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M.Zarak, Syed AlMunir, and Adam J. H. "Study on Generation and Composition of Solid Waste Produced in UNIMAS Cafeterias." Journal of Civil Engineering, Science and Technology 1, no. 1 (August 1, 2009): 1–6. http://dx.doi.org/10.33736/jcest.68.2009.
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UNIMAS's cafeterias generate solid waste everyday and there are 11 cafeterias operating in UNIMAS. The study involved two main cafeterias which are located at Bunga Raya and Alamanda colleges. The objective of the study was to determine the waste generation and composition of solid waste generated by the cafeterias. The study was done by collecting data from both cafeterias on Monday, Wednesday and Friday. The collected waste were weight, mixed, quartered and the composition of the samples were then determined. The amount of waste generated daily in Bunga Raya cafeteria was more compared to that generated in Alamanda cafeteria. Food scraps were the highest component in the solid waste for both cafeterias, followed by plastics, papers, and non-ferrous metal. The energy that can be generated from waste from the whole cafeterias in UNIMAS was estimated at 95, 444.33 kJ/kg/day. According to the study, the solid waste management can be more efficient by minimizing the food preparation by the cafeteria operators. Besides that, the study can create awareness among students regarding the potential energy that can be harvested from the solid waste.
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Anggraeni, Dewi. "SISTEM INFORMASI TATA KELOLA PENDAFTARAN KONTRAK CAFETARIA DAN RESTORAN PT. ANGKASA PURA II BANDARA MINANG KABAU." JURTEKSI (Jurnal Teknologi dan Sistem Informasi) 5, no. 1 (January 18, 2019): 43–50. http://dx.doi.org/10.33330/jurteksi.v5i1.296.
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Abstract: Information systems for processing data on registration of contracts for cafeterias and restaurants regulate all the needs of system users, as well as presenting needed and effective reports. The information system for processing data on registration of contracts for cafeterias and restaurants has data entry for tenants, places, cafeteria and restaurant management, and contract registration, tenant data search process, and cafeteria and restaurant contract data search process and produces list of tenant names, cafe per contract report month, cafeteria and restaurant contract report per year where all the processes were done manually beforehand. Keywords: Information System, Cafeteria and Restaurant Contract Registration, PT. Angkasa Pura II Abstrak: Sistem informasi pengolahan data tata kelola pendaftaran kontrak Cafetaria dan Restoran mengatur semua kebutuhan pengguna sistem, serta menyajikan laporan-laporan yang dibutuhkan dengan efektif dan efesien. Sistem informasi pengolahan data tata kelola pendaftaran kontrak Cafetaria dan Restoran memiliki entri data penyewa, tempat, manajemen cafetaria dan restoran, dan pendaftaran kontrak, proses pencarian data penyewa, dan proses pencarian data kontrak cafeteria dan restoran serta menghasilkan daftar nama penyewa, laporan kontrak cafe per bulan, laporan kontrak cafetaria dan restoran per tahun yang dimana semua proses tersebut dikerjakan secara manual sebelumnya.Kata kunci: Sistem Informasi, Pendaftaran Kontrak Cafetaria dan Restoran, PT. Angkasa Pura II
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Onufrak, Stephen J., Hatidza Zaganjor, Latetia V. Moore, Heather C. Hamner, Joel E. Kimmons, Leah M. Maynard, and Diane Harris. "Foods Consumed by US Adults From Cafeterias and Vending Machines: NHANES 2005 to 2014." American Journal of Health Promotion 33, no. 5 (January 2, 2019): 666–74. http://dx.doi.org/10.1177/0890117118821846.
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Purpose: As part of wellness efforts, employers may seek to improve the nutritional quality of foods offered and consumed in cafeterias and vending machines. However, little is known about who consumes food from these venues and the types and dietary quality of the foods consumed. Design: Cross-sectional. Setting: Nonschool cafeterias and vending machines. Participants: US adults ≥20 years old. Measures: Prevalence of consuming foods, most common foods eaten, leading calorie sources, 2010 Healthy Eating Index Analysis: Using 24-hour dietary recall data from NHANES 2005-2014 (N = 25,549 adults), we estimated the prevalence of consuming foods, assessed the most commonly consumed foods, and calculated dietary quality of foods. Results: On a given day, 3.1% of adults consumed foods from cafeterias and 3.9% from vending machines. Consumers averaged 692 kcal from cafeterias and 264 kcal from vending machines. Cafeteria consumers had higher income and education, while vending consumers were more likely to be male and younger adults. Common cafeteria foods included vegetables and fruits, but cafeteria foods were generally high in sodium and low in whole grains. Sugar-sweetened beverages and candies accounted for approximately half of all vending calories. Conclusion: Foods chosen from cafeterias and vending machines do not align well with the Dietary Guidelines for Americans. Improving the dietary quality of foods consumed from these venues could impact millions of adults.
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Mui -Ling Chang, Dyana, and Norazah Mohd Suki. "Students’ Satisfaction of Food Services at the University Cafeteria: a Comparative Study Via PLS Approach." International Journal of Engineering & Technology 7, no. 3.21 (August 8, 2018): 61. http://dx.doi.org/10.14419/ijet.v7i3.21.17097.
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This research investigated the effect of food quality, price fairness, staff performance, and ambience on students’ satisfaction of cafeteria food services by comparing responses from Universiti Malaysia Sabah (UMS), Malaysia with Mercu Buana University (MBU), Indonesia. Data was analysed using the Partial Least Squares (PLS) application in SmartPLS computer software version 2.0. Path coefficients from PLS results revealed ambience as the most significant predictor of students’ satisfaction of food services at the university cafeteria in both UMS and MBU settings, followed by aspects of staff performance and food quality. It is imperative for university cafeteria operators at both sites to uplift students’ satisfaction of food services at their cafeterias by enhancing ambiance such as installing decorations that project a warm and cosy environment. The result of these findings could be utilised as guidelines for the respective university management to incorporate elements that could improve food services in their cafeterias thus increasing the satisfaction of their users (students).
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A.R., Abdul Rais, Zahari M.S.M., Chik C.T., and Hanafiah M.H. "Re-patronization at hospital healthy cafeterias: what does it take for the occurrence?" British Food Journal 121, no. 8 (August 5, 2019): 1763–81. http://dx.doi.org/10.1108/bfj-01-2019-0044.
