Results 111 to 120 of about 119,869 (191)
Scandinavian Journal of Caring Sciences, Volume 40, Issue 2, June 2026.ABSTRACT Aim The aim of this study was to identify the factors that promote and weaken adherence to self‐management among unemployed jobseekers with chronic diseases. Design A qualitative descriptive study was used. Methods The study participants (n = 12) were recruited from users of employment services, and data were collected during summer 2022 via ...
Nina Kemilä +3 more
wiley +1 more source
Measuring “third places”: Comparing neighborhood data for cognitive health research
Alzheimer's &Dementia, Volume 22, Issue 5, May 2026.Abstract INTRODUCTION Neighborhood “third places” are increasingly studied as contextual determinants of cognitive health, yet the reliability of geospatial datasets is poorly understood. METHODS We evaluated Advan Research, Data Axle, FourSquare, and the National Establishment Time Series (NETS) across five categories: cafes/coffee shops, civic/social
Jessica M. Finlay +20 more
wiley +1 more source
Worker and Restaurant Characteristics Associated with Food Safety Culture: An Environmental Health Specialists Network Study. [PDF]
Foodborne Pathog DisKramer AJ +9 more
europepmc +1 more source
Role of government policy in nutrition-barriers to and opportunities for healthier eating [PDF]
, 2018 Angell, S. Y. +3 more
core +1 more source
Business Strategy and the Environment, Volume 35, Issue 4, Page 5514-5528, May 2026.ABSTRACT Quantitative and perceptual studies have been used to define and model sustainable tourist behaviour in past years, but few studies have undertaken qualitative research of actual behaviour to delve deeper into understanding the different classifications of such behaviour. This research employed a three‐phase design, comprising a pretrip survey,
Rachel Dodds, Mark Robert Holmes
wiley +1 more source
Intersection of Nutrition, Food Science, and Restaurant Research. [PDF]
NutrientsBergman C, Cao Y, Hwang E.
europepmc +1 more source
Mapping and Innovating Business Models of Food Hubs in Short Food Supply Chains
Corporate Social Responsibility and Environmental Management, Volume 33, Issue 3, Page 3489-3505, May 2026.ABSTRACT Short food supply chains (SFSCs) offer sustainable alternatives to conventional food systems (CFSCs) but require effective intermediaries to scale and remain competitive. Food Hubs (FHs) serve this role by enhancing SFSC efficiency and market reach while upholding community‐oriented values. However, limited research has examined how FHs design
Marije Renkema‐Singh +2 more
wiley +1 more source
Evaluation of sodium levels and changes in foods from the top 20 Canadian restaurant chains (2016-2020) against UK National Salt Reduction Maximum targets. [PDF]
PLoS OneMiddleton CG +4 more
europepmc +1 more source
International Journal of Tourism Research, Volume 28, Issue 3, May/June 2026.ABSTRACT In hotel industry, the excellent service quality through a positive connection can cause customer satisfaction and loyalty, which is directly related to the hotel's revenue. Therefore, the fact that front‐line employees must always treat all customers politely and kindly at the service point of contact can be stressful, resulting in emotional ...
Myoungjin Yu, Sunghyup Sean Hyun
wiley +1 more source
Restaurants Offering Healthier Kids' Menus: A Mixed-Methods Study. [PDF]
Nutrientsvan Kuppeveld TA +2 more
europepmc +1 more source