Determination of Seven Volatile N-Nitrosamines in Fast Food

In this study, various fast food samples, including raw meat, cured meat, grilled meat, fried meat, smoked meat and canned meat products, were analyzed for the determination of the seven volatile N-nitrosamines. The samples were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121°C for 10 min and extracted by liquid-liquid extraction with dichloromethane, and then the nitrosamines were pre-concentrated by using activated silica. Then, gas chromatography coupled with flame ionization detector was used for the separation and determination of the different nitrosamines contained in a real sample. The applied method allowed the determination of nitrosamine compounds at trace levels with limit of detection ranging from 0.077 to 0.18 ppb, and quantitation limits were from 0.26 to 0.60 ppb for all nitrosamines. The total concentrations of the seven nitrosamines in the studied meat samples ranged from 2.60 to 13.28 μg/kg.

Consumption Motivation and Behavior of College Students in Western-style Fast Food Restaurants on Campus

Based on the questionnaire survey data of college students in Wuhan,this paper studied the motivation of consumption behavior of college students in western-style fast food restaurants on campus,and built a relationship model for consumption motivation and behavior. The results indicate that the consumption motivation of college students in western-style fast food restaurants includes six types: social motivation,conformity motivation,show-off motivation,self-hedonic motivation,quality-pursuing motivation,and self-gift giving motivation. The overall characteristics of college students' consumption behavior in western-style fast food restaurants include six characteristics: consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. There are significant differences in the consumption behavior between different college students. Different college students are different in consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. Based on the above results,it came up with pertinent marketing recommendations.

Plasma Ghrelin, PYY and CCK Concentration Following Indonesian Fast Food and Western Fast Food in Obese Participant

This study aimed to compare the acute effect of different fast food types on appetite regulatory hormones. This was a randomized, cross over design study. After ten-hour fasting, sixteen obese participants (Body Mass Index 33.6 ± 4.8 kg/m2) received Indonesia Fast Food (IFF) followed Western Fast Food (WFF) after 1 week wash out. Both of fast foods have similar energy content but higher fat content on WFF vs IFF. Plasma ghrelin, Peptide YY (PYY) and Cholecystokinin (CCK) were measured at 30, 60 and 120 minutes after ingestions. The investigation revealed that the change of plasma ghrelin level was lower on participant consuming WFF in 120 minutes vs IFF (P < 0.05). The change of plasma PYY showed significantly higher among participant on 60 minutes following WFF vs IFF (P < 0.05). The change of plasma CCK level is lower in 30, 60 and 120 minutes after consuming WFF vs IFF (all, P < 0.001). The appetite response regarding “desire to eat” was higher after consuming IFF vs WFF. This study suggested that IFF induced feeling “want to eat” higher than WFF also induced the increasing orexigenic hormone, ghrelin, but the effects on the anorexigenic hormone (PYY) and CCK were opposite.

Monitoring of Escherichia coli, Salmonella spp. and Staphylococci in Poultry Meat-Based Fast Food in Saudi Arabia

An investigation was made to survey the possible presence of Staphylococcus aureus, Escherichia coli and Salmonella spp. from fast-food shops in Al-Ahsa Province, Kingdom of Saudi Arabia (KSA), as potential reservoir of human infection and antimicrobial resistance. A total of 100 samples of shawarma poultry meat were collected from different localities of the province. Conventional, commercial VITEK 2 and molecular techniques were used for isolates’ identification and antibiogram detection. Staph aureus was isolated at a rate of 14% and CNS as Staph. sciuri and Staph. xylosus at 2%. E. coli was identified at a rate of 12% and antibiogram analysis showed 41.67% of isolates to be extended-spectrum β-lactamases (ESBL) with evidence of multi-drug resistance (MDR). Molecular analysis of E. coli revealed presence of sero-groups O1 and O2, entero-toxigenic (ETEC), shiga-toxigenic, ST540 and the prototypical ETEC strain H10407 which are potential public health hazard. Salmonella enterica serovar Enteritidis showed 19% prevalence while S. Typhimurium with 8% prevalence. Anti-microbial sensitivity of 15 strains of S. Enteritidis and 5 strains of S. Typhimurium showed multi-drug resistance (MDR).

The Relationship between Consumption of Fast Food with Level of Serum Folat among Nursing Students of Islamic Azad University, Tehran Medical Sciences Branch in 2016

In recent decades, substantial increase in average weight of individuals has been seen in rich countries. Such changes are the result of significant changes in pattern of people’s lives. One of these issues is increasing levels in consumption of fast foods or processed foods. According to experts, the consumption of processed foods, because of having high-calories and trans-fatty acids, is fattening and harmful. In this study, the researchers after obtaining permission from the ethics committee and head of the School of Nursing, introduced themselves to nursing students then, samples were randomly selected among those who are eligible for the study. Before performing to complete the questionnaire and relevant experiments, testimonial were asked from the subjects. At the end of the study, results were suggested that, levels of Serum folate between males and females and also among married and single people were equivalent. Level of Serum folate among those students who usually have anemia in their families is significantly lower than those ones who have not anemia in their families (P = 0.003). There was a significant relationship between age and semester with levels of folate (P i.e. by increasing age and educational terms, levels of serum folate would be reduced. The level of serum folate among students who smoke is lesser than those do not (P = 0.001).