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Purpose The purpose of this paper is to confirm the inter-relationship between healthy cafeteria attributes, perceived value, eating behaviour, satisfaction and post-purchase behaviour in the hospital setting. Design/methodology/approach A conceptual model proposed comprises of five latent variables representing healthy cafeteria attributes, perceived value, eating behaviour, satisfaction and post-purchase behaviour. A total of 570 completed questionnaires were collected, and the hypotheses were tested using structural equation modelling. Findings This study found that eating behaviour and satisfaction significantly mediates the relationship between healthy cafeteria attributes and customers’ post-purchase behaviour. Meanwhile, customers’ perceived value weakly moderates the relationship between healthy cafeteria and eating behaviour. Originality/value This paper is among the first few which attempt to holistically measure the attributes that influence people to visit healthy cafeterias and the subsequent effect they have towards their post-purchase behaviour. The novelty of this study is portrayed through the inclusion of eating behaviour and the perceived value dimension in healthy foodservice study, which is still minimal compared to commercial foodservice.
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Md Mansor, Mohamad Naqiuddin, Norhidayah Mohd Rashid, Hairunnisa Ma’amor, Nur Idayu Badrolhisam, and Nor Intan Shamimi Abdul Aziz. "Vending Machine Purchasing Experience Among Students in the University’s Residential College." Journal of International Business, Economics and Entrepreneurship 3, SI (December 15, 2018): 8. http://dx.doi.org/10.24191/jibe.v3isi.14419.
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University colleges provide cafeteria for student living on campus to purchase foods. These cafeteria open on daily basis, located in separate building and usually within a walking distance from college. A college cafeteria system often has a virtual monopoly on the students due to an isolated location and less competition for on-campus food. There is situation where students must wait for a long time to purchase pre-cooked or ordered foods. The situation will become worse when students are hungry at night and the cafeteria is already closed. In addition most of the cafeterias are closed during semester break since only few students stay at the college. Alternatively, purchasing foods via vending machines are adaptable and acceptable since it operates twenty-four hours seven days a week. Vending machine can provide variety of foods and drinks with affordable price range. This study aims to investigate the purchasing experience among university’s residential college students by using vending machine. The result will help vending machine operators develop and customize their own machines to better serve the customers’ needs.
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Danziger, J. "Cafeteria." Minnesota review 2011, no. 76 (June 1, 2011): 60–61. http://dx.doi.org/10.1215/00265667-1222038.
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Polak, Rani, David Pober, Elliot M. Berry, Tehila Mazal, Rakefet Arieli, and Mati Ziv. "Improving the quality of foods available in a rural kibbutz cafeteria in Israel to align with a freshly prepared Mediterranean-style diet through a community culinary coaching programme." Public Health Nutrition 22, no. 17 (July 22, 2019): 3229–37. http://dx.doi.org/10.1017/s1368980019001721.
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AbstractObjective:To examine the impact of a community culinary coaching programme (CCCP) on cafeteria food alignment with a freshly prepared Mediterranean-style diet, and diners’ consumption habits and satisfaction.Design:A non-randomized, controlled, community-based participatory research programme. CCCP included eight 90 min coaching sessions with a community steering committee, 22 h of kitchen staff training, 12 h of pre-school staff training and 30 h of education for diners; control communities received no intervention. Outcomes, measured before and 12 months after programme initiation, included cafeteria food alignment with a freshly prepared Mediterranean-style diet through a food items list derived from the cafeteria food purchasing software, and adult diners’ consumption habits and satisfaction through questionnaires.Setting:Communal cafeterias of rural kibbutzim.Participants:Intervention: kibbutz with 493 adults and 214 children. Control: Two kibbutzim with a total of 487 adults and 206 children.Results:Intervention cafeteria food improved significantly in all Mediterranean index categories except nuts (legumes, wholegrain products, fish, MUFA/SFA P < 0·0001; fruits, vegetables P < 0·001; processed meats P = 0·004), and in the proportion of ultra-processed and unprocessed or minimally processed foods categories of the NOVA classification (−22 %, P < 0·001 and +7 %, P < 0·001, respectively), compared with the control community. The intervention group’s satisfaction was significantly improved in twenty-five (83 %) out of the thirty satisfaction items, compared with twelve (40 %) in the control group. No changes were identified in diners’ consumption habits in either intervention or control communities.Conclusions:CCCP might be useful in improving alignment of cafeteria food with a freshly prepared Mediterranean-style diet.
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Bördlein, Christoph. "Promoting Hand Sanitizer Use in a University Cafeteria." Behavior and Social Issues 29, no. 1 (February 10, 2020): 255–63. http://dx.doi.org/10.1007/s42822-020-00026-y.
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AbstractHandwashing is the most cost-efficient method to lower the risk of the transmission of infectious diseases. Especially before eating in public places like cafeterias, handwashing is recommended. Often, people do not wash their hands before eating because of the response effort associated with going to the bathroom. As an alternative way to improve hygiene, disinfection with a hand sanitizer gel is recommended. The current study used an A-B-C-A design (and a no-intervention control site) with prompts and feedback to increase the number of cafeteria patrons using hand sanitizer. Dispensers for hand sanitizer gel were placed at the entrance area of two halls of a university cafeteria. Intervention took place in one hall, whereas the other served as a control. After baseline, a poster explaining the usefulness of hand sanitizing was posted near the entrance of the cafeteria. This led to a doubling of the percentage of cafeteria patrons using the hand sanitizer, from 10.79% during baseline to 24.45%. A second poster provided feedback about the percentage of patrons sanitizing their hands and asked for more participation. This led to no further increases in hand sanitizing (23.73%). After all posters were removed, the percentage dropped to 15.63% in the mean. This research demonstrated that a simple, informative prompt can have a considerable impact on hand-sanitizing behavior. However, the role of feedback in such interventions remains questionable.
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Salhadi, Nuraini Amirah, Mohd Ramadan Ab Hamid, Noor Suzana Osman, and Norazmir Md Nor. "A Qualitative Study on the Determination of Healthy Cafeteria Practice in Selangor, Malaysia." Environment-Behaviour Proceedings Journal 2, no. 5 (March 19, 2017): 141. http://dx.doi.org/10.21834/e-bpj.v2i5.691.
