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The purpose of this paper is to evaluate the energy density (ED) of workers' diets and examine their relationship with nutrient intake, diet quality, socio‐demographic and anthropometric factors.

Dietary data were collected by a 24‐hour recall. ED, defined as energy per unit weight of diet, included all food and excluded all beverages. Diet quality was evaluated using the Brazilian version of the health eating index. The associations between ED and socio‐demographic variables and body mass index were examined using regression models.

The study evaluated 201 individuals: 51 percent male; mean age 33.4 years (SD=9.5); 43 percent overweight. Women and men presented similar mean ED: 1.99 (95 percent CI: 1.90‐2.09) and 1.95 (95 percent CI: 1.89‐201). ED was inversely associated with age (β: −0.009; 95 percent CI: −0.015; −0.002) and with leisure physical activity (β: −0.049; 95 percent CI: −0.096; −0.002) and directly associated with liquid intake during meals (β: 0.159; 95 percent CI: 0.003; 0.285). Diets with higher ED were of lower quality: richer in total fat, saturated fat, trans fatty acids and added sugars, and concomitantly providing less vitamin C and less fiber. There was no association between ED and anthropometric variables.

The high ED diets consumed by these workers might represent a risk, because of the relationship between low quality diets and chronic diseases like cardiovascular disease, obesity and cancer.

The purpose of this paper is to evaluate the effects of an intervention to reduce the energy density of meals in the workplace food environment.

This study was conducted on a cosmetics manufacturer that employed 243 people, and was divided into three phases: diagnostic evaluation; development and testing of modifications to the energy density of the preparations; and evaluation of the results obtained. To evaluate the menus, the Meal Quality Index was used. This index consists of five components ranging from 0 to 20 points: “Adequacy of availability of vegetable and fruit”, “Carbohydrate availability”, “Total fat availability”, “Saturated fat availability” and “Menu variability”. The Kruskal‐Wallis test was used to evaluate differences in phases 1 and 3.

The classification, according to the scores for the Meal Quality Index, showed that there was an improvement in the menus, with a decrease in inadequate menus from 31 per cent to 5 per cent and in menus needing improvement from 44 per cent to 29 per cent.

Changes that are relatively simple to implement and reproduce regarding meal production may contribute towards controlling the obesity epidemic, through discouraging the obesogenic environment, especially among captive healthy customers such as workers who use the food services in their workplaces.

The purpose of this paper is to present a first proposal of a healthy dietary diversity index to evaluate meals in self-service restaurants.

This was a cross-sectional, descriptive pilot study in a Brazilian buffet-style restaurant. The study group was selected by systematic sampling and consisted of 678 individuals aged 16-81 years, who were regular diners at a selected restaurant during lunchtime. Photographs were used to assess food choices and a sociodemographic questionnaire was administered to the subjects. A healthy dietary diversity model was created following WHO recommendations and the Brazilian Food Guide. A consensus workshop was conducted with experts to discuss and classify certain dishes as more or less healthy (high/low energy density). The model attributed negative (−3.0-0.0) and positive (0.0-12.0) scores to different food groups. Higher scores meant greater diversity on the plate, and therefore a greater chance of a healthy meal (=9.0), while a lower score reflected a higher variety of energy-dense foods, such as fried dishes (=6.0).

Most diner’s plates (65.3 per cent) obtained low diversity score indexes (=6) and were considered inadequate, represented the dishes where intake should be controlled from a nutritional viewpoint (over caloric meal). There was a significant association between healthy diversity scores (=9.0) and low variety of high energy density dishes on the plates.

This method of assessing the healthy dietary diversity of a main meal could be tested as an innovative model for investigating the food choices of individuals who eat away from home.

Since the early 1970s up to recently Indonesia has shown a remarkable economic development process. As a result, in 1993 the country moved into the lower middle‐income group of countries (as classified by the World Bank). During the 1980s the country's economy had about 6 percent per annum average growth in gross domestic product (GDP) and it increased to about 7 percent a year in 1994 and 1995. In 1994 the country's per capita gross national product (GNP) reached an estimated US$884. It is expected that if Indonesia can sustain its present economic growth of 7 percent per year the country's per capita income would rise to over US$1,000 before the end of this century.

The purpose of this paper is to report a case study in which artificial neural network (ANN) has been used for performing fuzzy logic based leanness assessment.

Leanness is the measure of lean manufacturing practice. Fuzzy logic has been used for the calculation of leanness. To improve the effectiveness of computation, ANN tool has been used in this study. The network has been modeled, trained and simulated using the MATLAB software.

The disadvantages associated with the scoring method has been overcome by the deployment of fuzzy logic. The problem associated with manual computation has been overcome by the application of ANN. The simulated model has been validated by measuring the leanness level of the case organization.

The case study has been carried out in a single electronic switches manufacturing organization. In the fuzzy logic approach, triangular fuzzy numbers are being used in the present study.

The paper reports a case study conducted in an Indian transformers manufacturing organisation. Hence, the results derived from the study are validated in a real time manufacturing environment.

