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Article
Publication date: 5 February 2018

João Pedro Marques Lima, Sofia A. Costa and Ada Rocha

Excessive high caloric and nutritional intake has been associated with weight gain which is linked to an increased prevalence of cardiovascular disease, type 2 diabetes…

Abstract

Purpose

Excessive high caloric and nutritional intake has been associated with weight gain which is linked to an increased prevalence of cardiovascular disease, type 2 diabetes and several types of cancers. The purpose of this paper is to characterize the nutritional intake pattern of the population in terms of energy, macro and micronutrients.

Design/methodology/approach

There were assessed 513 workers of the University of Porto (UP) randomly selected. The Food Processor Plus was used to convert foods into nutrients and, to assess nutritional intake adequacy. Data were compared to Dietary Reference Intakes and with recommended ranges by the World Health Organization.

Findings

The intake of most individuals was above recommendations for protein, carbohydrates and sodium. The average of energy intake observed in UP employees was lower than data available for Portuguese general population. The protein, carbohydrates, total fat and water intake, cholesterol, saturated, monounsaturated, polyunsaturated fatty acids and sodium intake were found to be significantly higher for men. Significant differences were found for vitamin D and calcium between age ranges; Carbohydrates, sugar, monounsaturated fatty acids, cholesterol, water and vitamin K was significantly different between teachers and non-teachers.

Originality/value

According to nutritional intake analysis, food consumption of this population was unbalanced, attending to high protein, carbohydrates and sodium intake.

Details

British Food Journal, vol. 120 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 14 November 2016

Ilija Djekic, Kevin Kane, Nikola Tomic, Eleni Kalogianni, Ada Rocha, Lamprini Zamioudi and Rita Pacheco

This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities – Belgrade (Serbia)…

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4842

Abstract

Purpose

This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities – Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal).

Design/methodology/approach

A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing.

Findings

Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing.

Research limitations/implications

Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities.

Originality/value

In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.

Details

Nutrition & Food Science, vol. 46 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 12 March 2018

João Lima, Sofia Costa and Ada Rocha

Food consumed at work can be brought from home or taken in private or university restaurants. Knowing the contribution of food consumption in the workplace allows for the…

Abstract

Purpose

Food consumed at work can be brought from home or taken in private or university restaurants. Knowing the contribution of food consumption in the workplace allows for the identification of bad practices to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake. This paper aims to characterize food consumption and to determine the contribution of food consumption at the workplace to daily food intake of employees of the University of Porto (UP).

Design/methodology/approach

A cross-sectional observational study was conducted. The project was approved by Ethical Commission of the UP. The principles of Helsínquia Declaration were respected and the workers under examine accept to participate in the study, through an inform consent. Data were obtained through the application of a self-administrated questionnaire and through the application of a questionnaire including a 24 h recall. There were assessed 513 individuals randomly selected, and the majority of them were women.

Findings

In total, 92.8 per cent of them preferred to have meals at the workplace that contributed to about 39.6 per cent of the daily energy intake. Reported food consumption at the workplace contributed about 42.6 per cent of carbohydrates, 39.4 per cent of total fat and 36.8 per cent of proteins for daily intake. A low intake of water (39.2 per cent of whole ingestion) and a huge amount and contribution of the workplace (48.4 per cent) to daily sugar intake was observed. Higher nutritional intake was observed for women (p < 0.05). The energy contribution of meals at the workplace is in accordance with recommendations, except for breakfast, that is below.

Originality/value

This work allows to characterize food habits of university employees at the workplace and the identification of the contribution of meals eaten at the workplace for daily energy and nutritional intake. These data allow to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake.

Details

Nutrition & Food Science, vol. 48 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 21 October 2013

Manuela Ferreira, Margarida Liz Martins and Ada Rocha

– The purpose of this paper is to evaluate waste at a Portuguese university setting in order to suggest improvements on foodservice sustainability.

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2421

Abstract

Purpose

The purpose of this paper is to evaluate waste at a Portuguese university setting in order to suggest improvements on foodservice sustainability.

Design/methodology/approach

The work was developed during four weeks in order to allow the evaluation of parameters of an entire menu cycle. The index of waste/consumption (%) was obtained by the ratio between plate waste and the quantity of foods distributed, subtracting the weight of leftovers.

Findings

The average index of waste/consumption was approximately 24 percent, higher in the days with a fish menu, values considered unacceptable. Each canteen user is served with approximately 940 g of foods, from which only 660 g were effectively consumed, corresponding to 80 g of leftovers and 200 g of waste.