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The prevalence of obesity around the world is increasing yearly. Dietary intake, physical inactivity, and sedentary lifestyle are the common causes of obesity. This situation has created an urge to improve a healthy eating environment in the community. Eating outside is more common nowadays especially during working hours. Workers normally will have their meal at the cafeteria. Their dietary intake is directly affected by the availability of food choices at the cafeteria. Thus, a qualitative study was conducted to identify the perceptions of healthy cafeteria among food operators in Selangor, Malaysia. Eleven food handlers at three selected cafeterias were recruited by a convenience sampling based on the inclusion criteria of the study. The respondents consist of three full-time managers, five full-time food handlers, and three full-time cleaners. Semi-structured interviews were conducted with the aid of video and audio recording. The phenomenon of interest was to explore the perceptions, suggestions, challenges and limitation of healthy cafeteria practice among cafeteria operators. The interview transcripts were analysed verbatim based on the objectives and identified themes of the study. Themes include food safety, food handling course, food availability, methods of cooking, foods’ hygiene and sanitation. Findings showed that most of the respondents have the similar understanding of healthy cafeteria in which includes healthy menu and clean environment. The respondents also have the knowledge on food safety. The challenges faced by the food handlers were making sure every staff has the correct understanding of healthy foods, using the safe kitchen utensils and financial constraint. Regarding promoting healthy cafeteria environment, the respondents suggested to provide printed educational materials, serve healthy menu selections, organise healthy eating campaign and provide appropriates kitchen utensils. This study revealed that training on food safety and education on healthy food choices are important to provide a healthy eating environment.Keywords: Obesity; Healthy Cafeteria, Food Safety; Healthy Eating.ISSN: 2398-4287© 2017. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.
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Dinh, Linh. "Earth Cafeteria." Chicago Review 44, no. 2 (1998): 2. http://dx.doi.org/10.2307/25304266.
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Rajbhandari-Thapa, Janani, Ashley Bennett, Farrah Keong, Wendy Palmer, Trisha Hardy, and Jean Welsh. "Effect of the Strong4Life School Nutrition Program on Cafeterias and on Manager and Staff Member Knowledge and Practice, Georgia, 2015." Public Health Reports 132, no. 2_suppl (November 2017): 48S—56S. http://dx.doi.org/10.1177/0033354917723332.
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Objectives: The goal of the Strong4Life School Nutrition Program is to promote healthy eating in school cafeterias in Georgia by training school nutrition managers and staff members to implement changes in the cafeteria to nudge children to make healthier choices. The objective of our study was to evaluate program effect on (1) school nutrition manager and staff member knowledge of evidence-based strategies and their self-efficacy to make positive changes, (2) the school cafeteria environment, and (3) National School Lunch Program participation. Methods: We assessed changes in participant knowledge, beliefs, and self-efficacy by administering a survey before and after training (February-July 2015); a follow-up survey (3 school months posttraining) assessed changes in the cafeteria. A total of 842 school nutrition managers and staff members were trained and completed pre- and posttraining surveys; 325 managers completed the follow-up survey. We used cafeteria records from a subsample of the first schools trained (40 intervention and 40 control) to assess National School Lunch Program participation. Results: From pretraining to posttraining, we found a significant increase in manager and staff member (n = 842) knowledge of strategies for enhancing taste perception through the use of creative menu item names (from 78% to 95%, P < .001) and understanding that food placement in the lunch line influences food selection (from 78% to 95%, P < .001), and in their self-perceived ability to influence the cafeteria environment (from 91% to 96%, P < .001). From pretraining to 3-month follow-up, managers (n = 325) reported increased use of evidence-based serving strategies: visibility (from 84% to 96% for placing healthy options in >2 locations, P < .001), convenience (from 63% to 84% for placing plain milk in front of other beverages, P < .001), sell (from 25% to 38% for branding healthy items with stickers, P < .001), price (from 17% to 27% for using bundle pricing to encourage sales, P < .001), and taste (from 77% to 85% for signage demonstrating the benefits of healthy eating, P = .01). National School Lunch Program participation did not change significantly. Conclusions: Training cafeteria managers and staff members in Smarter Lunchrooms Movement techniques may be an effective way to make changes in the school cafeteria environment to encourage healthier choices among students. Additional studies allowing time for more complex changes to be implemented are needed to assess the full effect of the program.
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Bell, Adam Edward, and Khire Rushikesh Ulhas. "Working to Reduce Food Waste: Investigating Determinants of Food Waste amongst Taiwanese Workers in Factory Cafeteria Settings." Sustainability 12, no. 22 (November 19, 2020): 9669. http://dx.doi.org/10.3390/su12229669.
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Food waste is a critical issue affecting the world, and more research is needed to find ways to reduce it. Much of the existing research has examined supply chain inefficiencies and plate waste in restaurants and homes, while few researchers have studied the food waste which occurs in factory cafeterias. As many factories are in Asia, examining factory cafeteria food waste behavior in an Asian context is a good starting point. With this in mind, the authors research drivers that influence Taiwanese factory workers’ behavioral intentions toward food waste reduction. To do so, a conceptual framework model is constructed using the Theory of Planned Behavior and extended using the Norm action model and Proenvironmental factors, as well as additional factors including habit, cafeteria-service quality and situational factors. A pencil-and-paper survey was conducted with 156 participants, and collected data were evaluated using a partial least squares structural equation modeling (PLS-SEM) analysis. Results reveal that climate change awareness, injunctive norms and habit are strong motivating factors towards Taiwanese factory workers’ intention to reduce food waste. When combined with cafeteria-service quality and situational factors, intention to reduce food waste is also shown to have a significant explanatory effect on food waste behavior.
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Gordon, Katelyn, Linda Dynan, and Robert Siegel. "Healthier Choices in School Cafeterias: A Systematic Review of Cafeteria Interventions." Journal of Pediatrics 203 (December 2018): 273–79. http://dx.doi.org/10.1016/j.jpeds.2018.07.031.
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Puigserver, P., I. Lladó, A. Palou, and M. Gianotti. "Evidence for masking of brown adipose tissue mitochondrial GDP-binding sites in response to fasting in rats made obese by dietary manipulation. Effects of reversion to standard diet." Biochemical Journal 279, no. 2 (October 15, 1991): 575–79. http://dx.doi.org/10.1042/bj2790575.
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A specific immunoassay of uncoupling protein (UCP) and measurement of GDP binding were used to study the chronic responses of brown adipose tissue (BAT) mitochondria from rats made obese by dietary means (cafeteria rats) and from obese rats subsequently fed a standard diet (post-cafeteria rats). We studied the response to fasting in order to assess the masking/unmasking responses in these groups. These studies have shown the following. (1) In the obese rats (cafeteria and post-cafeteria) the chronic increase in mitochondrial UCP concentration compared with controls parallels the increase in GDP binding. (2) In 24 h-fasted control rats the decrease in GDP binding is associated with a change in UCP concentration, but in fasting cafeteria and post-cafeteria obese rats the decrease in GDP binding is not associated with any change in UCP concentration. (3) Post-cafeteria obese rats showed increased GDP binding and higher UCP concentrations than the controls, but these values were less than in cafeteria obese rats. (4) Control rats at 8 months old showed greater GDP binding and had a higher UCP concentration than 11-month-old control rats. (5) The responses of GDP binding and UCP concentration to fasting in post-cafeteria obese rats were similar to those in cafeteria obese rats, suggesting that such abbreviations are related to the obese status itself rather than to the composition of the cafeteria diet. The evidence supports the hypothesis that the response of the cafeteria and post-cafeteria obese rats to fasting is associated with a masking of UCP, whereas with chronic manipulation of diet changes in UCP concentration predominate.
