Academic literature on the topic 'Restaurants, caribbean area'

Abstract Objectives Hispanics experience diet-related health disparities in comparison to non-Hispanic whites. Community nutrition environments can influence health outcomes, but restaurants are a largely untapped research area. This study examined how Hispanic Caribbean Restaurants (HCR) promote healthy eating through menu design, and which HCR characteristics are associated with healthy menu images (HMI). We hypothesize that HMI will be associated with more affluent neighborhoods. Methods We examined the nutrition environment in a random sample of 89 HCR in NYC. This analysis included a subsample of HCR that had menus with images (n = 51). HCR were classified as having “Healthy Menu Images” (HMI) if at least half of all images showed a potentially healthy option (i.e., non-fried entrée, a non-fried, non-starchy vegetable side, or both). Descriptive analysis and logistic regression were used to examine the association between HMI and restaurant characteristics, including Hispanic Caribbean cuisine served, type (fast-casual vs sit-down), and neighborhood characteristics (gentrification status, supermarket to bodega ratio, Hispanic-Caribbean population density). Significance was established at P < 0.10 accounting for the exploratory nature of the analysis. Results HMI were found in 39.2% of the sample and associated with neighborhood gentrification. Compared to HRC in non-gentrifying neighborhoods (poor), those located in gentrifying areas had higher odds for HMI (AOR:10.360, P = 0.052). No significant associations were found between HMI and supermarket to bodega ratio, restaurant type, Hispanic Caribbean population density, and cuisine type. Conclusions The design of a menu and its inclusion of images can direct a customer's attention to specific items, increasing the likelihood that those items will be ordered. Our research indicates potential disparities in HMI in HCR by neighborhood gentrification, underscoring inequities in these areas’ food environments. More research is needed to examine menu design in ethnic restaurants, to inform future health promotion interventions in low-income, non-gentrifying neighborhoods. Funding Sources CUNY PSC Award.

Abstract Objectives Examine the nutrition environment in Hispanic Caribbean (HC) restaurants, and identify restaurant-level factors associated with healthier nutrition restaurant environments. Methods We adapted the Nutrition Environment Measure Survey for Restaurants (NEMS-R) to HC cuisines and applied the instrument (NEMS-HCR) to a random sample of Cuban, Puerto Rican, and Dominican restaurants in New York City (n = 89). Descriptive and regression analysis examined the associations between the NEMS-HCR score and restaurant characteristics (HC cuisine, restaurant type, and midpoint price). Results No restaurant offered dishes labeled as healthy and almost none (2%) offered whole grains or fruit. Half of the restaurants (52%) had menus with a large proportion (>75%) of nonfried (NF) main dishes and three-quarters (76%) offered at least one vegetarian option. The most common environmental facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shakers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1–55.2 (mean = 39.7). Scores varied by cuisine and size category, but not by restaurant type (sit-down vs fast casual). Puerto Rican restaurants had the lowest mean score, compared with Dominican and Cuban restaurants (33.7 ± 6.8, 39.6 ± 6.4, 43.3 ± 6.9, respectively, P < 0.001). Small restaurants (<22 seats) had significantly lowest scores, compared with large and medium sized (36.7 ± 7.1, 41.3 ± 7.2, 41.6 ± 6.1, respectively, P < 0.05). Multivariate regression indicated that HC cuisine, restaurant size, and price were significantly associated with the score (P < 0.05). Price was found to have a significant quadratic association, where lower scores were found among lower and higher priced restaurants. Conclusions HC communities present more dietary risk factors than other Hispanic groups. Our study is the first to adapt and apply the NEMS-R to HC restaurants. Restaurants are increasingly important daily sources of food. As interventions targeting individual behavior change have shown limited impact, restaurants represent an important environmental target for health promotion. The assessment showed areas for potential improvements in food offerings and environmental cues to encourage healthful choices in HC restaurants. Funding Sources CUNY PSC Award and NIH/NHLBI Career Development Award (K01).

Objective: To adapt and apply the Nutri­tion Environment Measures Survey for Res­taurants (NEMS-R) to Hispanic Caribbean (HC) restaurants and examine associations between restaurant characteristics and nutrition environment measures.Methods: We adapted the NEMS-R for HC cuisines (Cuban, Puerto Rican, Dominican) and cardiovascular health-promoting fac­tors, and applied the instrument (NEMS-HCR) to a random sample of HC restau­rants in New York City (NYC) (N=89). Multivariable linear regression was used to assess independent associations between NEMS-HCR score and restaurant charac­teristics (cuisine, size, type [counter-style vs sit-down] and price).Results: None of the menus in the res­taurants studied listed any main dishes as “healthy” or “light.” More than half (52%) offered mostly (>75%) nonfried main dishes, and 76% offered at least one vegetarian option. The most common facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shak­ers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1-55.2 (mean=39.7). In multivariable analyses, scores were significantly related to cuisine (with Puerto Rican cuisine scoring lower than Cuban and Dominican cuisines), and size (with small [<22 seats] restaurants scoring lower than larger restaurants). We found a significant quadratic association with midpoint price, suggesting that scores increased with increasing price in the low­est price range, did not vary in the middle range, and decreased with increasing price in the highest range.Conclusions: Our application of the NEMS-R to HC restaurants in NYC revealed areas for potential future interventions to improve food offerings and environmental cues to encourage healthful choices. Ethn Dis. 2020;30(4):583-592; doi:10.18865/ed.30.4.592