Originality/value

It seems possible and desirable to reduce food waste in order to optimize food unit profitability and sustainability. Reducing food waste will contribute to improve foodservice quality as well as consumer's satisfaction. Potential strategies to achieve this goal may include previous booking of meals, to adopt tray less during lunch and additionally analyze the eating patterns for a particular forecasted meal, and then prepare and serve food based on the appropriate forecast.

Details

British Food Journal, vol. 115 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 29 May 2019

Marcus Wilcox Hemais

Based on a decolonial perspective from Latin America, this paper aims to offer a different history of the creation of Brazil’s Consumer Defense Code (CDC), analyzing the…

Abstract

Purpose

Based on a decolonial perspective from Latin America, this paper aims to offer a different history of the creation of Brazil’s Consumer Defense Code (CDC), analyzing the process through which Eurocentric influences, especially coming from Consumers International (CI), became present in the development of the code.

Design/methodology/approach

A qualitative historical research was developed using marketing amnesia and decolonialism as its theoretical backdrop. Primary and secondary data are used as source of information. Primary data were obtained through interviews with two authors of the CDC. Secondary data were collected from academic articles and books, reports, magazines and consumer organization websites, as well as journalistic articles.

Findings

During the drafting of the CDC and after its promulgation, the presence of Eurocentric forces was constant, given the interests of CI and other agents in influencing Brazil’s consumer practices, subordinating them to those of the Global North. This Eurocentric presence was accepted by the Brazilian jurists that drafted the CDC, which led to the incorporation of both laws and bills from Eurocentric countries and the United Nations Guidelines for Consumer Protection into the code.

Originality/value

Such discussions are scarce in marketing, due to the area’s amnestic state regarding the past. While selectively forgetting certain pasts, marketing fails to both acknowledge its tendency to subordinate consumerist actions to those accepted by the Eurocentric world, and to establish analyses that deal with mimetic processes, to minimize asymmetries between companies and consumers, especially in emerging economies, and, even more, dichotomies between the Global North and the Global South.

Details

Journal of Historical Research in Marketing, vol. 11 no. 2
Type: Research Article
ISSN: 1755-750X

Keywords

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Book part
Publication date: 30 May 2017

Abstract

Details

Brazil
Type: Book
ISBN: 978-1-78635-785-4

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Article
Publication date: 29 July 2021

Marit Engen, Lars Fuglsang, Tiina Tuominen, Jon Sundbo, Jørn Kjølseth Møller, Ada Scupola and Flemming Sørensen

Employees are considered as important contributors to service innovation, but the literature is not unanimous about what employee involvement in service innovation…

Abstract

Purpose

Employees are considered as important contributors to service innovation, but the literature is not unanimous about what employee involvement in service innovation entails. To advance theoretical understanding of the topic, this paper develops a conceptual framework for analysing employee involvement in service innovations, reviews existing research on the topic and proposes a research agenda.

Design/methodology/approach

Different modes of employee involvement in service innovation are distinguished based on two dimensions: (1) the intensity of employee influence on service innovation and (2) the breadth of the innovation activity in which employees are involved. This conceptual framework is abductively developed through a literature review of empirical service innovation studies to identify and analyse whether and how these modes of employee involvement are manifested in the service innovation literature.

Findings

The findings delineate six modes of employee involvement in the reviewed service innovation studies. Employees are primarily seen as having a strong influence on situated innovation activities but a limited influence on systemic innovation activities. The findings show that more research is needed to assess the connections between different modes of employee involvement.

Practical implications

The findings can be used by practitioners to assess the possibilities different modes of employee involvement may bring to service innovation activities.

Originality/value

The proposed conceptual framework and the analysis of current research and research gaps in service innovation studies provide a clear research agenda for progressing multidimensional understanding of employee involvement in service innovation.

Details

Journal of Service Management, vol. 32 no. 5
Type: Research Article
ISSN: 1757-5818

Keywords

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Book part
Publication date: 16 November 2020

Ana Marcela Ardila Pinto, Marcos Fontoura De Oliveira, Bruna Barradas Cordeiro and Laíse Lorene Hasz Souza e Oliveira

Since the 1990s, several policy instruments have been produced in Belo Horizonte, Brazil, to improve accessibility to urban mobility systems, especially for people with…