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Marchington, D., N. J. Rothwell, M. J. Stock, and D. A. York. "Thermogenesis and sympathetic activity in BAT of overfed rats after adrenalectomy." American Journal of Physiology-Endocrinology and Metabolism 250, no. 4 (April 1, 1986): E362—E366. http://dx.doi.org/10.1152/ajpendo.1986.250.4.e362.
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Resting oxygen consumption was elevated by 30% in young rats fed a cafeteria diet compared with their chow-fed controls and by 22% in cafeteria-fed, adrenalectomized (ADX) rats compared with the ADX chow-fed group, but injection of propranolol reduced oxygen consumption in the cafeteria-fed animals and abolished these differences. Brown adipose tissue (BAT) mass was increased by cafeteria feeding, and the activity of the mitochondrial proton conductance pathway (assessed from purine nucleotide binding) was enhanced by adrenalectomy and by cafeteria feeding. Norepinephrine turnover in BAT (determined from the time-dependent loss of tissue [3H]norepinephrine specific activity) was increased by 105% in sham-operated, cafeteria-fed rats, by 142% in chow-fed ADX rats, and by 400% in cafeteria-fed ADX rats, compared with chow-fed controls. Cardiac norepinephrine turnover was elevated by 80% in sham-operated, cafeteria-fed rats, but unaffected by adrenalectomy. These data indicate that the enhanced thermogenesis and BAT activity induced by adrenalectomy in chow- or cafeteria-fed rats is due to increased sympathetic activity in the tissue.
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Schimmel, R. J., and L. McCarthy. "Brown adipose tissue in cafeteria-fed hamsters." American Journal of Physiology-Endocrinology and Metabolism 248, no. 2 (February 1, 1985): E230—E235. http://dx.doi.org/10.1152/ajpendo.1985.248.2.e230.
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Hamsters consuming a “cafeteria diet” had more brown adipose tissue than did chow-fed hamsters. The growth of the brown fat depots in cafeteria-fed hamsters was accompanied by increases in tissue protein and cytochrome oxidase. To assess the thermogenic capacity of brown fat mitochondria, the binding of GDP to isolated mitochondria was measured. Mitochondrial GDP binding was not affected by feeding the cafeteria diet for 4 wk, but more prolonged cafeteria feeding for 8 wk did, however, increase the binding of GDP to isolated mitochondria. The morphology of brown adipose tissue was altered during cafeteria feeding. The brown adipose tissue of cafeteria-fed hamsters had more large unilocular cells than did the brown adipose tissue of chow-fed hamsters. In addition, the average adipocyte diameter was greater in brown adipose tissue of cafeteria-fed hamsters. These data support the presence of a dietary regulation of brown adipose tissue growth in hamsters. The growth of brown adipose tissue in hamsters eating the cafeteria diet appears to result largely from proliferation of adipocytes, as evidenced by the increases in tissue protein and cytochrome oxidase during cafeteria feeding, but some hypertrophy of the adipocytes also occurs. A dietary regulation of brown fat thermogenic capacity is also apparent but this regulation is evident only after more prolonged periods of cafeteria feeding. Hamsters eating a cafeteria diet increase their caloric intake but have the same or greater body weight gain efficiency as do chow-fed animals. The absence of dietary stimulation of thermogenesis may underlie the similar efficiencies of weight gain in chow- and cafeteria-fed hamsters.
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Holeva-Eklund, Whitney M., Mina L. Liebert, Jennifer Howard Smith, Jodi Mack, and Timothy K. Behrens. "Effects of a Nutrition Program on School Cafeteria Lunch: An Expanded Commentary." International Quarterly of Community Health Education 40, no. 3 (August 5, 2019): 243–45. http://dx.doi.org/10.1177/0272684x19865648.
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The aim of this commentary is to expand upon results of previously published work on improving nutrition of cafeteria lunches in elementary schools of a high-need school district in southern Colorado, USA, between 2009 and 2015. The intent of the program was to improve the quality of school lunches by training cafeteria staff to prepare meals from scratch using fresh produce and minimally processed proteins as well as to reduce the sodium, sugar, and fat content of the food prepared. The program was successful in improving the quality and nutritional content of school lunch entrees by providing more entrees made from scratch with fresher options and decreasing the amount of processed foods served. This study shows that interventions aimed at changing the food preparation policies of school cafeterias can improve the nutrition of school lunches, and future research should expand on the benefits schools may experience by investing in similar programs.
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Polly, Drew. "The cafeteria contest." Teaching Children Mathematics 17, no. 7 (March 2011): 392–94. http://dx.doi.org/10.5951/teacchilmath.17.7.0392.
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Wright, Marie, Anastasia Kalona, Amanda Wittman, and Gray Scaglione. "The Cafeteria Contest." Teaching Children Mathematics 18, no. 7 (March 2012): 404–7. http://dx.doi.org/10.5951/teacchilmath.18.7.0404.
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This department showcases students' in-depth thinking and work on problems previously published in TCM. For March, a variation of the classic Table-Seating problem gives students a chance to deepen their understanding of both pattern and perimeter concepts.
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Lou, Kai-Jye. "IBD's bacteria cafeteria." Science-Business eXchange 5, no. 44 (November 2012): 1154. http://dx.doi.org/10.1038/scibx.2012.1154.
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Tykal, Petr, Diana Brnovik, and Jaromír Landa. "Creating a Food Menu Application for Mendel University in Brno." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 68, no. 1 (2020): 275–80. http://dx.doi.org/10.11118/actaun202068010275.
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The presented paper describes the creation of a mobile application module for showing a current menu at Mendel University cafeterias. Nowadays, the students and the university staff have the menu accessible through a static webpage. The presented solution serves as a dynamic presentation of the current menu for all Mendel University in Brno cafeterias. Most cafeteria menu applications use the REST architectures for the server backend. The contribution of the paper is in usage of the Google Firebase Realtime database as a server backend. Unlike in traditional REST architecture, the data e.g. the food rating is instantaneously changed and the users have an up to date information. Part of the presented solution is also a mobile application module for both Android and iOS where university students and staff can see the current cafeterias menus.
