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Journal articles on the topic 'Canteens'
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1
Czarniecka-Skubina, Ewa, Hanna Górska-Warsewicz, and Joanna Trafiałek. "Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens." International Journal of Environmental Research and Public Health 17, no. 17 (August 27, 2020): 6239. http://dx.doi.org/10.3390/ijerph17176239.
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The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.
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Thorsen, Anne V., Anne D. Lassen, Inge Tetens, Ole Hels, and Bent E. Mikkelsen. "Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables." Public Health Nutrition 13, no. 10 (May 6, 2010): 1647–52. http://dx.doi.org/10.1017/s1368980010001242.
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AbstractObjectiveTo analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V).DesignAverage F&V consumption per customer per meal per day was assessed in five worksite canteens by weighing F&V served and subtracting waste. Data were collected by the canteen staff during a 3-week continuous period and compared to data from the same five canteens measured at baseline, at end point and at 1-year follow-up. The intervention used a participatory and empowering approach, self-monitoring and networking among the canteen staff, management and a consultant. The method focused on providing ideas for increased F&V for lunch, making environmental changes in the canteens by giving access to tasteful and healthy food choices and reducing the availability of unhealthy options.SettingFive Danish worksites serving from 50 to 500 meals a day: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility.SubjectsWorksite canteen managers, canteen staff.ResultsFour of the five worksite canteens were able to either maintain the intervention or even increase the consumption of F&V. The average increase from baseline to 5-year follow-up was 95 g per customer per meal per day (18, 144, 66, 105 and 141 g, respectively). On average, the five canteens at the long-term follow-up had an F&V consumption of 208 g/meal per customer.ConclusionsThe present study indicates that sustainability of F&V is possible in worksites where the participatory and empowering approach, self-monitoring, environmental change, dialogue with suppliers and networking among worksite canteens are applied.
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Adıgüzel, Faruk, and Nuray Kızılaslan. "İstanbul İli Küçükçekmece İlçesinde Kamu Okullarındaki Kantinlerin Yapısal Özellikleri ve Sorunları." Turkish Journal of Agriculture - Food Science and Technology 6, no. 9 (September 15, 2018): 1209. http://dx.doi.org/10.24925/turjaf.v6i9.1209-1223.2001.
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The aim of this study was determined general characteristics and problems of school canteens in İstanbul- Küçükçekmece. The data were obtained from 58 canteen owners via questionnaire in period of May-June 2017. In method, it was used to frequency, percent distributions and averages and the results were interpreted. The results showed that %65.52 of canteen owners were male, their average ages were 44.28 years and they were graduated from secondary and high school (29.31%) mostly. It was mostly worked to ensure family subsistence (84.48%). It was determined the majority of canteens (93.10%) have employee and on average number of temporary and permanent employee were 1.64 and 1.66, respectively. Canteens were mostly within school (63.79%) and on ground floor (56.76%). The products selling in canteens were supplied form wholesalers (100.00%), weekly (75.86%) and in advance (55.17%). The most important activity problems were unfair competition consisting of food enterprises around the schools (79.31%), excessive rent (70.69%) and long vacation period (50.00%). The assured and acquired of habits of healthy nutrition requirement in schools may be contributed with taking account of the current structure of canteens and the problems of canteen owners.
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Sri Mulyani, Imas Tatu, and Nana Suryapermana. "MANAJEMEN KANTIN SEHAT DALAM MENINGKATKAN KEGIATAN BELAJAR MENGAJAR (Studi Kasus di SMAN 3 Rangkasbitung)." Adaara: Jurnal Manajemen Pendidikan Islam 10, no. 2 (August 1, 2020): 121–30. http://dx.doi.org/10.35673/ajmpi.v10i2.988.
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The purpose of this study is (1). Describe healthy canteen service management planning (2) Describe the management of healthy canteen services (3) Describe the implementation of healthy canteen service management (4) Describe supporting factors for managing healthy canteen services (5) Describe the inhibiting factors for healthy canteen service management, and (6) in improving teaching and learning activities at SMAN 3 Rangkasbitung. This research uses a qualitative approach with descriptive analysis method, namely research to describe the management of healthy canteens in SMAN 3 Rangkasbitung objectively through data that actually exists and occurs. The data source consists of primary data and secondary data. In data collection tools are used in the form of documentation, observation, and interviews. The data analysis technique is carried out by following the steps which include; reduction and by selecting and sorting out data, important data is taken and unnecessary data is discarded. Based on the results of the study found that the principles of healthy canteen management of SMAN 3 Rangkasbitung are planned (health, educative, affordable prices and cooperation) that will help improve student learning activities, healthy canteens of SMAN 3 Rangkasbitung by running several socialization programs on canteens about healthy eating that have increased knowledge students, Supporters of SMAN 3 Rangkasbitung canteens already have healthy canteen standards. This has been proven by obtaining the Adiwiyata certificate from the Ministry of Food Security.
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Czarniecka-Skubina, Ewa, Hanna Górska-Warsewicz, Wacław Laskowski, and Maria Jeznach. "Consumer Choices and Service Quality in the University Canteens in Warsaw, Poland." International Journal of Environmental Research and Public Health 16, no. 19 (October 1, 2019): 3699. http://dx.doi.org/10.3390/ijerph16193699.
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The purpose of this study was to identify and analyze consumer choices and service quality in university canteens in Warsaw. Our study consists of two parts. The first part of our research was conducted using a sample of 1250 adult respondents in 25 university canteens located at five higher education institutions. The reasons and frequency for using canteens, types of selected dishes and opinions on a given catering facility management system were analyzed. The second part of the study was conducted as an inspection to assess internal control and reliability of information. The respondents’ opinions are not in line with inspection assessments. This may be due to the fact that students do not pay attention to the quality of services in university canteens or have little knowledge about service, quality of services or hygiene aspects. For a detailed analysis of consumer choices and service quality assessment, we used Analysis of Variance (ANOVA) test and multi-dimensional cluster analysis. We identified four clusters regarding the type of meals and consumed frequency of consumption in university canteens, and five profiles in relation to evaluation of canteen interior, service and menu. In the correspondence analysis performed using the multidimensional Multiple Correspondence Analysis (MCA) method, we identified five clusters of consumers based on nine features, i.e., canteen location, frequency of using the canteen, gender of respondents, dwelling place, financial status of respondents. Our research on the functioning of university canteens is one of the first not only in Poland, but also in the countries of Central and Eastern Europe. The evaluation of the quality of nutrition in canteens should be continued in order to prevent diet-related diseases. Based on the results of our research, we postulate to introduce an evaluation guide for university canteens taking into account various aspects of services.
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Pyvovarenko, Olena. "KYIV PUBLIC VEGETARIAN CANTEENS IN THE BEGINNING OF THE 20TH CENTURY." Journal of Ukrainian History, no. 39 (2019): 23–30. http://dx.doi.org/10.17721/2522-4611.2019.3.
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For the first time the article reflects a research on the launch of public vegetarian canteens by Kyiv Vegetarian Society in the beginning of the 20th century. For now, there are no particular researches on this topic. Having used chronological, statistical, deductive and system analysis methods, we believe, that the launching of the First Vegetarian Canteen in Kyiv was proved to be inextricably linked to the foundation of Kyiv Vegetarian Society. Moreover, the fact of opening the canteen is a history of this Society. It has been discovered, that considering the inertness of the vegetarian community, this project succeeded solely due to the efforts of true enthusiasts of the vegetarian idea, M. Pudavov and his wife K. Kondrakovska. They united Kyiv supporters of the vegetarian idea into the Society and became both founders and main investors of the First Vegetarian Canteen in Kyiv, which gained an official name ‘the Canteen of Kyiv Vegetarian Society Council’. Unfortunately, their efforts weren’t evaluated properly, but even were generally subjected to contempt. M. Pudavov, who was a Head of Kyiv Vegetarian Society, was accused of the fact, that he actually established a private canteen, abusing official authority. Although, there are no doubts, that M. Pudavov acted in the interests of the Society and suggested to transfer the canteen to the Society’s property. But members of the Society expressed their interest only when the canteen became profitable. As a result of long debates, Kyiv Vegetarian Society got profitable the First Canteen for free and enjoyed benefits. The Canteen became the main funds provider. This money allowed the Society, as a collective owner, to open a chain of successful canteens. The premises of the foundation and stages of canteens’ development were traced. Thus, in two years from its opening, the First Canteen served 700 people every day. Such success prompted the Society to open the second canteen in 1911. Very soon it started to show similar to the First Canteen growth rate. In 1914 the third canteen was opened. Later on the Society opened the fourth canteen, but due to occupation of Kyiv in 1916, it had to suspend its functioning. Concerning other three canteens, they proceeded even in such harsh conditions and showed quite good results. The addresses of these canteens were discovered. Based on discovered and reflected in the article statistical data, the dynamics of visiting and profitability growth were analyzed. They didn’t slow down neither in the conditions of high competition, nor during World War I crisis. Moreover, during the War there was an increase in the attendance of public vegetarian canteens. General crisis of food supply heavily affected prices. Vegetables and greens were usually cheaper than meet products and this fact increased popularity of vegetarian places. In these canteens people could get lunch for lower price than in a traditional one. The commercial success of the Kyiv public vegetarian canteens had no analogues on the territory of the Russian Empire. It was caused by constant attention of the Society members to canteens, properly organized supply (even in conditions of war), control, good location and attractive pricing policy. There was a special Commercial Commission, which took care of all business. At the same time, famous connoisseurs of vegetarian cuisine worked on receipts and assortment. The daily maintenance of more than 1,000 people per day gives every reason to believe, that it was a large and exemplary enterprise. At the same time, popularity of vegetarian canteens during the whole assessed period can’t be equated with the proliferation of vegetarian ideas. It was primarily economic in nature, thanks to relatively low prices for vegetarian dishes that attracted poor clients, first and foremost students, who traditionally were accounted for more than 50% of visitors. At the same time the effect of popularization of vegetarianism can’t be completely rejected.
