نتایج جستجو برای: restaurant
تعداد نتایج: 4944 فیلتر نتایج به سال:
OBJECTIVE To evaluate the sodium levels in Canadian restaurant and fast-food chain menu items. METHODS Nutrition information was collected from the websites of major sit-down (n=20) and fast-food (n=65) restaurants across Canada in 2010 and a database was constructed. Four thousand and forty-four meal items, baked goods, side dishes and children's items were analyzed. Sodium levels were compa...
BACKGROUND Empiric studies find that contextual factors affect individual weight status over and above individual socioeconomic characteristics. Given increasing levels of obesity, researchers are examining how the food environment contributes to unhealthy weight status. An important change to this environment is the increasing availability of away-from-home eating establishments such as restau...
Nowadays, social commerce has rapidly expanded to diverse industries. One of the items that has expanded rapidly seems a restaurant type of coupons at a social commerce site, which mainly composes of social commerce items. However, research has been rare conducted concerning restaurant products in a social commerce environment. In this respect, the present study suggests a conceptual research m...
Between 27 January and 7 February 2002, 12 cases of Salmonella Potsdam infection were notified to NSW Health of which nine were residents of the Hunter Health Area. Interviews with two cases notified by two local doctors initiated the investigation and revealed exposure to foods from the same restaurant (restaurant A). All New South Wales S. Potsdam cases, those accompanying cases to restaurant...
If properly analyzed, the multi-aspect rating data could be a source of rich intelligence for providing personalized restaurant recommendations. Indeed, while recommender systems have been studied for various applications and many recommendation techniques have been developed for general or specific recommendation tasks, there are few studies for restaurant recommendation by addressing the uniq...
Studies have shown that frequency of fast food restaurant eating and sit-down restaurant eating is differentially associated with nutrient intakes and biometric outcomes. The objective of this study was to examine whether frequency of fast food and sit-down restaurant eating occasions was differentially associated with less healthful eating habits, independent of demographic characteristics. Da...
Epidemiologic investigations showed that 2 of 4 patients with severe acute respiratory syndrome (SARS) identified in the winter of 2003-2004 were a waitresss at a restaurant in Guangzhou, China, that served palm civets as food and a customer who ate in the restaurant ashort distance from animal cages. All 6 palm civets at the restaurant were positive for SARS-associated coronavirus (SARS-CoV). ...
Restaurant prepared foods are known to be energy-dense and high in fat and sodium, but lower in protective nutrients. There is evidence of higher risk of adiposity, type II diabetes, and heart disease in frequent consumers of restaurant meals. However, the risk of mortality as a long-term health consequence of frequent consumption of restaurant meals has not been examined. We examined the prosp...
BACKGROUND This study examined the knowledge, attitudes, and beliefs about secondhand smoke and smoke-free policies among North Carolina restaurant owners and managers before passage of House Bill 2, which prohibited smoking in most restaurants and bars. METHODS A random sample of North Carolina restaurants was selected to participate. A 15-minute telephone survey was completed by 523 restaur...
The intuition behind this representation is as follows: in each restaurant, each customer is allocated a table to sit at, and each table serves only one dish. Hence, customers (words) who are on the same table share the same dish (topic). This is similar to the ‘counts’ in LDA, albeit complicated by the fact that different tables can serve the same dish. Moreover, a table in a restaurant is tre...
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