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Tamrakar, Dipesh, Archana Shrestha, Anjana Rai, Biraj Man Karmacharya, Vasanti Malik, Josiemer Mattei, and Donna Spiegelman. "Drivers of healthy eating in a workplace in Nepal: a qualitative study." BMJ Open 10, no. 2 (February 2020): e031404. http://dx.doi.org/10.1136/bmjopen-2019-031404.
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ObjectiveTo explore the perceptions, enablers and barriers to employees’ healthy eating in a hospital site.DesignA qualitative study including focus group discussion and in-depth interview, data were analysed using thematic analysis method.SettingThe study was carried out among employees of Dhulikhel Hospital-Kathmandu University Hospital, located about 30 km east of Nepal's capital Kathmandu.ParticipantsFocus group discussions were conducted among the 33 participants, who were divided into four groups: (a) support staff (drivers, cook, laundry, gardeners and ward boys), (b) hospital administrators and managers, (c) health personnel (doctors, nurses and assistants) who work 8–12 hours shifts and (d) health personnel who work during office hours. Nine in-depth interviews were conducted among six canteen operators and three managers.ResultsThe major factors for promoting healthy eating were identified as the availability of affordable healthy food options in the cafeterias, a commitment to such promotion by the cafeteria manager, operators, staff and hospital administration and the level of education of the employees. The most commonly reported barriers for healthy eating were the unavailability of healthy options, including the lack of food supply from local market, the higher cost of healthy foods, individual food preferences and limited human resources in the cafeteria.ConclusionThe availability of affordable healthy foods, supply of healthy foods from the market, commitment from cafeteria managers, hospital administrators and health awareness among cafeteria operators may promote healthy eating among employees in a Nepali hospital setting.
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Dambros, Betina Fernanda, Camila Irigonhé Ramos, Renata Torres Abib, and Sandra Costa Vale. "Influência da vitamina C na lipoperoxidação hepática e muscular de camundongos C57BL/6 submetidos à dieta de cafeteria." Semina: Ciências Biológicas e da Saúde 41, no. 2 (July 7, 2020): 239. http://dx.doi.org/10.5433/1679-0367.2020v41n2p239.
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Analisar o efeito do tratamento com vitamina C sobre a lipoperoxidação hepática e muscular, assim como sobre parâmetros bioquímicos de camundongos C57BL/6 submetidos à dieta de cafeteria durante nove semanas. Dezessete camundongos da linhagem C57BL/6, com dois meses de idade foram alocados em três grupos: 1) Controle, 2) Cafeteria e 3) Cafeteria + Vitamina C. O ensaio biológico foi conduzido por nove semanas, os animais foram mantidos em jejum de doze horas, e depois de sacrificados, o sangue e os tecidos foram coletados para dosagens bioquímicas. A partir de amostras de fígado e músculo sóleo, foram quantificados os teores de espécies reativas ao ácido tiobarbitúrico (TBARS) e de lipídeos totais. Os fígados dos camundongos alimentados com dieta de cafeteria tratados ou não com vitamina C apresentaram maiores teores de TBARS comparados aos controles (p<0,05). Já o teor de TBARS muscular foi maior nos camundongos do grupo Cafeteria + Vitamina C comparado àquele encontrado para os animais Cafeteria e Controle (p<0,05). As concentrações de colesterol hepático e muscular foram mais elevadas no grupo Cafeteria + Vitamina C comparadas às dos grupos Controle e Cafeteria (p<0,05). O tratamento com vitamina C aumentou a lipoperoxidação muscular, mas não influenciou esse parâmetro no fígado de camundongos C57BL/6 alimentados com dieta de cafeteria. Além disso, a vitamina C elevou a concentração de colesterol nos tecidos hepático e muscular, mas não alterou a glicemia e os lipídeos séricos dos animais após nove semanas de tratamento.
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Hansen, Michael K., Levente Kapás, Jidong Fang, and James M. Krueger. "Cafeteria diet-induced sleep is blocked by subdiaphragmatic vagotomy in rats." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 274, no. 1 (January 1, 1998): R168—R174. http://dx.doi.org/10.1152/ajpregu.1998.274.1.r168.
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Feeding rats a cafeteria diet results in increased food intake and excess sleep. Furthermore, vagal afferent activity is altered by a variety of gastrointestinal factors, and vagal stimulation can induce sleep. We investigated, therefore, the hypothesis that the vagal nerve plays a critical role in mediating the sleep-inducing effects of cafeteria feeding. We examined the effects of a cafeteria diet on sleep, electroencephalographic (EEG) slow-wave activity (SWA), and brain temperature (Tbr) in control and vagotomized rats. EEG, electromyogram, and Tbrwere recorded for 7 consecutive days. Day 1 was considered a baseline day; normal rat chow was available ad libitum. On days 2- 4, the animals were fed, in addition to normal chow, a mixed, energy-rich diet (cafeteria diet). On days 5- 7, the rats were again fed only normal rat chow. In control rats, the cafeteria diet resulted in an increase in non-rapid eye movement sleep (NREMS), which was the result of a significant lengthening of the NREMS episodes. In contrast, feeding vagotomized rats the cafeteria diet resulted in a decrease in NREMS. Cafeteria feeding decreased REMS and EEG SWA and increased Tbrin both control and vagotomized rats. These results suggest that an intact vagus plays a key role in the NREMS-inducing effects of the cafeteria diet.
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Cedó, Lídia, Anna Castell-Auví, Victor Pallarès, Mayte Blay, Anna Ardévol, and Montserrat Pinent. "Grape Seed Procyanidin Extract Improves Insulin Production but Enhances Bax Protein Expression in Cafeteria-Treated Male Rats." International Journal of Food Science 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/875314.
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In a previous study, the administration of a grape seed procyanidin extract (GSPE) in female Wistar rats improved insulin resistance, reduced insulin production, and modulated apoptosis biomarkers in the pancreas. Considering that pharmacokinetic and pharmacodynamic parameters in females are different from these parameters in males, the aim of the present study was to evaluate the effects of GSPE on male Wistar cafeteria-induced obese rats. The results have confirmed that the cafeteria model is a robust model mimicking a prediabetic state, as these rats display insulin resistance, increased insulin synthesis and secretion, and increased apoptosis in the pancreas. In addition, GSPE treatment (25 mg/kg of GSPE for 21 days) in male rats improves insulin resistance and counteracts the cafeteria-induced effects on insulin synthesis. However, the administration of the extract enhances the cafeteria-induced increase in Bax protein levels, suggesting increased apoptosis. This result contradicts previous results from cafeteria-fed female rats, in which GSPE seemed to counteract the increased apoptosis induced by the cafeteria diet.