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Diponegoro, Ahmad Muhammad. "The Effectiveness of Establishing Honesty Canteen to Fight against Corruption in Ahmad Dahlan University Yogyakarta Indonesia: A Positive Psychological Study." International Journal on Graft and Corruption 2, no. 1 (January 23, 2015): 24–35. http://dx.doi.org/10.7719/ijgc.v2i1.300.
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The Indonesian government through the attorney general, introduced a new way to fight corruption in the country. This is what they called the honesty canteen, which was established almost in every school and university across the country. The aim of this study is to determine the students’ opinions about the effectiveness of honesty canteens to fight against corruption. This research was conducted at Ahmad Dahlan University in Yogyakarta, Indonesia. One hundred undergraduates at Ahmad Dahlan University were surveyed. The data indicate that honesty canteens are being supported by the students. The honesty canteens were formerly established in several places and different campuses in Ahmad Dahlan University. The students who were surveyed in both campuses (Campus 1 and Campus 2) supported the establishment of honesty canteens. However, they worried about the honesty canteens’ loss. The students were alike in their analysis about who is to blame for honesty canteens’ failures. However, a reliably larger percentage of psychology respondents uttered apprehension and enthusiasm to join honesty transaction practices.
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Rahman, Abdul, Ramadhan Tosepu, Siti Rabbani Karimuna, Sartiah Yusran, Asnia Zainuddin, and Junaid Junaid. "PERSONAL HYGIENE, SANITATION AND FOOD SAFETY KNOWLEDGE OF FOOD WORKERS AT THE UNIVERSITY CANTEEN IN INDONESIA." Public Health of Indonesia 4, no. 4 (December 22, 2018): 154–61. http://dx.doi.org/10.36685/phi.v4i4.219.
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Background: Food and beverage sanitation hygiene is a prevention effort that focuses on activities or actions that are necessary to free food and drinks from hazards that can interfere with or damage health.Objective: This study aimed to identify personal hygiene, sanitation and food safety knowledge of food workers at the canteen university.Methods: This was a descriptive study with observational approach. Thirty-four canteens were recruited using total sampling. Data were analyzed using descriptive statistics with percentage.Results: Findings showed that 11 canteens (32.3%) did not meet the standard for canteen sanitation, 24 canteens (70.6%) did not meet lighting standard, 29 (85.3%) did not meet ventilation standard, 18 (52,9%) did not meet the standard of clean water, 31 (91.2%) did not meet wastewater disposal standard, 23 (67.6%) did not meet the hand washing facility standard, 25 (73.5%) did not meet standard of waste disposal conditions, 28 respondents (85.3%) had good personal hygiene, 6 respondents (14.6%) had poor personal hygiene and all food workers had good knowledge on food safety (100%).Conclusion: Personal hygiene, sanitation and food safety at the university canteen must be carried out continuously. Our findings can be used as a basis for creating healthy university canteen.
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Roos, Eva, Sirpa Sarlio-Lähteenkorva, and Tea Lallukka. "Having lunch at a staff canteen is associated with recommended food habits." Public Health Nutrition 7, no. 1 (February 2004): 53–61. http://dx.doi.org/10.1079/phn2003511.
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AbstractObjective:To describe the characteristics of employees having lunch at staff canteens and to examine the association between workplace lunch and recommended food habits.Design:A mailed questionnaire including data on lunch pattern, food habits, sociodemographic background, work-related factors and body weight. Logistic regression models including food habits as dependent variables and lunch pattern, sociodemographic factors, work-related factors and body mass index as independent variables.Setting:Helsinki Health Study survey data, collected in spring 2001.Subjects:Employees from the City of Helsinki reaching 40, 45, 50, 55 and 60 years. The data included 2474 women and 591 men; the response rate was 68%.Results:About half of those with a staff canteen at work had lunch there. Those with higher educational level were more likely to have lunch at the staff canteen, as also were women with pre-school children and normal-weight men. Those having lunch at staff canteens were more likely to follow recommended food habits, compared with other subjects. Having lunch at the staff canteen seemed to increase the consumption frequency of vegetables and fish.Conclusions:Having lunch at staff canteens is associated with the quality of the diet. To serve a cooked meal including vegetables during working time may be an efficient way to improve diet among adult employees. More emphasis should be put on increasing the possibility for employees to have lunch at staff canteens.
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Thorsen, Anne Vibeke, Anne Dahl Lassen, Jens Strodl Andersen, and Bent Egberg Mikkelsen. "Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens." Public Health Nutrition 12, no. 11 (May 12, 2009): 2068–73. http://dx.doi.org/10.1017/s1368980009005692.
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AbstractObjectiveEnvironmental strategies at worksites may help consumers change dietary behaviour towards a more healthy diet. The present study aimed to evaluate the availability of healthy meal options at Danish worksite canteens and to identify predictors of worksite canteens providing healthy meals.DesignA self-administered questionnaire was randomly mailed to 1967 worksite canteen managers. Besides information and characteristics about the canteen and the worksite, the canteen managers specified the menus available. Two different health groups (Healthy and Less Healthy) were defined in three different meal categories (Sandwiches, Hot meals and Salads) as well as a combined category (Combined) combining all the three meal categories. The characteristics of the worksites were compared with regard to the different health groups.SettingRandomly selected Danish worksite canteens.Subjects553 Danish worksite canteen managers replied, resulting in a response rate of 29 %.ResultsOnly 12 % of the canteens applied to the Healthy group combining all the three meal categories. In particular, worksites with more than 75 % female employees served healthy menus on a frequent basis. The size of the worksite was positively correlated with more healthy meal options. Furthermore, the present study suggests a positive relationship between corporate financial support and the availability of healthy meal options.ConclusionsAmong the selected variables studied, workforce gender, company size and corporate financial support were significant predictors of the availability of healthy meal options in worksite canteens. More research is needed on the role that variance in organisation environment plays for the potential of worksite intervention, to make a difference in terms of healthy eating.
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Togoo, Rafi Ahmed, Zakirulla Meer, Reena Kandlaya, Syed Mohammed Yaseen, Turki Dhafer Al-Shehri, and Hatim Ghormallah Al-Ghamdi. "Availability of Cariogenic Foods in Primary School Canteens of Abha City, Saudi Arabia: A Cross-Sectional Study." World Journal of Dentistry 3, no. 3 (2012): 239–42. http://dx.doi.org/10.5005/jp-journals-10015-1163.
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ABSTRACT Objective To obtain base line data about the availability of cariogenic foods in the primary school canteens in the city of Abha, Saudi Arabia. Materials and methods The present study was performed in 6 to 10-year-old school boys living in Abha city in 2012. Eight public primary schools with canteen facilities were randomly selected and all the children in the schools were included in the study. Data was collected to know the availability of foods which are cariogenic and the students were made to answer a questionnaire that had questions about their source of food intake. Results A total number of 1,807 primary school students participated in the study. 87% of the items available in school canteens were cariogenic and only 13% were noncariogenic. 1505 (83%) school children get food from home, 263 (15%) depend entirely on the canteen, 1320 (73%) eat from both home and canteen and only 158 (8%) of the school children rely entirely on homemade food. Conclusion The canteens should reinforce the classroom programs relating to food, nutrition and health. Standard guidelines have to be implemented throughout Saudi Arabia about eating habits in school and improve the overall nutritional quality of school food. How to cite this article Togoo RA, Meer Z, Kandlaya R, Yaseen SM, Al-Shehri TD, Al-Ghamdi HG. Availability of Cariogenic Foods in Primary School Canteens of Abha City, Saudi Arabia: A Cross-Sectional Study. World J Dent 2012;3(3):239-242.
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Lassen, Anne, Anne Vibeke Thorsen, Ellen Trolle, Mette Elsig, and Lars Ovesen. "Successful strategies to increase the consumption of fruits and vegetables: results from the Danish ‘6 a day’ Work-site Canteen Model Study." Public Health Nutrition 7, no. 2 (April 2004): 263–70. http://dx.doi.org/10.1079/phn2003532.
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AbstractObjective:To investigate changes in the consumption of fruits and vegetables in work-site canteens using the tools of continuous quality improvement, and to gain knowledge of practical strategies being effective in increasing the consumption.Design:Study design included baseline data collection, an 8 h training session for all canteen staff, goal setting, strategy development and implementation for each canteen, end-point data collection and a follow-up data collection 4 months from the end-point (1 year from baseline). The main outcome measurement was average grams of fruits and vegetables per lunch meal served per customer (net weight; potatoes not included).Setting:Five workplaces in Denmark: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility.Subjects:Work-site canteen managers, staff and customers.Results:There were significant increases in the total consumption of fruits and vegetables for all five work-site canteens from baseline to end-point, 70 g per customer on average (67, 54, 39, 88 and 103 g, respectively). The follow-up data collection showed that the canteens either maintained or significantly increased consumption, the average increase being 95 g per customer compared with baseline (77, 60, 86, 70 and 183 g, respectively).Conclusions:This study demonstrates a large potential for work-site canteens to increase customers' intake of fruits and vegetables at lunch and suggests a broad spectrum of strategies to compose meals that are both rich in fruits and vegetables and attractive to customers.
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Rathi, Neha, Lynn Riddell, and Anthony Worsley. "The role of Indian school canteens in nutrition promotion." British Food Journal 120, no. 1 (January 2, 2018): 196–209. http://dx.doi.org/10.1108/bfj-05-2017-0275.
