Black, Hispanic...