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Wu, Mei-Yi, Jia-Hong Lee, and Chuan-Ying Hsueh. "A Framework of Visual Checkout System Using Convolutional Neural Networks for Bento Buffet." Sensors 21, no. 8 (April 8, 2021): 2627. http://dx.doi.org/10.3390/s21082627.
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In recent years, the technology of artificial intelligence (AI) and robots is rapidly spreading to countries around the world. More and more scholars and industry experts have proposed AI deep learning models and methods to solve human life problems and improve work efficiency. Modern people’s lives are very busy, which led us to investigate whether the demand for Bento buffet cafeterias has gradually increased in Taiwan. However, when eating at a buffet in a cafeteria, people often encounter two problems. The first problem is that customers need to queue up to check out after they have selected and filled their dishes from the buffet. However, it always takes too much time waiting, especially at lunch or dinner time. The second problem is sometimes customers question the charges calculated by cafeteria staff, claiming they are too expensive at the checkout counter. Therefore, it is necessary to develop an AI-enabled checkout system. The AI-enabled self-checkout system will help the Bento buffet cafeterias reduce long lineups without the need to add additional workers. In this paper, we used computer vision and deep-learning technology to design and implement an AI-enabled checkout system for Bento buffet cafeterias. The prototype contains an angle steel shelf, a Kinect camera, a light source, and a desktop computer. Six baseline convolutional neural networks were applied for comparison on food recognition. In our experiments, there were 22 different food categories in a Bento buffet cafeteria employed. Experimental results show that the inception_v4 model can achieve the highest average validation accuracy of 99.11% on food recognition, but it requires the most training and recognition time. AlexNet model achieves a 94.5% accuracy and requires the least training time and recognition time. We propose a hierarchical approach with two stages to achieve good performance in both the recognition accuracy rate and the required training and recognition time. The approach is designed to perform the first step of identification and the second step of recognizing similar food images, respectively. Experimental results show that the proposed approach can achieve a 96.3% accuracy rate on our test dataset and required very little recognition time for input images. In addition, food volumes could be estimated using the depth images captured by the Kinect camera, and a framework of visual checkout system was successfully built.
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Anyanwu, N., W. John, and M. Idoko. "Bacteriological Examination of the Cafeteria Equipments in Karu L.G.A Cafeterias, Nasarawa State, Nigeria." Journal of Applied Life Sciences International 5, no. 2 (January 10, 2016): 1–8. http://dx.doi.org/10.9734/jalsi/2016/26243.
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Goularte, Jéferson F., Maria B. C. Ferreira, and Gilberto L. Sanvitto. "Effects of food pattern change and physical exercise on cafeteria diet-induced obesity in female rats." British Journal of Nutrition 108, no. 8 (January 23, 2012): 1511–18. http://dx.doi.org/10.1017/s0007114511006933.
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Obesity affects a large number of people around the world and appears to be the result of changes in food intake, eating habits and physical activity levels. Changes in dietary patterns and physical exercise are therefore strongly recommended to treat obesity and its complications. The present study tested the hypothesis that obesity and metabolic changes produced by a cafeteria diet can be prevented with dietary changes and/or physical exercise. A total of fifty-six female Wistar rats underwent one of five treatments: chow diet; cafeteria diet; cafeteria diet followed by a chow diet; cafeteria diet plus exercise; cafeteria diet followed by a chow diet plus exercise. The duration of the experiment was 34 weeks. The cafeteria diet resulted in higher energy intake, weight gain, increased visceral adipose tissue and liver weight, and insulin resistance. The cafeteria diet followed by the chow diet resulted in energy intake, body weight, visceral adipose tissue and liver weight and insulin sensitivity equal to that of the controls. Exercise increased total energy intake at week 34, but produced no changes in the animals' body weight or adipose tissue mass. However, insulin sensitivity in animals subjected to exercise and the diet was similar to that of the controls. The present study found that exposure to palatable food caused obesity and insulin resistance and a diet change was sufficient to prevent cafeteria diet-induced obesity and to maintain insulin sensitivity at normal levels. In addition, exercise resulted in normal insulin sensitivity in obese rats. These results may help to develop new approaches for the treatment of obesity and type 2 diabetes mellitus.
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Patilaya, Theresa Irene, Thi Thuy An Pham, My Nguyen Nguyen, Zhen Wu, and Yu Zhu. "Alliance Catering at Deakin: the Economics of University Cafeterias." Deakin Papers on International Business Economics 3, no. 1 (July 1, 2010): 1–10. http://dx.doi.org/10.21153/dpibe2010vol3no1art187.
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University cafeterias are a common and crucial component of university life as they provide cheap and convenient meals for students. Ideally, university cafeterias should also be responsible for providing nutritious food at reasonable prices. In practice though, university cafeterias often provide less nutritious food and at high prices. One reason for why this may happen is that cafeterias are aware of their unique market power. For instance, students consider the opportunity and transportation costs in the price they are willing to pay for on-campus services. The costs of preparing meals at home or walking to the alternatives are high, as students may prefer to use the time for studying or socializing. Thus, for a variety of reasons, university cafeterias become more practical in their delivery of services by placing less concern on the health quality of products and the fairness of prices. In this paper, we study the market power of university cafeterias specifically due to a locational advantage by analysing the case of the Alliance Cafeteria operating in Buildings La and Lb at Deakin University’s Burwood campus in Melbourne. We begin by examining Alliance as a monopolistically competitive firm and assess how its location gives market power.
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Raloff, Janet. "Insects: Audubon's insect cafeteria." Science News 173, no. 18 (September 30, 2009): 21. http://dx.doi.org/10.1002/scin.2008.5591731817.
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Castell-Auví, Anna, Lídia Cedó, Victor Pallarès, Mayte Blay, Anna Ardévol, and Montserrat Pinent. "The effects of a cafeteria diet on insulin production and clearance in rats." British Journal of Nutrition 108, no. 7 (December 12, 2011): 1155–62. http://dx.doi.org/10.1017/s0007114511006623.