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Purpose A school canteen can serve as an important setting for nutrition and health promotion. The purpose of this paper is to describe secondary school students’ perceptions of Indian school canteens. Design/methodology/approach Convenience sampling informed the recruitment of 1,026 year 9 students from nine private schools in Kolkata, India, and data were collected through self-completion of paper-based questionnaires. Frequencies and χ2 analyses were computed. Findings The school children reported that energy-dense, nutrient-poor foods like French fries (90.4 per cent), pizza (79.5 per cent) and cakes (69.2 per cent) were frequently available in the school canteens. However, only a few students (10.2 per cent) acknowledged the availability of nutritious foods like fruits. Only a small proportion of students were content with the nutritional quality of food supplied in the canteens (3.6 per cent), the cost of food (8.7 per cent) and availability of fresh foods like fruits (5.5 per cent). The provision of healthy foods in the school canteen was supported by two-thirds of the respondents (65.9 per cent); however, only a small proportion (18.3 per cent) supported the restriction of fried foods in school canteens. Practical implications These findings underscore the need for the design and implementation of healthy school canteen policies to foster healthy eating habits among Indian adolescents. Originality/value This is the first cross-sectional survey to investigate the views of adolescents regarding school food services in the Indian context.
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Lisnawaty, Lisnawaty. "Analysis of Rhodamine B in Tomato Sauce Circulating at the Campus Canteen of Halu Oleo University, Kendari." KESMAS UWIGAMA: Jurnal Kesehatan Masyarakat 6, no. 1 (August 11, 2020): 51–60. http://dx.doi.org/10.24903/kujkm.v6i1.916.
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Background:
Food coloring is a food additive in the form of natural dyes and synthetic dyes when applied to food, able to give or improve color. rhodamine B is a synthetic dye that is very dangerous when inhaled, exposed to eyes or skin, and is swallowed. Of the 34 canteens at Halu Oleo University, all use tomato sauce and some are suspected of containing rhodamine B with bright and more conspicuous color characteristics.
Objectives:
This study aimed to analyze synthetic dye of rhodamine B in tomato sauce circulating at the canteen of Halu Oleo University, Kendari.
Research Metodes:
The type of study was descriptive. The population in this study was all types of tomato sauce used in 34 canteens of the Halu Oleo University, and the samples were 13 canteens obtained using the purposive sampling technique. Measurement of rhodamine B using test kits of rhodamine B.
Results:
The results showed that from 13 types of tomato sauce samples tested with test kits of rhodamine B by adding reagent (SbCl5 and Methyl Benzene) found 12 samples that did not change color (clear) means it did not contain rhodamine B (negative). But there was 1 sample of tomato sauce that changes color (purple), it means the tomato sauce was positive containing rhodamine B. The spectrophotometric test results obtained the amount of rhodamine B contained in the sample as many as 30.46842 ppm.
Conclusion:
Of the 13 canteens sampled, there was 1 canteen that used tomato sauce containing rhodamine B.
Keywords: Rhodamine B, tomato sauce, canteen
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Damayanthi, Evy, Lilik Nur Yuliati, Vitriani Y. Suprapti, and Fitriana Sari. "ASPEK SANITASI DAN HIGIENE DI KANTIN ASRAMA TINGKAT PERSIAPAN BERSAMA (TPB) INSTITUT PERTANIAN BOGOR." Jurnal Gizi dan Pangan 3, no. 1 (March 13, 2008): 22. http://dx.doi.org/10.25182/jgp.2008.3.1.22-29.
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<p class="MsoTitle" style="margin: 0cm 13.05pt 6pt 17.85pt; text-align: justify; text-indent: 26.95pt;"><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">The major purpose of this research was to analyze sanitation and hygiene at TPB - IPB Dormitory’s Canteens. Microbiological analysis (sanitation analysis) was done on chef’s hands and some utensils (eating plate, serving plate, and chopping board). </span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">There were a lot of Staphylococcus</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">found in food handler’s hands (19-57 CFU). This research showed that there was no tendency which was the worst canteen from the three canteens at boy’s dormitory or girl’s dormitory. The statistical analysis showed that the location of the canteen and kind of utensils influenced the total Enterobacter. The chef’s hands of C1 and A3 canteens contained E. coli bacteria, but the other chef’s hands, did not. Eating plate, serving plate, and chopping board from Canteens A3 and C1 were not safe due to the number of microbes they had (1.08x10<sup>2</sup>-3.6x10<sup>2</sup> CFU/cm<sup>2</sup>). All utensils at canteen A1 were safe. C2’s and C3’s chopping boards were not safe, but their eating plate and serving plate were safe.</span></p>
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C B, Brindashree. "Implementation of Canteen Automation System with Payment Gateway using MERN Stack." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (July 15, 2021): 981–85. http://dx.doi.org/10.22214/ijraset.2021.36473.
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At present in our education system, students tend to study in different cities or states according to their choices or situations. Thus a lot of students tend to have meals at college canteens due to one or the other reason. The breaks for such meals are very short and the students rush for the canteens of their colleges. Due to sudden increase of footfall in the canteen only a few of the students get their orders served in time while the rest are busy waiting throughout their break. Being unaware of the food (menu) orders, canteen staff are helpless at that time of footfall. To overcome this issue due to manual ways of handling orders, canteen automation system is the key solution. Payment gateway is one added feature to make the process cashless and easy.
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Raulio, Susanna, Eva Roos, Kristiina Mukala, and Ritva Prättälä. "Can working conditions explain differences in eating patterns during working hours?" Public Health Nutrition 11, no. 3 (March 2008): 258–70. http://dx.doi.org/10.1017/s1368980007000286.
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AbstractObjectiveThe aim of this study was to examine whether there are associations between working conditions and the use of staff canteen or packed meals among Finnish employees.SettingData were obtained from cross-sectional surveys on working conditions, conducted triennially (1997, 2000, 2003) since 1997.SubjectsIn each survey, the subjects were 25–64-year-old employed Finnish employees: 3096 men and 3273 women.ResultsEmployees at large workplaces used canteens far more often than those at smaller workplaces. Working conditions played a different role in canteen use at small and large workplaces, as well as among the different sexes. At small workplaces, physically demanding jobs held by female employees and low job control encouraged employees to use the canteen. On the other hand, at large workplaces, low social support at work encouraged the use of canteens among men whereas high mental strain at work meant they used the canteen less. Among women, eating packed meals was not related to working conditions, but among men, low social support and high mental strain at work were associated with more frequent use of packed meals.ConclusionsThe use of a staff canteen is largely determined by the size of the workplace and by employee education. The underlying factor could be the availability of canteens, a question which must be confirmed in further studies, since well-planned mass catering at workplaces has major effects on public health, well-being and the nutrition education of employees.
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Rachmadewi, Asrinisa, Damayanti Soekarjo, Masumi Maehara, Basyrah Alwi, Erna Mulati, and Jee Hyun Rah. "School Canteens in Selected Areas in Indonesia: A Situation Analysis." Food and Nutrition Bulletin 42, no. 2 (June 2021): 225–46. http://dx.doi.org/10.1177/03795721211008021.
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Background: The school canteen has a massive impact on the dietary intake and nutritional status of school-age children and adolescents. This study aimed at assessing the current situation of school canteens in selected areas in Indonesia and relevant knowledge, attitudes, and behaviors of school-going children and adolescents. Methods: A qualitative study was implemented in a purposive sample of 18 schools in Klaten and West Lombok districts with 2 comparison schools in Jakarta and Klaten. Focus group discussions and in-depth interviews were conducted with a wide range of stakeholders to collect information on nutrition knowledge, food preferences, related policies and governance, and opinions toward school canteens. Data were analyzed using thematic synthesis and narrative analysis. Results: Specific government guidelines on healthy foods and beverages to be sold in canteens are not yet in place. Many canteens had inadequate infrastructure and were managed informally, with limited rules, monitoring, and supervision. Although healthy options including vegetables and fruits were available in most canteens, unhealthy foods and beverages were abundant and cheap. Lack of awareness of the importance of nutrition of school-age children and adolescents was pervasive among all stakeholders. Personal preference and availability were main drivers of the students’ food choices. Conclusions: Concerted multisectoral and multistakeholders’ efforts are warranted to improve the quality of school canteens in Indonesia by developing a comprehensive relevant guideline, improving the capacity of related stakeholders and service providers, enhancing the implementation and monitoring, and generating demand for healthy canteens.
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Qian, Yuan, and Quan Shi. "Study on the Application of Data Mining Based on Campus Card Platform." Advanced Materials Research 846-847 (November 2013): 977–80. http://dx.doi.org/10.4028/www.scientific.net/amr.846-847.977.
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The thesis uses data in the database of campus card platform as the analysis object, combined with statistical methods and data mining technology to analyze the students consumption and the situation of the canteens. We use the Microsoft .NET and SQL Server 2008 business intelligence development tools to mine and analyze these data; know canteens consumption and learn about the business status and the popular shops of the canteen by using the K-means algorithm; analyze and predict students behavior and the situation of the canteen by using time series algorithm. It is convenient to manage the college students, and provide data support for university policy makers and shoppers to make plans.
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Han, Yue, Zhihong Fan, Yixue Wu, Dandan Zhang, and Xinyi Wen. "Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil–Salt Visual Analogue Scale (OS-VAS)." International Journal of Environmental Research and Public Health 19, no. 21 (October 29, 2022): 14169. http://dx.doi.org/10.3390/ijerph192114169.