4-Hydroxynonenal (HNE), a Toxic Aldehyde in Fried Chicken from Fast Food Restaurants and a Grocery Store

The lipid oxidation product, the toxic 4-hydroxynonenal, was measured for fried chicken in commercial samples from two fast food restaurants and one commercial establishment. The fried chicken samples were breasts, thighs, chicken nuggets and popcorn chicken. Fried chicken samples were separated to breast skin and meat, and thigh skin and meat. Chicken nuggets and popcorn chicken were not separated from the coating materials and the meat was analyzed together. Samples were analyzed for total fat, fatty acid distribution, reactivity with thiobarbituric acid (TBAR), measuring the secondary lipid peroxidation products such as aldehydes, ketones and related carbonyl compounds. Samples were analyzed for HNE, a toxic aldehyde using high performance liquid chromatography (HPLC). Fatty acid distribution showed in breast and thigh meats, a higher level of palmitic acid, compared to the breast and thigh skins. TBAR values were significantly higher in all breast meats compared to skins. TBAR values were significantly higher in thigh meat than in skin samples. HNE concentrations (μg HNE/g fat) were significantly very low in breast skins compared to breast meat. HNE concentration was generally higher in thigh meat than skin but not in every sample. In chicken nuggets, both the TBAR value and HNE concentration were much higher from one establishment than from the two others. Chicken nuggets TBAR and HNE concentrations resembled one of the chicken nugget samples. The average toxic HNE concentration for 100 g fried chicken breast (skins + meat) was 12.55 μg and for thighs (skin + meat) was 26.76 μg. The average total HNE concentration was 2.1 times higher in the fried chicken thighs than in the breasts. It is clear that HNE is produced during the heating process of oils and incorporated into the fried meat and skin samples during the frying process. If HNE, a toxic aldehyde, is consumed with the food, over long periods of time it could be related to a number of pathological conditions.

Can Drive-Thru Fast Food Gain a Foothold In Chinese Lifestyle?

You drive up to the counter, roll down your car's window and place an order for a double cheeseburger and fries. Minutes later you've paid and collected your very fast food, rolled up your window and driven off-and your feet have not even touched the ground.

The Battle Over Fast Food 'Imperialism'

Imperialism,久违了!曾几何时,Down with U. S. Imperialism!(打倒美帝国主义)口号响彻神州大地。本文的Imperialism仍指美国,不过,是法国的农业部长对美国的快餐店在全球蔓延的现象提出了强烈抗议。为什么?因为,美国快餐是目前世界obesity(肥胖症)的罪魁!

Three Jailed for Forcefeeding Fast Food

香港真是出“奇闻”之地！为了吸引读者的注意力,标题的拟定就很有艺术。本文的标题:三人因“强喂”他人快餐而遭监禁。读罢全文,方才明白,三人所以被监禁,是犯了非法拘禁他人罪。而Forcefeeding Fast Food只不过是其中的一个荒唐情节而已。文中的两处表达含义相同:in a single sitting/in

Western Fast Food Comes to China

IT’S common knowledge that the Chinese have opened many restaurants outside their own country. Now fast food from the West can be had in the big cities of China. Western fast-food restaurants dot the streets of Beijing. And the food is not the only thing that attracts people. "They are clean and well-lighted and decorated in bright colors," said one scholar in Beijing. "They are not like Chinese restaurants that are often decorated in heavy and solemn colors or use old furnishings." The American fast food giant McDonald’s is one of the most

Guangzhou's Baozai Meal a Popular Fast Food

IN Guangzhou, where restaurants are plentiful and food from many places is served, the baozai meal, a kind of traditional Chinese fast food, has retained its place in the hearts of Guangzhou’s caterers. The history of the baozai meal starts at least from the beginning of this century. By the end of the Qing Dynasty, Guangzhou was the largest trading port in south China with a developed, commodities-based economy. There were many dockworkers and porters living in the city at the time. They worked very hard and were often too busy to eat their meals at home. As a result, different kinds of meals were invented to meet their needs, such as the botou meal (bo is kind of earthen bowl), the dietou meal (die is small plate) and the baozai

Operations Management:The Application of OM in Fast-food Production

Operations management is essential for gaining competitiveness in most manufacturing or service-offering organizations.Therefore,this report is going to analyze the way in which effective operations managers use process strategy as a competitive weapon.Besides,based on relevant theories,a case of fast food production process will be studied.