Abstract

Since the 1990s, several policy instruments have been produced in Belo Horizonte, Brazil, to improve accessibility to urban mobility systems, especially for people with disabilities. However, the city still faces important shortcomings in understanding the demands of the population with disabilities and in implementing an appropriate urban structure. The present work identifies mobility practices and demands for accessibility of this population based on a descriptive analysis of the city’s origin/destination survey (2012) and results of a focus group with representatives of the population with disabilities and public authorities. The analysis demonstrates that the demands of persons with reduced mobility are characterised first by a high level of immobility, comparing to people without disabilities, which has important consequences on access to urban goods, especially jobs and health and educational services. Second, mobility has a relevant role in producing forms of discrimination and exclusion. Third, in addition to the problems faced by the general population, people with reduced mobility also face greater challenges in using transport systems. Ultimately, this analysis points out that the main needs for people with disabilities are related to the problems of articulation between public places and transportation systems, both in terms of infrastructure and in terms of attitude and behaviour of service providers and other citizens.

Details

Urban Mobility and Social Equity in Latin America: Evidence, Concepts, Methods
Type: Book
ISBN: 978-1-78769-009-7

Keywords

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Article
Publication date: 18 January 2021

Ami Fitri Utami and Irwan Adi Ekaputra

This paper aims to examine about the nature and strategy of current competitive dynamics by FinTech lending Indonesia players.

Abstract

Purpose

This paper aims to examine about the nature and strategy of current competitive dynamics by FinTech lending Indonesia players.

Design/methodology/approach

This paper uses both primary and secondary data. Interviews of several executives of a FinTech lending firm are done to gain direct insight of how the firms strategize their business operation. On the other hand, secondary data from internet search (e.g., OJK’s Website, FinTech Lending firm’s websites) are used to grasp the overview of the industrial landscape.

Findings

The study confirms that differentiation, collaboration, compliance and strong internal resources (e.g. team and funding) are the most pivotal elements for FinTech lending success. The study also confirmed the FinTech lending industrial landscape as an emerging and fragmented industry.

Research limitations/implications

This paper offers an original and detailed solution about how the FinTech lending company strategies may survive in a dynamic competition. The paper also shows the industrial analysis of the FinTech lending industry, which is rarely discussed in previous research. However, this study only focused on the lending sub-sector of FinTech, and the sample for primary data is highly limited (only three interviews).

Practical implications

This paper proposes a strategy that can be conducted by FinTech lending companies to achieve their business goals, including business growth, profits and improve financial inclusion in Indonesia. This perspective can act as a means to create practical modus operandi for policymakers and practitioners, especially FinTech lending companies in Indonesia.

Originality/value

This paper offers an original and detailed solution about how the FinTech lending company strategies may survive in adynamic competition. This study also provides a theoretical framework for use in further empirical research into the process of resource mobilization from FinTech lending Indonesia companies.

Details

Journal of Science and Technology Policy Management, vol. 12 no. 2
Type: Research Article
ISSN: 2053-4620

Keywords

Content available
Article
Publication date: 7 August 2020

Yee Vern Ng, Tengku Alina Tengku Ismail and Wan Rosli Wan Ishak

Demand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of type 2 diabetes mellitus. Overripe banana has been…

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1549

Abstract

Purpose

Demand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of type 2 diabetes mellitus. Overripe banana has been discarded due to its low quality and appearance. However, overripe banana exhibits rich sources of natural sweetener and dietary fibre which could potentially be used as a novel food ingredient in bakery product. Thus, the study aims to determine the nutritional properties, sensory acceptability and glycaemic index (GI) value of chocolate cookies formulated with overripe banana sweetener (OBS) as partial replacement (10, 15 and 20%) for table sugar and utilization of overripe banana residue (OBR) as partial replacement (8%) for wheat flour.

Design/methodology/approach

Nutritional composition was analysed using AOAC methods and sensory acceptability using 7-point hedonic scaling method. In Vivo GI determination was continued according to FAO/WHO method.

Findings

Incorporation of OBR and OBS significantly (p < 0.05) increased nutritional values of chocolate cookies. Chocolate cookies formulated with 8% OBR +20% OBS recorded the highest TDF (7.80%) and ash (1.47%) content. Sucrose content of chocolate cookies was reduced significantly with increasing level of OBS. Sensory scores for control and 8% OBR-incorporated cookie were not significant difference for all the sensory attributes. Moreover, incorporation of OBS up to 15% produced higher scores in term of aroma, flavour and overall acceptance. Three formulations of chocolate cookies (control, 8% OBR and 8% OBR +15% OBS) were selected for GI testing and recorded GI values of 63, 56 and 50, respectively.

Originality/value

Overripe banana can be used as a food ingredient in developing high fibre and low-GI cookie.

Details

British Food Journal, vol. 122 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

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