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The assessment of the use of cooking oil/fat and salt in dining food is an unsolved issue in non-quantitative nutrition environment evaluation, and the nutrition environment of Chinese-style dining establishments has not been effectively assessed. This study developed two evaluation tools: the Nutrition Environment Scoring for Chinese Style University/Work-site Canteens (NESC-CC) and the Oil–Salt Visual Analogue Scale (OS-VAS) and applied them in nine university canteens. The NESC-CC, which includes comprehensive items from the healthiness of food availability, cooking methods to other factors that support healthy choices, is featured by adjusting the scoring categories and items to suit Chinese food culture and canteen operation model. The OS-VAS is a novel virtual analog scale (VAS) based on the fuzzy judgement of the diners. It requires the randomly recruited respondents to rate their personal preference for salty taste/greasy food preference, overall saltiness/greasiness of canteen dishes, and personal demands for salt/cooking oil reduction. The oil use score, the salt use score, and the total score are derived from the given formula. The field tests of the NESC-CC in nine university canteens at three time points showed that this tool was able to effectively distinguish the nutrition environment of the Chinese food-style canteens with good reliability and validity. The result of OS-VAS scoring achieved a good resolution of the overall salt and oil/fat use and confirmed our hypothesis on the fuzzy judgement of the diners These tools are suitable for the comprehensive evaluation of Chinese-style canteens and have the potential to be applied to more group-meal-providing establishments.
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Tanjung, Dwi Yanti, Agrina Agrina, and Ridwan Manda Putra. "ANALISIS SANITASI LINGKUNGAN DAN PERILAKU PENJAMAH MAKANAN TERHADAP KEPADATAN KECOAK DI KANTIN PELABUHAN DUMAI." Jurnal Ilmu Lingkungan 14, no. 2 (September 28, 2020): 172. http://dx.doi.org/10.31258/jil.14.2.p.172-181.
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The research objective was to analyze the environmental sanitation and behavior of food handlers with the vector density of cockroaches in the Dumai Port canteen. It is an observational research with cross sectional method and quantitative data type. The research location was at the Port of Dumai canteen with the first population, namely 24 canteens, total sampling technique, the second 48 food handlers and the third population of 78 buyers with purposive sampling. Relationship analysis was performed using multiple linear regression. With the results of environmental sanitation that meet the health requirements of 20.83% and do not meet the health requirements of 79.17% and the behavior of food handlers as many as 8 (16.67%) have bad behavior, 17 (35.42%) have good enough behavior and 23 (47.91%) good behavior, 6 canteens in medium category and 18 high category canteens. The results of the analysis showed a strong (r = 0.799) and significant (p value = 0.000) relationship between environmental sanitation and cockroach density and a very weak correlation (r = 0.015) between food handler behavior and cockroach density in the Dumai Port canteen (pvalue = 0.946) greater than 0.05 means that there is no relationship between food handler behavior and cockroach density. The economic factor of the price and location purchasing decisions becomes the consumer decision-making process in buying at the Dumai Port Canteen. The suggestion in this research is the need to improve environmental sanitation and increase the supervision of port health workers to reduce the cockroach population in the Dumai Port Canteen.
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Li, Jing, Wei Li, Lei Wang, and Baihui Jin. "Environmental and Cost Impacts of Food Waste in University Canteen from a Life Cycle Perspective." Energies 14, no. 18 (September 17, 2021): 5907. http://dx.doi.org/10.3390/en14185907.
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Food waste has caused double waste of resources in the food itself and the food supply chain of production, transportation, cooking, and processing, resulting in unnecessary greenhouse gas emissions and economic losses. This paper first conducted the quantification of students’ food waste and the collection of canteens operation data in the three canteens at Taiyuan University of Technology (China) in 2019 through the weighing method and interview. Then an integration of Life Cycle Assessment and Life Cycle Costing was used to quantify the impact of food waste in university canteens on the environment and costs. The study found that the total amount of food waste in the university canteens with 22,000 students was 246.75 t/a, the carbon footprint caused by food waste was 539.28 t CO2-eq, and the cost was 4,729,900 yuan. Most of the impact of canteen meals on the environment comes from the use of energy in food cooking and the consumption of animal food types. The innovative integration of life cycle cost calculations highlights the key role of the labor required for cooking. The research results answer the basic scientific questions of how much food is wasted in the university canteens, and the carbon emissions and cost ratios of these wasted food in all links of the supply chain. The research results can provide a policy-making basis and data support for reducing food waste in universities and realizing carbon emission reduction in university canteens.
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Egeler, Gian-Andrea, and Priska Baur. "Menu Choice and Meat-Eating Habits: Results of a Field Experiment in Two University Canteens." Sustainability 14, no. 6 (March 11, 2022): 3296. http://dx.doi.org/10.3390/su14063296.
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In a transdisciplinary field experiment in two Swiss university canteens over 12 weeks, how customers respond to a revised menu choice of meat dishes and ovo-lacto-vegetarian or vegan dishes was investigated. Several interventions were implemented: the vegetarian menu line was abolished, the meat and veg-dishes were randomly distributed across the three menu lines, vegetarian and vegan dishes (veg-dishes) were not labelled or marketed as such, and in the 6 ‘intervention weeks’ the share of veg-dishes was increased compared to the 6 ‘base weeks’. Based on the lunchtime eating habits in the canteen, regular canteen visitors were categorised into either seven or five different ‘lunch types’. During the intervention weeks, the share of meat dishes decreased for every lunch type, although with different response patterns. It is particularly noteworthy that customers with meat-oriented lunchtime eating habits ate in the canteen more frequently. This indicates that the usual choices in the two canteens are more appealing for meat-eaters. Overall, the data show a clear potential to reduce meat consumption in canteens by increasing the range of attractive veg-dishes without explicitly marketing them as vegetarian or vegan. We conclude this also to be an economically profitable strategy, as it provides a chance to attract customers with veg-oriented lunchtime eating habits without either losing meat eaters or meat lovers.
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Puts, Kerrie, and Jan Mattrow. "Healthy Primary School Canteens." Australian Journal of Primary Health 6, no. 1 (2000): 111. http://dx.doi.org/10.1071/py00012.
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Initiated by Berwickwide Community Health Service (BCHS), the Healthy Canteens Project commenced in June 1997. Initiatives were completed in December 1999. BCHS focused on primary school canteens as potential leading advocates for healthy eating within the primary school setting and the broader school community. The Health Promoting Schools concept (National Health and Medical Research Council, 1996) was a main guiding framework in this project with particular attention in the areas of 'Organisation Ethos and Environment' and 'Partnerships'. Schools were encouraged to examine and develop a healthy canteen environment and to network with other health/welfare agencies and schools. Although not addressed in detail due to limited resources, the importance of the third area of focus in the Health Promoting Schools concept, 'Curriculum', was emphasised where possible throughout the project. The project targeted key people with an interest and a role in the school canteen, to ensure greater involvement and more likelihood of positive outcomes. A 'healthy canteen' was defined as one that was safe, clean, profitable and providing a range of high nutritional value foods. Strategies were directed at enabling schools to work towards meeting this definition. Approaches used in the project included community consultation and participation, structural change, a review of settings, health education, intersectoral collaboration, skill development, policy development and striving for sustainability. The project highlighted the importance of community participation during the planning, implementation and evaluation stages of a project. It also showed that the formation of partnerships between organisations and across sectors greatly increases an initiative's chances of reaching its target group and achieving positive outcomes.
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Aires, Cristina, Cristina Saraiva, Maria Conceição Fontes, Daniel Moreira, Márcio Moura-Alves, and Carla Gonçalves. "Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities." Foods 10, no. 10 (September 30, 2021): 2325. http://dx.doi.org/10.3390/foods10102325.
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Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service. Methods: Food waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method. Results: Both menus have “satisfactory” evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general items from the dish, and in criteria B, which evaluates meat, fish and eggs. The calculated mean of food waste in both canteens exceeded the acceptable limit of 10%, except for the vegetarian (7.5%) dish in canteen A. The biggest waste was found in the vegetarian dish (16.8%) in canteen A. In meat dishes the conduit presents more waste (17.0%) than in fish and vegetarian dishes. Among these, the vegetables were the most wasted (25.3% and 27.9%, respectively). Conclusion: This work presents some insights to future interventions in the direction of a healthier and more sustainable foodservice.
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Ji, Yugang, and Wen-Hwa Ko. "Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety." British Food Journal 123, no. 13 (October 26, 2021): 511–28. http://dx.doi.org/10.1108/bfj-07-2021-0743.
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PurposeThis study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to compile the catering quality indices of university canteens in China as reference for the subsequent improvement of Chinese canteens.Design/methodology/approachThis study first analysed literature data to establish the preliminary quality indices and used the modified Delphi method for measurement. After three rounds of Delphi analysis by 35 experts, the results of the catering quality indices of university canteens in China are summarised.FindingsThe research results show that university canteen catering quality issues are divided into six dimensions, including catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere and corporate social responsibility. Catering safety management is the most important index, followed by employee hygiene management.Originality/valueThe research results can be used as suggestions for follow-up improvements in the quality of university canteens in China and a basis of reference for amendments to relevant national or local laws and regulations. The food prices, food quality and whether food hygiene and safety standards are met by university canteens are all related to the health and vital interests of the teachers and students, as well as the stability of the university. Therefore, the government should increase supervision in these aspects to avoid decline in the quality of meals due to low profits and enforce strict requirements for food safety.
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Billich, Natassja, Marijke Adderley, Laura Ford, Isabel Keeton, Claire Palermo, Anna Peeters, Julie Woods, and Kathryn Backholer. "The relative price of healthy and less healthy foods available in Australian school canteens." Health Promotion International 34, no. 4 (April 12, 2018): 677–86. http://dx.doi.org/10.1093/heapro/day025.