The idea of applying ANN for fuzzy logic based leanness assessment is the original contribution of the authors.

The purpose of this paper is to assess the impact of a worksite nutritional intervention on the dietary quality of adult workers from the city of São Paulo, Brazil.

A 6-month controlled community trial was performed involving 236 workers from São Paulo, Brazil. The intervention was implemented through interactive software that sends recommendations about diet and physical activity by e-mail. Data were collected for all participants using a 24-hour dietary recall and also for a sub-sample containing 25.4 per cent of the participants. Diet quality was assessed by the diet quality index adjusted (DQIa) comprising 10 components (grains and tubers; vegetables; fruits; milk and dairy products; meat and eggs; beans and legumes; total fat; saturated fat; sodium; and variety), scored from 0 (inadequate consumption) to 10 (recommended consumption). Intragroup impact of the intervention was assessed according to variation in total DQIa, its components and energy consumption. Impact adjusted between groups was also determined.

The intervention yielded improvements in DQIa and for the components cereals and tubers, vegetables, milk and dairy products and total fat. The workers who had a worst diet quality before the study were more susceptible to the intervention, which improved significantly the diet quality, with an adjusted impact of +6.4 points.

Few behavioral interventions have been performed using technologies, like e-mail, to encourage a healthy lifestyle. This study shows the importance of the counseling to promote a higher-quality diet, which can result in control of the obesity.

Service matching is defined in this paper as the process of combining a new service with one or more existing services. A recurring problem for service designer is to match new services with existing ones. This process may be seen as the fundamental action for the development of a service network. The purpose of this paper is to evaluate the consequences that may follow from service matching.

Through an analogy with living organisms in natural ecosystems, the service relationship deployment (SRD) allows the investigation of the possible relationships between matched services.

This paper presents a new method, named SRD, developed to support the process of service matching in the early design phases of a new service. The description of the method is supported by some practical examples.

The focus of the scientific community on the problem of matching new services with existing ones, is very limited. This paper proposes a new methodology to address this issue.

This paper aims to evaluate the association between carbohydrate quality index (CQI) and nutrient adequacy in Iranian adults.

A total of 268 men and women with ages ranged from 18 to 70 years were evaluated in a cross-sectional study. The CQI was calculated by adding together the three components, namely, the ratio of solid to total carbohydrate, dietary fiber and glycemic index. The scores of three components were summed to calculate the CQI, with a higher score indicating a higher dietary carbohydrate quality. The odds ratios (ORs) of nutrient adequacy ratio (NAR), defined as the ratio of intake of a nutrient to the age- and gender-specific recommended dietary allowance, for the intake of energy and 10 nutrients across quartiles of the CQI were calculated by logistic regression analysis and expressed with 95% confidence intervals (CIs).

CQI ranged between 3 to 15 (mean ± SD: 9 ± 1.9). Being in top versus bottom quartile of the CQI was associated with a higher NAR of folic acid (OR: 3.20, 95% CI: 1.06–9.62; P-trend: <0.001), vitamin A (OR: 3.66; 95% CI: 1.46–9.17; P-trend: <0.001), magnesium (OR: 5.94; 95% CI; 1.71–20.53; P-trend: <0.001), vitamin C (OR: 7.85; 95% CI; 2.99–20.59; P-trend: <0.001).

A higher CQI was associated with greater micronutrient consumption adequacy in Iranian adults. The results suggest that increasing the consumption of total fiber and solid carbohydrates and decreasing the glycemic index of the diet and liquid carbohydrates can improve micronutrient intake adequacy.

Using the lenses of social exchange and reactance theories, this study examines the relationships between abusive supervision and both turnover intentions and job satisfaction. The moderating role of employee depression in the relationship between abusive supervision and these specific work outcomes is also investigated, by incorporating the conservation of resources theory.

Quantitative data were collected from a sample of 221 frontline retail employees, across shopping malls in the Caribbean nation of Trinidad. A 3-step multiple hierarchical regression analysis was performed to test the relationships.

The findings provided support for the propositions that abusive supervision predicts job satisfaction and turnover intentions, respectively. Employee depression moderated the relationship between abusive supervision and job satisfaction but did not moderate the relationship between abusive supervision and turnover intentions.

While existing research has explored the relationships between abusive supervision, job satisfaction and turnover intentions, limited studies have investigated the moderating role of employee depression. This study contributes to understanding this pervasive workplace issue by investigating a relatively unexplored moderating effect.

This paper aims to understand the two-way interaction between corporate social responsibility (CSR) and the attractiveness of organization to job seekers (AOJS).

A system dynamics model is developed in the form of a causal loop diagram (CLD) that explains the CSR-AOJS interaction dynamically. To test the credibility of the developed model, the survey data are used to validate the causal relationships in the CLD.

This study found that developing an effective strategy or tool by capturing various essential CSR elements can attract potential job seekers.

The developed model is relevant to policymakers, decision-makers and managers when strategizing the CSR plan to attract potential job seekers.