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The aim of the present study was to determine the effects of a cafeteria diet on the function and apoptosis of the pancreas, and the activity and expression of the insulin-degrading enzyme (IDE). Female Wistar rats were fed either with a cafeteria diet or a control diet for 17 weeks, and blood and tissues were then collected for analysis. The cafeteria diet-treated rats had higher plasma insulin and C-peptide levels (P < 0·05), showing increased insulin secretion by the pancreas. Insulin protein and gene expression levels were higher in the pancreas of obese rats, as was its transcriptional controller, pancreatic duodenal homeobox 1 (P < 0·05). Feeding a cafeteria diet down-regulated the gene expression of the anti-apoptotic marker B-cell/lymphoma 2 (BCL2), and up-regulated the protein levels of BCL2-associated X protein, a pro-apoptotic marker (P < 0·05). The cafeteria diet caused lipid accumulation in the pancreas and modified the expression of key genes that control lipid metabolism. To assay whether insulin clearance was also modified, we checked the activity of the IDE, one of the enzymes responsible for insulin clearance. We found increased liver IDE activity (P < 0·05) in the cafeteria diet-fed animals, which could, in part, be due to an up-regulation of its gene expression. Conversely, IDE gene expression was unmodified in the kidney and adipose tissue; although when the adipose tissue weight was considered, the insulin clearance potential was higher in the cafeteria diet-treated rats. In conclusion, treatment with a cafeteria diet for 17 weeks in rats mimicked a pre-diabetic state, with ectopic lipid accumulation in the pancreas, and increased the IDE-mediated insulin clearance capability.
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Bürkle, Thomas. "Beschäftigungssicherheit als Option in Cafeteria-Systemen." German Journal of Human Resource Management: Zeitschrift für Personalforschung 15, no. 1 (February 2001): 37–61. http://dx.doi.org/10.1177/239700220101500103.
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Bei der Konzeption von Cafeteria-Systemen standen in der bisherigen Diskussion bezüglich der Zusammensetzung des Optionsmenüs einfach operationalisierbare Güter und Dienstleistungen im Vordergrund. Eine der Basisanforderungen, die allgemein an Cafeteria-Optionen zu stellen sind, ist die Forderung, dass die Option zumindest für einen Teil des Adressatenkreises einen Nutzen stiftet. Diesbezüglich wird hier analysiert, wie Beschäftigungssicherheit, die dieser Basisforderung offensichtlich genügt, als Option ökonomisch vorteilhaft in ein Cafeteria-System integriert werden kann.
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Föhr, Silvia. "Zur Vorteilhaftigkeit von Cafeteria-Systemen." German Journal of Human Resource Management: Zeitschrift für Personalforschung 8, no. 1 (February 1994): 58–86. http://dx.doi.org/10.1177/239700229400800104.
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Cafeteria-Systeme stellen einen alternativen Vergabemodus für freiwillige betriebliche Sozialleistungen dar. In diesem Beitrag wird zunächst die These belegt, daß Unternehmen sich aufgrund einer unternehmenspolitischen Strategie gegen die Verallgemeinerung von freiwilligen Sozialleistungen zu tariflichen bzw. gesetzlichen Sozialleistungen für ein Cafeteria-System entscheiden können, um personalpolitische Dispositionsspielräume zu erhalten. Weiterhin wird gezeigt, daß zwar zusätzliche, nicht zu vernachlässigende Kosten durch die Umsetzung von Cafeteria-Systemen entstehen, aber die Vorteile für Unternehmen erheblich sein können, was anhand humankapitaltheoretischer und informationsökonomischer Argumente vorgetragen wird. Ziel dieses Beitrags ist zu präzisieren, wann sich Nettovorteile ergeben, d.h. wann der Nutzen aus dem Einsatz von Cafeteria-Systemen größer ist als die zusätzlichen Kosten, und damit eine Entscheidungshilfe zur Einführung zu geben.
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Salvadö, J., T. Segués, M. Alemany, and L. L. Arola. "Effects of lactation on circulating plasma metabolites in ‘cafeteria-fed’ rats." British Journal of Nutrition 55, no. 1 (January 1986): 139–47. http://dx.doi.org/10.1079/bjn19860017.
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1. The effects of ‘cafeteria feeding’ on primiparous Wistar rats during lactation have been studied by measuring circulating levels of glucose, amino acids, lactate, urea and ammonia as well as glycogen levels in liver and muscle.2. No significant changes in glucose levels were observed despite alterations in blood glucose compartmentation.3. Compared with controls, the dams given the cafeteria diet had higher liver glycogen stores which were more easily mobilized at the peak of lactation.4. Rats given the cafeteria diet showed a lower amino acid utilization than controls and adequately maintained circulating levels, as determined by the lower circulating levels of ammonia and urea.5. No significant differences in body-weight were observed in the period studied despite increasing dam weight after weaning in the cafeteria-fed group.6. The size of pups of cafeteria-fed dams was greater than that of controls, and the differences were marked after weaning, when the metabolic machinery of the cafeteria pup maintained high protein accretion and body build-up using fat as the main energy substrate characteristic of the preweaning stage. The controls, however, changed to greater utilization of amino acids as an energy substrate and adapted to high-protein (low- biological-quality) diets with a significantly different pattern of circulating nitrogen distribution.
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Maeda Júnior, Antonio, Jorgete Constantin, Karina Utsunomiya, Eduardo Gilglioni, Fabiana Gasparin, Fernando Carreño, Solange de Moraes, et al. "Cafeteria Diet Feeding in Young Rats Leads to Hepatic Steatosis and Increased Gluconeogenesis under Fatty Acids and Glucagon Influence." Nutrients 10, no. 11 (October 23, 2018): 1571. http://dx.doi.org/10.3390/nu10111571.
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Gluconeogenesis overstimulation due to hepatic insulin resistance is the best-known mechanism behind elevated glycemia in obese subjects with hepatic steatosis. This suggests that glucose production in fatty livers may differ from that of healthy livers, also in response to other gluconeogenic determinant factors, such as the type of substrate and modulators. Thus, the aim of this study was to investigate the effects of these factors on hepatic gluconeogenesis in cafeteria diet-induced obese adult rats submitted to a cafeteria diet at a young age. The livers of the cafeteria group exhibited higher gluconeogenesis rates when glycerol was the substrate, but lower rates were found when lactate and pyruvate were the substrates. Stearate or glucagon caused higher stimulations in gluconeogenesis in cafeteria group livers, irrespective of the gluconeogenic substrates. An increased mitochondrial NADH/NAD+ ratio and a reduced rate of 14CO2 production from [14C] fatty acids suggested restriction of the citric acid cycle. The higher glycogen and lipid levels were possibly the cause for the reduced cellular and vascular spaces found in cafeteria group livers, likely contributing to oxygen consumption restriction. In conclusion, specific substrates and gluconeogenic modulators contribute to a higher stimulation of gluconeogenesis in livers from the cafeteria group.