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Abstract School canteens have an important role in modelling a healthy food environment. Price is a strong predictor of food and beverage choice. This study compared the relative price of healthy and less healthy lunch and snack items sold within Australian school canteens. A convenience sample of online canteen menus from five Australian states were selected (100 primary and 100 secondary schools). State-specific canteen guidelines were used to classify menu items into ‘green’ (eat most), ‘amber’ (select carefully) and ‘red’ (not recommended in schools). The price of the cheapest ‘healthy’ lunch (vegetable-based ‘green’) and snack (‘green’ fruit) item was compared to the cheapest ‘less healthy’ (‘amber/red’) lunch and snack item, respectively, using an un-paired t-test. The relative price of the ‘healthy’ items and the ‘less healthy’ items was calculated to determine the proportion of schools that sold the ‘less healthy’ item cheaper. The mean cost of the ‘healthy’ lunch items was greater than the ‘less healthy’ lunch items for both primary (AUD $0.70 greater) and secondary schools ($0.50 greater; p < 0.01). For 75% of primary and 57% of secondary schools, the selected ‘less healthy’ lunch item was cheaper than the ‘healthy’ lunch item. For 41% of primary and 48% of secondary schools, the selected ‘less healthy’ snack was cheaper than the ‘healthy’ snack. These proportions were greatest for primary schools located in more, compared to less, disadvantaged areas. The relative price of foods sold within Australian school canteens appears to favour less healthy foods. School canteen healthy food policies should consider the price of foods sold.
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Ruprich, Jiří, Irena Řehůřková, Marcela Dofková, Svatava Bischofová, Jitka Blahová, Kateřina Hortová, Lucie Mandelová, et al. "Studie aktualizace standardu nutriční adekvátnosti školních obědů. Závěrečná technická zpráva." Study on the updated standard of nutritional adequacy of school canteen meals 2019, no. 1 (May 9, 2019): 1–122. http://dx.doi.org/10.21101/ahem.a1001.
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The results of this study aimed at assessing the nutrient content of meals in the best rated school canteens did not show substantial differences in comparison with results of the previous Study of Nutrient Content of School Canteen Meals in the school year 2015/2016 conducted in randomly selected school canteens. In both cases there are slight differences to recommended intake values (i.e. 35% of daily energy and nutrient intake per lunch meal) set by legislation. In order to meet the recommendations, the legislation concerning nutritional requirements should be amended to better correspond with today's nutritional needs and energy and nutrient intake established by analyses.
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Matela, Hema, Akhila Nair, Purva Sharma, Surabhi Singh Yadav, and Kavitha Menon. "Nutritional Quality of Canteen Foods and Knowledge, Attitude and Practice of Food Handlers in Health Promoting and Non-Health Promoting Private Secondary Schools of Pune City." Current Developments in Nutrition 6, Supplement_1 (June 2022): 142. http://dx.doi.org/10.1093/cdn/nzac051.058.
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Abstract Objectives To assess the nutritional quality of foods served in school canteens and Knowledge, Attitude and Practices of food handlers in Health Promoting and Non-Health Promoting Private Secondary Schools of Pune City, India. Methods A cross-sectional study was conducted in school canteens of the private secondary schools, Pune City. Out of 316 private schools in the city, 32 private secondary schools with on-campus canteen facilities. All food handlers (n = 64) directly involved in food service were interviewed. Data collected included information on different types of foods served in the school canteens, food safety, sanitation and hygiene practices in the school canteens (a scorecard was prepared using FSSAI guidelines to assess school canteens' food safety, Sanitation and Hygiene of school canteens), and knowledge, attitude and practice (KAP) of food handlers on food quality, food safety and Food Safety and Standards Authority of India's (FSSAI) guidelines (a structured pre-tested questionnaire). The nutritional quality of foods served in school canteens was assessed using High Fat Sugar and Salt (HFSS) cut-offs of the FSSAI as healthy and unhealthy. Results Out of 32 schools, 25 were Non-Health Promoting (NHPS), and seven schools followed Health Promoting (HPS) concept. HPS had significantly higher provision for healthy food items than non-HPS (87.4% vs 46.2%; p < 0.001). The HPS effectively reduced high-fat foods from the menu (p = 0.03), however reduction in sugar and salt products was not sufficient. Food handlers from the HPS category had higher knowledge to identify healthy foods from the school menu (p < 0.001) and had a better attitude towards healthy foods for school children (p ≤ 0.04). There was no significant difference in food safety practices of food handlers; however, HPS followed safer methods for serving foods (p < 0.001). A few participants from both the school categories had attended any nutrition training program for food handlers (30% for HPS vs 25% Non-HPS; p = 0.68). Conclusions A few private secondary schools implemented the HPS initiative in Pune City, which positively influenced the school food environment by introducing healthy foods and improved attitudes among food handlers towards healthy foods in school canteens. Funding Sources The study was not funded.
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Poelman, Astrid A. M., Shadia Djakovic, Jessica E. Heffernan, Maeva Cochet-Broch, Rebecca K. Golley, David N. Cox, and Janne Beelen. "Effectiveness of a Multi-Strategy Behavioral Intervention to Increase Vegetable Sales in Primary School Canteens: A Randomized Controlled Trial." Nutrients 14, no. 19 (October 10, 2022): 4218. http://dx.doi.org/10.3390/nu14194218.
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Children’s vegetable intake remains inadequate and school canteens may provide opportunities to address this public health concern. This study aimed to determine the effectiveness of an 8-week multi-strategy behavioral intervention that included vegetable provisioning and online menu architecture on vegetable sales in primary school canteens. A randomized controlled trial was undertaken in 16 Australian primary schools (n = 4302 students). The control arm kept their regular canteen menu. The primary outcome was vegetable sales measured by assessing vegetable content (in grams) from all menu items and using canteen sales (ordered online and over-the-counter) to calculate vegetable sales (in grams/week) at baseline (3 weeks) and during intervention implementation (8 weeks). Secondary outcomes were vegetable sales in subcategories, intervention acceptability among canteen managers and vegetable waste (four schools). Linear mixed model analysis showed that from baseline to follow-up, the intervention group had significantly higher weekly vegetable sales overall compared with the control group (2707 g/week, 95% CI 1276 to 4137 g/week; p < 0.001), with increased vegetable sales in the subcategories of burgers, hot foods and snacks, but not in sandwiches and pasta/rice dishes. The intervention did not lead to more vegetable waste, nor to a decrease in canteen revenue. The canteen managers found the intervention easy to implement and felt children responded favorably to three of the seven strategies. In conclusion, a multi-strategy behavioral canteen intervention increased vegetable sales amongst primary school students.
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Wyse, Rebecca, Tessa Delaney, Pennie Gibbins, Kylie Ball, Karen Campbell, Sze Lin Yoong, Kirsty Seward, et al. "Cluster randomised controlled trial of an online intervention to improve healthy food purchases from primary school canteens: a study protocol of the ‘click & crunch’ trial." BMJ Open 9, no. 9 (September 2019): e030538. http://dx.doi.org/10.1136/bmjopen-2019-030538.
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IntroductionSchool canteens are the most frequently accessed take-away food outlet by Australian children. The rapid development of online lunch ordering systems for school canteens presents new opportunities to deliver novel public health nutrition interventions to school-aged children. This study aims to assess the effectiveness and cost-effectiveness of a behavioural intervention in reducing the energy, saturated fat, sugar and sodium content of online canteen lunch orders for primary school children.Methods and analysisThe study will employ a cluster randomised controlled trial design. Twenty-six primary schools in New South Wales, Australia, that have an existing online canteen ordering system will be randomised to receive either a multi-strategy behavioural intervention or a control (the standard online canteen ordering system). The intervention will be integrated into the existing online canteen system and will seek to encourage the purchase of healthier food and drinks for school lunch orders (ie, items lower in energy, saturated fat, sugar and sodium). The behavioural intervention will use evidence-based choice architecture strategies to redesign the online menu and ordering system including: menu labelling, placement, prompting and provision of feedback and incentives. The primary trial outcomes will be the mean energy (kilojoules), saturated fat (grams), sugar (grams) and sodium (milligrams) content of lunch orders placed via the online system, and will be assessed 12 months after baseline data collection.Ethics and disseminationThe study was approved by the ethics committees of the University of Newcastle (H-2017–0402) and the New South Wales Department of Education and Communities (SERAP 2018065), and the Catholic Education Office Dioceses of Sydney, Parramatta, Lismore, Maitland-Newcastle, Bathurst, Canberra-Goulburn, Wollongong, Wagga Wagga and Wilcannia-Forbes. Study results will be disseminated through peer-reviewed publications, reports, presentations at relevant national and international conferences and via briefings to key stakeholders. Results will be used to inform future implementation of public health nutrition interventions through school canteens, and may be transferable to other food settings or online systems for ordering food.Trial registration numberACTRN12618000855224.
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Lassen, A., KS Hansen, and E. Trolle. "Comparison of buffet and à la carte serving at worksite canteens on nutrient intake and fruit and vegetable consumption." Public Health Nutrition 10, no. 3 (March 2007): 292–97. http://dx.doi.org/10.1017/s1368980007246610.
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AbstractObjectiveTo evaluate the nutritional composition of worksite canteen lunches and to examine the impact of two meal serving systems on employee intake, i.e. buffet style with a fixed price for a varied number of dishes and à la carte style with a separate price for each item on the menu.DesignLaboratory technicians observed employees' food selection and collected identical dishes. Food items were weighed separately to calculate the content of fruit and vegetables. The content of protein, fat and ash of each dish was chemically analysed and the carbohydrate and energy content calculated.SettingFifteen randomly chosen worksite canteens in Denmark: eight canteens serving buffet style and seven canteens with an à la carte line.Subjectsone hundred and eighty randomly chosen employees having lunch at the worksite canteens.ResultsThe average percentage energy from fat was 37 ± 12 among men and 33 ± 12 among women. No association was found between the meal serving system and energy intake or macronutrient composition. Eating at canteens serving buffet style, on the other hand, was associated with an increased intake of fruit and vegetables, on average 76 g, and a lower energy density of the food for both genders.ConclusionThe results highlight the possibilities of promoting healthy food choices in the catering sector and the need to identify models of healthy catering practice. Serving buffet style appears to be a promising strategy in order to increase fruit and vegetable consumption in food served away from home.