Fast-food Culture and Americans' Outlooks on Life

Fast-food is always the one of the main culture in America just like it has been known.It is not only very important in Americans’lives,but can reflect some of their outlooks on life.This thesis gives an analysis of reflection of Americans’outlooks on life in fast-food culture.Five types of Americans’outlooks on life have been surveyed:working hard and playing hard,optimism and open-mindedness,treating the time as the life,self-independence and believing the equality.Beginning with the introduction of the emergence and development of fast-food culture in America,the thesis brings why the fast-food can be popularized among Americans to light.Consequently,we can find that some of the Americans’outlooks on life can be consistent with their fast-food culture.This thesis will be divided into four parts.The first part is the introduction and the last conclusion.The focus of this thesis is laid on the two middle parts which first display the five types of Americans’outlooks on life,then give the analysis of the reflection in fast-food culture.This thesis attempts to explore the Americans’outlooks on life.Although by the thesis we can not learn about a nation completely,we still know some aspects of their outlooks on life from fast-food culture.Key words:outlook;Americans;fast-food;

Commercial Bakery, Fast-Food, and Soft Drink Consumption and Quality of Life in the SUN Project

Objective: Few studies have related nutritional factors with quality of life in healthy populations. Our aim was to analyze the relationship between commercial bakery, fast food or soft drinks consumption and mental and physical quality of life. Study Design: This analysis included 8335 participants from the 'Seguimiento Universidad de Navarra' (SUN) Project (a multipurpose, dynamic cohort). Methods: The consumption of commercial bakery, fast food and soft drinks was assessed through a validated food-frequency questionnaire at baseline. Quality of life was measured after 4 years of follow-up with the Short-Form 36 (SF-36) Health Survey. Generalized Linear Models were fit to assess the regression coefficients (b) and their 95% confidence intervals (95% CI) for the association between commercial bakery, fast food and soft drinks consumption and each domain and the two standardized measures of the SF-36. Results: As compared to the participants in the lowest quintile of consumption, those participants in the highest quintile of consumption of commercial bakery, fast food and soft drinks showed a score significantly lower (>2 points) for vitality (b = -2.14, 95% CI = -3.31 to -0.96), role emotional (b = -2.23, 95% CI = -4.33 to -0.13), and role physical (b = -2.31, 95% IC = -4.26 to -0.36) domains with statistically significant dose-response relationships (p for trend < 0.05). When the food groups were analysed separately, significant inverse associations were found only for commercial bakery and fast-food consumption. Conclusions: The results suggest that high consumption of commercial bakery, fast-food and soft drinks at baseline was associated with worse scores on self-perceived quality of life. This association was stronger for the mental domains of the SF-36.

北京地区外卖快餐中12种矿质元素含量分析及初步膳食营养评估

采用电感耦合等离子体质谱法,对北京地区畅销的粥食面点、特色小吃、中式快餐、西式快餐4类外卖快餐100份样品中12种矿质元素的含量进行分析,并以该元素的日推荐摄入量和可耐受摄入量作为评估标准,对不同年龄人群进行初步膳食营养评估。结果表明:样品中矿质元素含量范围较宽,离散程度较大。全人群在各类外卖样品中,Na、I和Cr的摄入量能够满足日常膳食需要,而Ca、Mg和Fe的摄入量不足,K、Zn、Cu、Mn、Mo和Se的摄入不足表现在部分人群部分样品中。12种元素的摄入量在4类外卖之间存在不同程度的差异性,粥食面点中各元素摄入量均较低,K、Ca、Mg、Zn、Fe、Se和Cr的摄入量与其他3类表现出显著性差异。另外,外卖快餐中还存在摄入超标情况,不同年龄段Zn和I超标率分别为1.1%~5.3%和3.6%~14.3%。结果表明:长期外卖就餐人群应注意调整膳食结构,均衡摄入含肉类、蔬菜类、豆类和蛋奶类的外卖食物,适当补充各类摄入量不足的矿质元素,同时要关注外卖快餐带来“过度营养”的健康隐患,低龄未成年为重点关注人群。

基于胡塞尔现象学的“即刻乐动”减脂速食食品包装设计

随着经济的发展和物质生活的富足,肥胖问题日渐普遍,这对身材管理提出了较高的要求。运用胡塞尔现象学的本质直观法,从颜色、文字、部分到整体意向性,设计即刻乐动减脂速餐包装,来传递“健康”“动起来”的生活态度。

高铁列车冷链快餐食品质量与安全管理

本文探讨了高铁冷链快餐食品质量与安全管理的各个方面,包括其独特性、管理流程和保障措施。高铁冷链快餐食品特定的运输和保存条件对食品质量与安全提出了特殊要求,为确保食品质量与安全,餐饮企业应建立完善的质量管理体系及食品安全管理体系,覆盖从产品研发到销售的各个环节,并实施严格的供应商管控、异物控制和售前检查等措施,保障高铁冷链快餐食品的质量与安全,为乘客提供优质的餐饮服务。