Results 11 to 20 of about 2,633,798 (295)

Why Patients Discard Their food? a Qualitative Study in Iranian Hospitals

International Journal of Preventive Medicine, 2023
Introduction: Food waste reflects inadequate food intake and is of economic and environmental importance. Therefore, understanding the underlying factors is a must to combat food waste.
Razieh Anari, Maryam Amini, Bahareh Nikooyeh, Delaram Ghodsi, Tirang R. Neyestani   +4 more
doaj   +1 more source

Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging

Meat and Muscle Biology, 2023
The objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging.
Dale R Woerner, J. C. Brooks, Jerrad F. Legako, Jordan T Bachler, Samantha N. Barker   +4 more
doaj   +2 more sources

Sustainable Development of the Historic Centre of Naples: The Impact of Vehicular Traffic and Food Service Business on Air Quality

Atmosphere, 2020
Monitoring campaigns were carried out to assess the impact of vehicular traffic and food service business on the air quality in the historic centre of Naples.
Fabio Murena
doaj   +1 more source

Analisis potensi pengembangan instalasi gizi Rumah Sakit Umum Banyumas menjadi profit center

Jurnal Gizi Klinik Indonesia, 2006
Background: A hospital is supposed to be self-financed. Nutrition installation as one of units in the hospital is categorized as a cost center unit. It may be changed into a profit center unit if it is developed by providing foods for staff, students and
Wahyanto Wahyanto, Hamam Hadi, Sigit Riyarto   +2 more
doaj   +1 more source

Screen time, mealtime media use, and dietary behaviors in Korean preschoolers: a cross-sectional study [PDF]

Korean Journal of Community Nutrition, 2023
Objectives: Screen time refers to the time spent using screen media, such as televisions, smartphones, computers, or tablets. Excessive exposure to screen media has been reported to negatively impact young children’s health and development, including ...
Young-Hee Han, Saerom Shin, Eun Yeol Woo, Hye-Kyung Park, Taisun Hyun   +4 more
doaj   +1 more source

Effectiveness of a no-cost-to-workers, slip-resistant footwear program for reducing slipping-related injuries in food service workers: a cluster randomized trial

Scandinavian Journal of Work, Environment & Health, 2019
OBJECTIVE: This study evaluated the effectiveness of a no-cost-to-workers, slip-resistant footwear (SRF) program in preventing workers’ compensation injury claims caused by slipping on wet or greasy floors.
Jennifer L Bell, James W Collins, Sharon Chiou   +2 more
doaj   +1 more source

CONSUMER ENGAGEMENT IN FOOD WASTE REDUCTION IN THE FOOD SERVICE – SELECTED ASPECTS [PDF]

Annals of the Polish Association of Agricultural and Agribusiness Economists
This study aims to identify key areas of consumer involvement in reducing food waste in the food service sector, with particular emphasis on the use of mobile applications. The article presents theoretical considerations alongside a quantitative analysis
Wiesława Kuźniar, Wiesław Szopiński, Piotr Kuźniar   +2 more
doaj   +1 more source

Micro-Level Sustainability Transition Pathways of Institutional Food Services in France

Frontiers in Sustainable Food Systems, 2022
Very few studies have dealt with sustainability transitions in the agrifood sector, especially in institutional food services (IFS), and notably at a micro level.
Guillaume Martin, Lise Pujos, Marie-Benoit Magrini   +2 more
doaj   +1 more source

Causes of Food Waste in a University Food Service Operation: An Investigation Based on the Systems Theory [PDF]

African Journal of Hospitality, Tourism and Leisure, 2023
The study applied the systems theory to investigate causes of food waste generation in the University food service operation. A qualitative, case study design was adopted.
Boineelo Pearl Lefadola, Annemarie Viljoen, Gerrie du Rand   +2 more
doaj   +1 more source

Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

Foods
Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared ...
Yu Jin Na, Jin Young Baek, So Young Gwon, Ki Sun Yoon   +3 more
doaj   +1 more source