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Gitawama, Muhammad Rayhan Braja, Netti Suharti, and Nora Harminarti. "Identifikasi Bakteri Escherichia coli dalam Air Minum Galon pada Kantin yang ada di Universitas Andalas Padang." Jurnal Kesehatan Andalas 10, no. 1 (June 19, 2021): 23. http://dx.doi.org/10.25077/jka.v10i1.1507.
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The National Food and Drug Agency has controlled the refill drinking water in drinking water depots and also controlled food at school canteens ranging from elementary, junior high, to high school, but the National Food and Drug Agency never do food quality controlling in canteens at universities. Objectives: To identified the contamination by coliform and E. coli bacteria in drinking water at Andalas University canteen. Methods: This research was descriptive to identify coliform bacteria on 15 drinking water at the Andalas University faculty canteens. Samples were taken directly using a sterile bottle, while data analysis using Most Probable Number (MPN) tables 5-1-1 and the presence of E. coli bacteria colonies from drinking water samples. Results: 9 of 15 water samples were contaminated by coliform bacteria with the highest MPN index of 240/100 ml that was found in 2 samples. From 9 samples containing coliform bacteria, all of them were found to contain E. coli bacteria. Conclusion: Most of the samples were contaminated by coliform and E. coli bacteria. Drinking water served using a kettle was more contaminated than drinking water served using gallons.Keywords: Coliform, Escherichia coli, MPN
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Gavrieli, Benjamin, Israel Potasman, and Robert H. Armon. "The quality of drinking water stored in canteens of field soldiers as a potential source of enteric diseases." Journal of Water and Health 8, no. 2 (November 9, 2009): 236–46. http://dx.doi.org/10.2166/wh.2009.029.
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Israel Defense Forces (IDF) guidelines for drinking water require the use of water only from sources that have been inspected and authorized by a medical expert. This study aimed to compare canteen water quality of two military units (infantry and armoured corps), to search for sources of possible microbial contamination and to look for any impact on gastrointestinal symptoms. Statistical analysis revealed that canteens of armoured corp soldiers were significantly more contaminated compared to those of infantry soldiers. Outdoor taps and water in trailers were found to harbour significantly higher numbers of microbial indicators compared to showers/lavatory sources; however, the numbers were much lower compared to canteens. Canteen water retention for more than one day revealed significantly increased numbers of examined microbial parameters, possibly due to secondary contamination or regrowth. Gastrointestinal symptoms were not significantly different between the two units despite the significant canteen water quality difference. An odds ratio evaluation was conducted on 45 exposure-illness combinations based on gastrointestinal symptoms, exposure and soldiers affiliation. Out of these 45 combinations only 14 resulted in odds ratio > 1, where 3 had high values (7.44, 7.46 and 11.2) suggesting a possible connection between diarrhoea and/or vomiting versus coliphages and faecal coliforms.
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Singh, Shivneta, Ashika Naicker, and Sinenhlanhla Ntokozo Memela. "Categorizing Foods by Relative Healthfulness: A Scoping Review of Front of Pack Labelling." International Journal of Environmental Research and Public Health 18, no. 22 (November 15, 2021): 11980. http://dx.doi.org/10.3390/ijerph182211980.
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Worksites are a suitable platform for employees to engage in behavioral change towards a healthy lifestyle by the modification of the food environment. Grading canteen foods at worksites into categories of relative healthfulness is an important indicator in the planning of food environmental interventions. However, in the absence of mandatory front of pack (FOP) labelling in South Africa, categorizing packaged and cooked food at worksite canteens is challenging. A scoping review was conducted on FOP labelling schemes to inform the selection of a FOP labelling scheme best suited for canteen foods at worksites in South Africa. The results of the scoping study, tabulated into a narrative summary, showed that there are several well-developed approaches to classifying foods by relative healthfulness through nutrient profiling and different forms of expression. It is recommended that because worksite canteen food sales in South Africa include both packaged and cooked food, and that a general test of various labelling schemes should be conducted to determine if a directional change is made towards purchasing healthier foods. Grading foods using interpretational aides such as an adapted FOP nutrition label to the South African context into categories of relative healthfulness can be a practical tool to inform food environmental interventions at worksite canteens and beyond.
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Mujahidin, Mujahidin, and Nunung Nurjanah. "Implementasi Pendidikan Karakter Melalui Kantin Kejujuran di Pondok Pesantren Al-Ilahiyyah Payak I Rejoagung Ngoro Jombang." Urwatul Wutsqo: Jurnal Studi Kependidikan dan Keislaman 11, no. 1 (March 4, 2022): 37–47. http://dx.doi.org/10.54437/urwatulwutsqo.v11i1.379.
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This study aims to describe the implementation of character education through the Honesty Canteen at the Al-Ilahiyyah Islamic Boarding School Payak I Rejoagung Ngoro Jombang. Researchers use the type of field research (field research) with a qualitative approach to data collection using interviews, documentation and observation. The results of this study are 1. The application of the character of students is obedient to the caregiver, polite, diligent in worship and work, active, maintaining cleanliness, honest and responsible. 2. Implementation of honesty canteen in shaping the character of students through honesty canteen, namely students buying food and drinks in the canteen honestly. 3. Supporting and inhibiting factors for implementing honesty canteens in shaping the character of students, namely: through internal factors of conscience, desire or strong will, good habits by implementing honesty canteens and external factors including environmental and family influences. So it can be concluded that: 1. Application the character of the santri in the Al-Ilahiyyah Payak I Islamic boarding school Rejoagung Ngoro Jombang according to the scope and values ??of character education in an Islamic perspective reflects the good character of the santri.2. the implementation of the honesty canteen in shaping the character of students at the Al-Ilahiyyah Payak I Islamic boarding school Rejoagung Ngoro Jombang through three important theories regarding the purpose of studying morality so that it will improve attitudes and daily behavior. 3. The supporting and inhibiting factors for the implementation of the honesty canteen in shaping the character of the students are divided into two factors, namely internal and external.
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Lawlis, T., M. Knox, and M. Jamieson. "School canteens: Parents perceptions on transitioning to healthy canteens." Journal of Nutrition & Intermediary Metabolism 4 (June 2016): 18. http://dx.doi.org/10.1016/j.jnim.2015.12.216.
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Roset, M. Asunción, and Blanca Gonzalvo. "School meals in Catalonia: surveillance and quality control." Public Health Nutrition 4, no. 6a (April 1, 2001): 1339–41. http://dx.doi.org/10.1079/phn2001214.
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AbstractThe Education Council of the Catalonian government drew up a programme to improve the quality control of school canteens in Catalonia. The objectives of this programme were to contribute to developing healthier eating habits in school children through school canteens and to improve school canteen services considering other aspects such as service, operation, management, end-users, frontline staff and supervisors of menu planning.This paper deals with two programme components aiming at introducing Nutrition in the school syllabus and school menu assessment. Various departments, organisations and associations were involved in programme development and implementation.Initial analysis was based on information collected from formal administrative reports completed by a survey on 100 primary schools. From this preliminary analysis it was concluded that problem identification needs to be completed by an understanding of underlying reasons in order to design adequate solutions and guarantee implementation.
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ANE, RUSLAN LA, SYAMSUAR MANYULLEI, MUH FAJARUDDIN NATSIR, WAHYULAN AMBOI, and SITI CHAERANI FATIMAH APDIN. "PENDAMPINGAN PENERAPAN HYGIENE DAN SANITASI PANGAN PADA KANTIN INSTITUSI PEMERINTAHAN KOTA PAREPARE." COMMUNITY : Jurnal Pengabdian Kepada Masyarakat 2, no. 2 (January 30, 2023): 100–106. http://dx.doi.org/10.51878/community.v2i2.1902.
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One of the efforts in ensuring the halal status of a food product is by applying the principles of hygiene and sanitation in food management places (TPP) such as canteens. The lack of data and information about canteens that apply the principles of food hygiene and sanitation in Parepare City is the rationale for conducting this community service program. For this reason, assistance is needed for TPP/Canteen in implementing safe and healthy food hygiene & sanitation. This program was in the form of training and assistance for managers and owners/sellers in canteens within government offices in Parepare city related to the implementation of hygiene and sanitation of safe and healthy TPP, which includes (a) making and distributing handbooks containing guidelines for self-assessment and self-supervising for hygiene & sanitation of the TPP, (b) counseling and training on the implementation food management places, especially in canteens within government institutions in Parepare city, also (c) assistance in submission for labeling of being supervised and monitored for canteens who have met health requirements for healthy canteens in institution setting. Food management places (TPP), especially in canteens within government office in Parepare city, must become a role model in the implementation of safe and healthy food hygiene & sanitation principles in order to support the implementation plan of the Halal Product Guarantee System program in Parepare city. ABSTRAKSalah satu upaya dalam menjamin kehalalan suatu produk pangan yaitu dengan menerapkan prinsip-prinsip hygiene dan sanitasi pada tempat-tempat pengelolaan pangan (TPP) / kantin. Masih minimnya data dan informasi mengenai kantin yang menerapkan prinsip-prinsip hygiene dan sanitasi pangan di Kota Parepare menjadi dasar pemikiran pelaksanaan program pengabdian kepada masyarakat ini. Untuk itu dibutuhkan pendampingan bagi TPP/Kantin dalam menerapkan hygiene dan sanitasi pangan yang aman dan sehat. Kegiatan ini berupa pelatihan dan pendampingan bagi pengelola kantin yang ada di kantor-kantor pemerintahan kota Parepare terkait penerapan hygiene dan sanitasi TPP yang aman dan sehat, meliputi (a) pembuatan dan pembagian buku saku berisi panduan penilaian dan pengawasan hyigene & sanitasi TPP secara mandiri, (b) penyuluhan dan pelatihan penerapan hygiene & sanitasi TPP pada kantin atau sejenisnya yang aman dan sehat, serta (c) pendampingan pengajuan label pengawasan/pembinaan bagi pengelola kantin yang telah memenuhi syarat kesehatan di kantor-kantor pemerintahan Kota Parepare. Tempat pengelolaaan pangan khususnya pada kantin di kantor-kantor lingkup pemerintahan Kota Parepare harus menjadi contoh penerapan prinsip-prinsip hygiene dan sanitasi pangan yang aman dan sehat guna mendukung rencana penerapan program Sistem Jaminan Produk Halal di Kota Parepare.