There are good reasons for assuming that places symbolic for and valued by black people exist in Britain, One such locale is London's Notting Hill, which was, with Brixton, one of the two earliest zones of Afro-Caribbean settlement in the metropolis from the mid-1950s onwards. Notting Hill was also, in 1958, the locus of riots by young white people against black immigrants; the site of the Mangrove Restaurant, associated with the Black Power movement, and harassed continually by the police from its establishment in 1969 until its demise in 1991, Also, most notably, this area is the venue for the vast, annual, black-accented Notting Hill street carnival. These attributes did not, however, seem to engender strong responses in interviews with a set of twelve families of Barbadian origin. The interviewees, now materially successful, no longer inhabited the neighborhood, nor did their London-raised adult children. For the thirty-four interviewees, Notting Hill was a place that might once have been important for black people, but was no longer greatly valued for any such symbolisms; its looming gentrification by whites, for example, was not viewed with regret. This weak attachment to the place Notting Hill—or indeed to any other purportedly ‘black’ locales in London or Britain—has multiple sources in the particularity of this set of respondents: middle-class, respectable, generally conservative, homeowners, many of whom exhibit marked Barbadian island chauvinism. Most strikingly, some of the households still, after over thirty years in London, view themselves only as sojourners in Britain, who will before long return home to Barbados. Indeed, at least one household already has.

[Introduction] This manual contains guidance for risk-based inspections of food processing, preparation, retail and restaurants that countries can consult and adapt/adopt in developing a risk-based food business inspection program for their specific context. It is intended to help countries implement risk-based inspection systems that are consistent with international standards. This document builds on the FAO Risk Based Food Inspection manual (2008) and draws on the more recent guidance developed for governments by Codex Alimentarius, in particular, the Principles and Guidelines for National Food Control Systems (CAC/GL 82-2013) and the General Principles of Food Hygiene (CAC/RCP 1-1969). Table of contents RISK-BASED FOOD INSPECTION MANUAL FOR THE CARIBBEAN | Contributions and Acknowledgement | SECTION 1 - INTRODUCTION | SECTION 2 - GUIDING PRINCIPLES AND TERMINOLOGY | Guiding Principles | Terminology | SECTION 3 - RISK-BASED INSPECTION PLANNING AND REPORTING | National Food Profiles | Risk categorization for food | Risk categorization for food businesses | Risk-based inspection planning | General | Establishing inspection priorities | Developing an annual plan | Risk Based Inspection System Reporting | Delivery of planned activities | Program effectiveness | Conclusion | SECTION 4 - PROCEDURES FOR RISK BASED INSPECTION | Types or categories of food business inspection | General guidance | Preparation for the inspection | INSPECTION GUIDELINES AND PROCEDURES | Opening meeting | Guidance 1: Opening Meeting (Medium to large food businesses) | Guidance 2: Opening meeting (Micro and Small food businesses) | Documentation Review | Guidance 3: Documentation review of food businesses with written food control processes | Outside review | Guidance 4: Food business: Outside exterior inspection | Guidance 5: Food business (without a permanent building) outside inspection | Inside review | Guidance 6: Food business (inside) inspection | Guidance 7: Bakeries | Guidance 8: Bottling drinks | Guidance 9: Eggs | Guidance 10: Fish and Fish products | Guidance 11: Market vendors, bulk sales of fruit, vegetables, spices, rice, pulses | Guidance 12: Milk, Dairy | Guidance 13: Poultry and Meat | Guidance 14: Restaurant/Cooked Food | Guidance 15: Retail | Guidance 16: Street food | Guidance 17: Warehouses, Storage facilities | Closing meeting, reporting and follow up | Guidance 18: Medium to Large Food Businesses | Guidance 19: Small and Micro Food Businesses | APPENDIX | Appendix 1: National food profiles | Appendix 2: Food Risks (Information and examples) | Appendix 3: Food business risk scores (draft) form | Appendix 4: Rating guide | Decision tree for rating level of non-compliance | Appendix 5: Inspection Report and Corrective Action Form | Appendix 6: Guidance on Labelling Review (Generic) | Appendix 7: Planning Example | Appendix 8: Case Studies | Case study 1: Retail | Case study 2: Small manufacturer of condiments | Case study 3: street food (doubles) | GLOSSARY | REFERENCES

About 29 percent of teenagers are bullied at school in the Caribbean. Victims of bullying are more lonely, sleep less, and have fewer friends than do their nonbullied peers. Although victims of bullying eat more frequently at fast food restaurants, they also experience more periods of hunger than do nonbullied children. Acting out with the goal of being considered a "cool" teenager does not work; even if adolescents frequently smoke cigarettes, bullies may still intimidate and harass them. The opposite is true for virgins. Good parenting can, however, make a difference in preventing a child from being a victim of bullying. Growing international evidence has shown that school-based programs can reduce the prevalence of bullying and that bullying has long-term negative consequences into adult life (for both bullies and victims).

The lockdowns implemented in Latin America and the Caribbean in March 2020 reduced the share of people who travel more than 1 km (about 0.6 miles) per day by 10 percentage points during the 15 days following its implementation. The effects of the lockdowns declined over time: the effect amounted to 12 percentage points during the first week and to 9 percentage points during the second week of the implementation of the lockdowns. In contrast, school closures reduced mobility by only 5 percentage points, and no effects were found for bar and restaurant closures or the cancellation of public events. The results suggest that lockdowns are a tool that can produce reductions in mobility quickly. This is important given the expectation that reduced mobility slows the spread of COVID-19.