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Article
Publication date: 29 November 2021

Cláudia Viegas, João Lima, Cláudia Afonso, András Jozsef Toth, Csaba Bálint Illés, András Bittsánszky, Zvonimir Šatalić, Sanja Vidaček Filipec, Valeria Fabijanic, Samuel Duran, Jairo Alonso Torres, Monica Spinelli, Andrea Matias, Ana Maria Souza Pinto and Ada Rocha

The aim of this study is to identify and characterize kids' menu offer in fast-food and traditional restaurants located in shopping centres in five different countries.

Abstract

Purpose

The aim of this study is to identify and characterize kids' menu offer in fast-food and traditional restaurants located in shopping centres in five different countries.

Design/methodology/approach

An observational cross-sectional study is carried out, though a study was performed in all restaurants located in shopping centres from main cities, in five countries: Brazil, Chile, Croatia, Hungary and Portugal. A tool for assessing the quality of menus is used for the analysis (Kids Menu Healthy Score (KIMEHS)). Menu prices between countries were compared.

Findings

A total of 192 kids' menus were collected, 44 in Portugal, 57 in Brazil, 66 in Chile, 15 in Hungary and 10 in Croatia. All the countries have average negative KIMEHS values for the menus, indicating that the offer is generally poor in terms of healthy options. The cost of children's menus in European countries is generally low. In Brazil, the price is significantly more expensive, which may limit the accessibility by social economically deprived populations. No significant differences were found in the average cost of meals from different restaurants typology. Traditional/Western restaurants present the highest price.

Practical implications

Globally, kids' menus are composed by unhealthy food items, pointing to the need of improvements in food availability, aiming to promote healthy food habits among children.

Originality/value

This study presents innovative data on children's menus, allowing for characterization of meals offered to children and comparison between different countries.

Key points

  1. Kids’ menus are composed by unhealthy food items.

  2. Improvement of kids' menus quality will promote children food habits.

  3. Healthier out-of-home food consumption will contribute to public health.

Kids’ menus are composed by unhealthy food items.

Improvement of kids' menus quality will promote children food habits.

Healthier out-of-home food consumption will contribute to public health.

Details

British Food Journal, vol. 124 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

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 and…

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

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), Manchester…

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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

Keywords

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

Keywords

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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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

Keywords

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 process…

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

Book part
Publication date: 12 September 2024

Anushka Lydia Issac

As Industry 4.0 revolutionizes workplaces with unprecedented technological advancements, this chapter underscores the paramount importance of prioritizing human well-being and…

Abstract

As Industry 4.0 revolutionizes workplaces with unprecedented technological advancements, this chapter underscores the paramount importance of prioritizing human well-being and engagement. It navigates through a comprehensive array of strategies and practices that empower organizations to forge a work environment that is not only technologically advanced but also profoundly supportive, gratifying and motivating for employees (Froschauer et al., 2021). By elucidating how organizations can empower employees with autonomy while fostering collaborative endeavours, it uncovers a pathway to empowerment and job satisfaction (Caldarola et al., 2019; Kadir & Broberg, 2021). This chapter illustrates how organizations can harness these technologies to provide tailored growth experiences, thereby contributing to a thriving workforce. Navigating the ethical landscape of the digital workplace, this chapter examines the profound implications of Industry 4.0 on employee well-being. Delving into issues of privacy, transparency and equitable treatment, it imparts essential considerations for organizations seeking to align their practices with ethical imperatives. The methodology will incorporate case studies specific to the UAE market, providing a localized lens through which to analyze and implement human-centred workplace strategies (Mütze-Niewöhner et al., 2022; Urrutia Pereira et al., 2022). This chapter presents a holistic guide for organizations seeking to infuse human-centred principles into their Industry 4.0 workplaces (Caldarola et al., 2019; Longo et al., 2022). By championing well-being, job satisfaction and fulfilment, it equips leaders and decision-makers with actionable strategies to cultivate a work culture that thrives amid the rapid march of technological progress (Aromaa et al., 2019; Froschauer et al., 2021).

Content available
Book part
Publication date: 30 May 2017

Abstract

Details

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

Abstract

Details

Lived Experiences of Exclusion in the Workplace: Psychological & Behavioural Effects
Type: Book
ISBN: 978-1-80043-309-0

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 entails. To…

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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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