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Delaney, Tessa, Rachel Sutherland, Rebecca Wyse, Luke Wolfenden, Christophe Lecathelinais, Lisa Janssen, Kathryn Reilly, John Wiggers, and Sze Lin Yoong. "A cross-sectional study of the nutritional quality of student canteen purchases from New South Wales primary-school canteens." Public Health Nutrition 22, no. 16 (July 25, 2019): 3092–100. http://dx.doi.org/10.1017/s1368980019001903.
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AbstractObjective:To assess the nutritional quality of student canteen purchases at recess and lunch, including: (i) the mean energy (kilojoules), saturated fat (grams), total sugar (grams) and Na (milligrams) and percentage of energy from saturated fat and total sugar; and (ii) the proportion and types of foods purchased that are healthier (green) and less healthy (amber/red) according to a state school canteen policy.Design:A cross-sectional study of student canteen food and beverage recess and lunch purchases.Setting:Twenty-six randomly selected government primary schools that were non-compliant with a state school canteen policy from a region of New South Wales, Australia, were approached to participate.Participants:Students (aged 5–12 years) of participating schools.Results:Eighteen schools (69 %) consented to participate. On average students’ recess purchases contained 571·2 kJ energy, 1·6 g saturated fat, 11·6 g total sugar and 132·4 mg Na with 10·0 % of energy from saturated fat and 37·8 % of energy from total sugar. Students’ lunch purchases contained 685·4 kJ energy, 1·8 g saturated fat, 12·7 g total sugar and 151·4 mg Na with 9·5 % of energy from saturated fat and 31·8 % of energy from total sugar. Less healthy items represented 72 and 76 % of all items purchased at recess and lunch, respectively, with ‘savoury snacks’ and ‘sugar-sweetened ice blocks and slushies’ being the most common recess and lunch purchases, respectively.Conclusions:There is considerable scope to improve the nutritional quality of student purchases from primary-school canteens, with a high percentage of energy from total sugar. Future research is required to identify effective strategies to enhance compliance with canteen policies and support the purchase of healthier foods from school canteens.
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Krouélé, Toure. "Lutte Contre La Déscolarisation Dans L’enseignement Primaire : Les Cantines Scolaires En Côte d’Ivoire." European Scientific Journal, ESJ 13, no. 35 (December 31, 2017): 234. http://dx.doi.org/10.19044/esj.2017.v13n35p234.
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This article is a research on the contribution of the school canteens in the fight against the deschooling in primary education in Côte d’Ivoire. Statistical data are analyzed and investigations by talks are carried out with samples of teachers and advisors in canteens. The results show that in spite of the persistence of deschooling in the primary education, the establishment of the canteens obeys a policy of targeting. The questioned actors however underline the importance of these canteens in the retention and the success of the pupils in primary cycle. Actually, the impact of the canteens on schooling in the primary education is limited by the weak national cover in canteens and the dysfunctions which characterize their management.
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Trakman, Gina, Kiera Staley, Adrienne Forsyth, Brooke Devlin, Anne Skiadopoulos, Karen Pearce, Matthew Nicholson, and Regina Belski. "Healthy-Canteen Displays: A Tactic to Encourage Community Sport Canteens to Provide Healthier Food and Beverage Options." International Journal of Environmental Research and Public Health 18, no. 19 (September 28, 2021): 10194. http://dx.doi.org/10.3390/ijerph181910194.
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(1) Background: Community sport settings present a range of conflicting health behaviours, including the tension between being physically active and consuming discretionary foods. Therefore, community sport settings are considered a promising location for health promotion. The aim of this project was to evaluate perceptions, knowledge and the impact (e.g., barriers and outcomes) of a healthy-canteen (cafeteria) display, based on traffic light labeling (TLL), which was set up at an Australian Basketball Association Managers’ Convention and Trade Show. (2) Methods: We set up a healthy ‘canteen display and surveyed Basketball managers on their perceptions of the display before (Survey 1) and after (Survey 2) visiting the display. Three months later they were surveyed (Survey 3) on changes made to their community sport canteens. (3) Results: Eighty-eight, 76 and 22 participants completed Surveys 1, 2 and 3, respectively. Participants believed stocking healthy foods and beverages was important (mean 8.5/10). Food waste, lack of consumer interest and price were identified barriers to stocking healthy foods. After visiting the display, 75% were inspired to make changes and 50% were surprised by the differences between their perceptions of the healthfulness of foods and the TLL ratings. Post-convention, 41% and 70% made or had planned healthy changes to their community sport canteen. (4) Conclusions: A healthy-canteen display is a low-cost, easy-to-implement strategy that may be able to direct self-driven improvement in the healthfulness of foods stocked at community canteens and lead to improved nutritional intakes at these venues.
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Kjøllesdal, Marte Råberg, Gerd Holmboe-Ottesen, and Margareta Wandel. "Frequent use of staff canteens is associated with unhealthy dietary habits and obesity in a Norwegian adult population." Public Health Nutrition 14, no. 1 (June 8, 2010): 133–41. http://dx.doi.org/10.1017/s1368980010001473.
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AbstractObjectiveTo explore socio-economic differences in use of staff canteens and whether frequent use of staff canteens is associated with different food patterns and obesity.DesignCross-sectional study using three self-administered questionnaires, two of them including food frequency questions. Factor analysis was used to explore food patterns.SettingOslo, Norway, 2000–2001.SubjectsIn total 8943 adult, working Oslo citizens.ResultsFrequent (≥3 times/week) use of staff canteens was most likely among men, younger workers and those in the highest education and income groups. However, after adjustment for demographic, socio-economic and lifestyle factors, those with highest education were least likely to use staff canteens frequently. Frequent eating in staff canteens was positively associated with a Western food pattern (based on fat-rich food, fast food and red meat) and inversely associated with a traditional food pattern (based on boiled potatoes and gravy, and less rice, pasta and oil) in multivariate analyses. Unadjusted, frequent eating in staff canteens was also inversely associated with a prudent food pattern (based on fruit, vegetables, fish, legumes and oil). The likelihood of being obese (BMI ≥ 30 kg/m2) increased significantly with frequent eating in staff canteens, also when adjusted for demographic and socio-economic variables. Adjustment for the food patterns attenuated this relationship, but it was still significant.ConclusionsFrequent eating in staff canteens was negatively related to socio-economic position and positively associated with unhealthy dietary habits. This partly explained higher odds for obesity among frequent users of staff canteens. Future research should assess the availability and food options of staff canteens.
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Faria, Ana Patrícia, Patrícia Padrão, Olívia Pinho, Tânia Silva-Santos, Luís Oliveira, Sílvia Esteves, João Paulo Pereira, Pedro Graça, Pedro Moreira, and Carla Gonçalves. "Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment." Foods 11, no. 2 (January 6, 2022): 149. http://dx.doi.org/10.3390/foods11020149.
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Background: This study aims to demonstrate the practical application of an innovative easy-to-use equipment to dosage cooking salt, and evaluate the effectiveness in reducing 30% of the added salt in meals and the impact on consumer’s satisfaction and food waste. Methods: Two canteens from one public university where randomized in one control arm and one intervention arm. The first step was to evaluate the salt added to food through atomic emission spectrophotometry in both canteens, and the second step was to perform gradual reductions of up to 30% of cooking salt in the intervention canteen using the Salt Control-C (SC-C) equipment. Consumer acceptability was assessed through satisfaction questionnaires and food waste was evaluated by weighing. Results: The intervention canteen achieved to a reduction of more than 30% of added salt in soup (−34.3% per 100 g), fish dish (−41.1% per 100 g) and meat dish (−48.0% per 100 g), except for the vegetarian dish (6.1% per 100 g). There was no decrease in consumer satisfaction, with a significant satisfaction increase of 15.7% (p = 0.044) regarding the flavor of the main dish. Also, no significant differences were found in food waste. Conclusions: SC-C seems to be effective in reducing 30% of added salt levels in canteen meals, and may be a good strategy to control and reach adequate levels of added salt in meals served outside-the-home, promoting benefits to the individual’s health.
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Evenhuis, Irma J., Suzanne M. Jacobs, Ellis L. Vyth, Lydian Veldhuis, Michiel R. de Boer, Jacob C. Seidell, and Carry M. Renders. "The Effect of Supportive Implementation of Healthier Canteen Guidelines on Changes in Dutch School Canteens and Student Purchase Behaviour." Nutrients 12, no. 8 (August 12, 2020): 2419. http://dx.doi.org/10.3390/nu12082419.
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We developed an implementation plan including several components to support implementation of the “Guidelines for Healthier Canteens” in Dutch secondary schools. This study evaluated the effect of this plan on changes in the school canteen and on food and drink purchases of students. In a 6 month quasi-experimental study, ten intervention schools (IS) received support implementing the guidelines, and ten control schools (CS) received only the guidelines. Changes in the health level of the cafeteria and vending machines were assessed and described. Effects on self-reported purchase behaviour of students were analysed using mixed logistic regression analyses. IS scored higher on healthier availability in the cafeteria (77.2%) and accessibility (59.0%) compared to CS (60.1%, resp. 50.0%) after the intervention. IS also showed more changes in healthier offers in the cafeteria (range −3 to 57%, mean change 31.4%) and accessibility (range 0 to 50%, mean change 15%) compared to CS (range −9 to 46%, mean change 9.7%; range −30 to 20% mean change 7% resp.). Multi-level logistic regression analyses on the intervention/control and health level of the canteen in relation to purchase behaviour showed no relevant relations. In conclusion, the offered support resulted in healthier canteens. However, there was no direct effect on students’ purchase behaviour during the intervention.
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Sakai, Yui, Yen Yen Sally Rahayu, and Tetsuya Araki. "Nutritional Value of Canteen Menus and Dietary Habits and Intakes of University Students in Indonesia." Nutrients 14, no. 9 (May 2, 2022): 1911. http://dx.doi.org/10.3390/nu14091911.
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A comprehensive assessment of the dietary status of university students in Indonesia is lacking. Hence, this study aims to assess students’ dietary habits, status, and the nutritive value of meals offered at university canteens. This was a cross-sectional study based on the dietary habits of 333 students, 26 of whom were interviewed for the dietary survey. The nutritional value of canteen menus used by nearly half of the students (44%) was also examined. Most menus lacked macro and micronutrients (i.e., calcium, 15.5%) and were high in salt (181.5%). BMIs showed malnutrition among students (38.5%). The protein, fat, carbohydrate (PFC) ratio showed a high proportion of fat (32.4%) in the diets of female students. The level of salt intake (96.2%) was above the Indonesian recommended dietary allowance (RDA). Most students had unhealthy dietary patterns, including a high consumption of sweet beverages and instant noodles and a low intake of fruits, vegetables, animal protein, and milk. The lack of nutrients in canteen menus might lead to a nutrient deficiency among the students, which underlines the important role of canteens in the students’ dietary intake. Optimizing the nutritional profile of menus, labeling based on nutrient profiling, and promoting nutrition education should be addressed to improve students’ diets.
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Jensen, Jørgen Dejgaard, Morten Raun Mørkbak, and Jonas Nordström. "Economic Costs and Benefits of Promoting Healthy Takeaway Meals at Workplace Canteens." Journal of Benefit-Cost Analysis 3, no. 4 (December 17, 2012): 1–27. http://dx.doi.org/10.1515/2152-2812.1116.
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Canteen Takeaway is a novel concept, which entails workplace canteens to utilise existing production capacity to supply packaged meals for employees to bring home. The concept has a potential to raise the average nutritional quality of employees’ diets. The purpose of the study is to assess the economic net gains for users, and for society as a whole, of promoting healthy canteen takeaway meals, using Danish workplaces as an example. The analytical framework for the study combines direct cost analyses, users’ willingness to pay estimated through a choice experiment and cost-of-illness methods to assess the net society costs and benefits associated with an extended use of canteen takeaway meals as a health promotion strategy. The results show that employees have a positive willingness to pay for health attributes in canteen takeaway meals, but with a minority having a highly negative willingness to pay for the canteen takeaway concept. The potential health effects of a healthy canteen takeaway programme are estimated to be positive, but modest in magnitude. The estimated costs of providing healthy canteen takeaway meals exceed the sum of average direct and indirect benefits. In conclusion, healthy CTA programmes seems to be an economically sustainable intervention at some workplaces, though the analysis does not fully support a full-scale implementation of healthy CTA programmes at Danish workplaces from a welfare economic perspective.
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El-Tawila, Mahmoud, Neveen Agamy, Rana Emara, Samar Aboorhyem, and Amira Elzayat. "Dietary Risk Assessment of Acrylamide in School Canteen Snacks among Primary School Students in Alexandria Governorate." Open Access Macedonian Journal of Medical Sciences 10, E (September 7, 2022): 1639–43. http://dx.doi.org/10.3889/oamjms.2022.9779.
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Abstract
BACKGROUND: Acrylamide (AA) is considered as a carcinogenic and genotoxic food contaminant produced in carbohydrate-rich foods Canteen snacks available in school are among these carbohydrate-rich foods. The paper investigates the risk associated with consuming acrylamide rich canteen snacks.
AIM: The aim of the work was to study the dietary risk of acrylamide in school canteen snacks among primary school students and to determine the concentration of AA in different snacks
METHODS: The level of AA was detected in 73 samples for 16 different canteen snacks sold at school canteens. Samples were collected randomly from the canteens of primary schools in Alexandria city. All samples were extracted and cleaned-up then analyzed using HPLC techniques. A food frequency questionnaire was designed to determine the frequency and amount of consumption of different canteen snacks among primary school students during school day. The data was collected from six different primary schools in Alexandria city (3 public and 3 private schools). All interviewed school students (466 student) were weighted for the calculation of dietary exposure of AA during school day.
RESULTS: The results showed that, the average and the 95th percentile of acrylamide exposure were 1.4 and 4 μgkg−1 BWsd−1, respectively. There is a statistically significant difference between dietary exposure to AA between private schools and public schools. The estimated margin of exposure (MOE) calculated from the average acrylamide exposure was 128 and 221 and from 95th percentile was 45 and 77, based on BDML10 values 0.18 mgkg−1 BWd−1 and 0.31 mgkg−1 BWd−1. With the highest risk calculated in schools offering fried foods prepared in school canteen.
CONCLUSION: Dietary exposure to AA from canteen snacks among primary school students in Alexandria city is considered as a health concern according to the definition of the WHO, where the calculated MOE values were very close to the values set by the JECFA committee (45-310) for health problems of concern.
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VINCENTI, SARA, MATTEO RAPONI, ROMINA SEZZATINI, GABRIELE GIUBBINI, and PATRIZIA LAURENTI. "Enterobacteriaceae Antibiotic Resistance in Ready-to-Eat Foods Collected from Hospital and Community Canteens: Analysis of Prevalence." Journal of Food Protection 81, no. 3 (February 19, 2018): 424–29. http://dx.doi.org/10.4315/0362-028x.jfp-17-317.
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ABSTRACT Foodborne diseases and antibiotic resistance are serious widespread health problems in the contemporary world. In this study, we compared the microbiological quality of ready-to-eat (RTE) foods found in community canteens versus hospital canteens in Rome, Italy, focusing on detection and quantification of Enterobacteriaceae and the antibiotic resistance of these bacteria. Our findings show a remarkable difference in Enterobacteriaceae contamination between RTE foods distributed in community canteens (33.5% of samples) and those distributed in hospital canteens (5.3% of samples). This result highlights greater attention to good manufacturing practices and good hygiene practices by the food operators in hospitals compared with food operators in community canteens. As expected, a higher percentage of cold food samples (70.9%) than of hot food samples (10.8%) were positive for these bacteria. Excluding the intrinsic resistance of each bacterial strain, 92.3% of the isolated strains were resistant to at least one antibiotic, and about half of the isolated strains were classified as multidrug resistant. The prevalence of multidrug-resistant strains was 50% in the community samples and 33.3% in hospital canteens. Our results indicate that approximately 38% of RTE foods provided in community canteens is not compliant with microbiological food safety criteria and could be a special risk for consumers through spread of antibiotic-resistant strains. Hygienic processing and handling of foods is necessary for both hospital and community canteens.
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Foo, Leng Huat, and Ying Jing Tan. "Assessment of Food Quality in School Canteens: A Comparative Quantitative Study between Primary and Secondary Schools in Malaysia." Nutrients 13, no. 9 (August 28, 2021): 3009. http://dx.doi.org/10.3390/nu13093009.
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Schools are an important food environment to cultivate and promote healthy food choices and practices among children and adolescents. The aim of the present study was to assess the type and quality of food and beverages sold in school canteens in public primary and secondary schools in Kelantan, Malaysia. Eligible schools were randomly selected from the list of all schools and detailed information of all food and beverage items sold in the school canteens were collected during school days. Food and beverages were classified based on food groups derived from the Malaysian Food Dietary Guideline and the Recommended Foods for Healthy Cafeteria Guideline. An assessment of the traffic-light nutrition food-labelling system of the total sugar content in all pre-packaged foods was also undertaken. A total of 568 food items were identified, with secondary school canteens selling a greater proportion of food items than the primary schools (55.5% vs. 44.5%). In terms of the main food groups, grains and cereal products represented the largest food group served (33–36%), followed by beverages (21–25%) and confectionary and sweet foods (12–13%). In contrast, the vegetable and fruit group represented the smallest proportion of food items sold (1–3%). Comparisons between primary and secondary schools showed a similar trend and pattern of food types and quality of foods sold, except for animal-based foods. A greater percentage of food items in this category was found among secondary schools (12.1%) versus primary schools (6.7%). When total sugar content of all pre-packaged foods was quantified based on the traffic-light nutrition-labelling system, almost one-third of foods and beverages were classified as high (29.1%). Confectionary (19.1%) and flavoured milk and fruit drinks (10.0%) both exceeded the recommended sugar levels of >22.5 g per 100 g and >11.25 mL per 100 m L, respectively. Only one of these packaged foods and beverages (0.9%) was classified as a healthy food choice. About a quarter of the food items available in school canteens were classified as prohibited based on a new revised list of prohibited food and beverage items. These findings indicate that, despite the Guidelines, a large number of unhealthy food items are being sold in school canteens. Hence, interventions such as sustainable healthy school canteen menus should be implemented to promote healthy food choices amongst school-aged children.