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Falcou, R., F. Bouillaud, G. Mory, M. Apfelbaum, and D. Ricquier. "Increase of uncoupling protein and its mRNA in brown adipose tissue of rats fed on ‘cafeteria diet’." Biochemical Journal 231, no. 1 (October 1, 1985): 241–44. http://dx.doi.org/10.1042/bj2310241.
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The effect of ‘cafeteria diet’ on mitochondrial uncoupling protein in brown adipose tissue of rats was examined. ‘Cafeteria diet’ induced an increase of the 32 kDa uncoupling protein in electrophoresed proteins of brown-fat mitochondria. Use of a cDNA probe corresponding to uncoupling-protein mRNA indicated that this mRNA was increased in rats fed on the ‘cafeteria diet’. Nevertheless, this effect was weak compared with that observed in rats adapted to cold.
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Rothwell, Nancy J., and Michael J. Stock. "Influence of environmental temperature on energy balance, diet-induced thermogenesis and brown fat activity in ‘cafeteria’-fed rats." British Journal of Nutrition 56, no. 1 (July 1986): 123–29. http://dx.doi.org/10.1079/bjn19860092.
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1. Young male rats were fed on a pelleted stock diet or a variety of palatable food items (‘cafeteria’ diet) and housed at 24° or 29°.2. ‘Cafeteria’ feeding at the lower temperature stimulated energy intake, gain and expenditure, but reduced energetic efficiency such that over 70% of the excess intake was expended.3. Housing at 29° suppressed intake and expenditure in animals on both diets, but to a greater extent in ‘cafeteria’-fed rats and energetic efficiency was greater than control values at this higher temperature.4. The thermogenic capacity of brown fat (mitochondrial purine nucleotide binding) was increased by ‘cafeteria’ feeding, but was suppressed in animals kept at 29°.5. The results demonstrate that diet-induced thermogenesis is inhibited by high environmental temperatures.
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Salhadi, Nuraini Amirah, Mohd Ramadan Ab Hamid, Noor Suzana Osman, and Norazmir Md Nor. "Practice and Challenges towards Healthy Cafeteria in Selangor, Malaysia." Asian Journal of Quality of Life 3, no. 12 (July 20, 2018): 127. http://dx.doi.org/10.21834/ajqol.v3i12.149.
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Dietary intake is directly affected by the availability of food choices at the cafeteria. Understanding the issues among cafeteria operators in providing healthy eating environment is vital. Thus, a qualitative study was conducted to identify the practice and barriers among cafeteria operators in Selangor. Eleven food handlers were recruited by a convenience sampling. This study revealed respondents have similar understanding of healthy cafeteria and challenges faced by them were making sure every staff has the correct understanding of healthy foods and financial constraint. Respondents suggested to provide training on food handling and health promotion campaign.Keywords: Dietary intake, Healthy Eating, Cafeteria OperatoreISSN 2398-4279 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.
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Bailey, C. J., P. R. Flatt, P. Kwasowski, C. J. Powell, and V. Marks. "Immunoreactive gastric inhibitory polypeptide and K cell hyperplasia in obese hyperglycaemic (ob/ob) mice fed high fat and high carbohydrate cafeteria diets." Acta Endocrinologica 112, no. 2 (June 1986): 224–29. http://dx.doi.org/10.1530/acta.0.1120224.
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Abstract. The effect of diet composition on plasma and intestinal concentrations of immunoreactive gastric inhibitory polypeptide (GIP) and intestinal K cell density was examined in obese hyperglycaemic (ob/ob) mice. The mice were reared from 3 to 11 weeks of age on either stock diet, a high fat (HF) cafeteria diet or a high carbohydrate (HC) cafeteria diet. The HF cafeteria diet increased the concentration of GIP in plasma (75%) and in the intestine (118%) and increased the density (54%) of GIP-secreting K cells in the upper jejunum compared with the stock diet. Plasma and intestinal GIP concentrations were not significantly altered by the HC cafeteria diet, although the density of K cells in the upper jejunum was increased (45%). The extent of hyperglycaemia and hyperinsulinaemia in ob/ob mice was not significantly altered by the HF and HC cafeteria diets. The results indicate that an increased amount of dietary fat chronically stimulates the production and secretion of GIP, and enhances intestinal K cell density in ob/ob mice.
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Andriani, Beti, Sutrisno Sutrisno, and Sunarto Sunarto. "PERAN GURU PPKn DALAM MENANAMKAN NILAI-NILAI KARAKTER MELALUI KANTIN KEJUJURAN DI MTs MUHAMMADIYAH 01 TEGALOMBO KABUPATEN PACITAN." EDUPEDIA 1, no. 1 (September 28, 2017): 50. http://dx.doi.org/10.24269/ed.v1i1.169.
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This study aims to 1) describe the implementation of "an effective self-service cafetaria to build characters value? 2) describe civic education teachers role in building students' character values through "an effective self-service cafetaria". This study is categorized as a qualitatve study in Mts Muhammadiyah 01 Tegalombo, Ponorogo regency. It is conducted by utilizing observation, interview, and documentation as the data collection techniques. The informants of this study are the headmaster, civic education teachers, the staffs of "a self-service cafetaria" and VII, VIII, and IX grade students. This study gains some results. 1) an effective self-service cafeteria can build characters values by optimizing school-management' rules and performance of the headmaster, school faculties and school curriculum development, practicing character values in the "a self-service cafetaria" implementation, and having a good operational standard for self-service cafeteria including tidiness, discipline, health, and hygiene, and applying a consistent rule and punishment for creating a good participation from the students.2) The role of civic education teachers in building students' character values through "a self-service cafeteria" is surely important. It also relates to civic education learning which is taught in the classrooms by those teachers and this lesson educates the students to comprehend the material. Therefore, the students can put the theories into practical, through a self-service cafeteria. It can be concuded that a self-service cafeteria management so influences students' participation. It is because a good management and discipline self-service cafeteria will create a clean and tidy environment. Therefore, the students will be more comfortable and motivated to buy in this self-service cafeteria. In addition, they can build their good character values.
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Sabater, David, Silvia Agnelli, Sofía Arriarán, María del Mar Romero, José Antonio Fernández-López, Marià Alemany, and Xavier Remesar. "Cafeteria diet induce changes in blood flow that are more related with heat dissipation than energy accretion." PeerJ 4 (August 3, 2016): e2302. http://dx.doi.org/10.7717/peerj.2302.
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Background.A “cafeteria” diet is a self-selected high-fat diet, providing an excess of energy, which can induce obesity. Excess of lipids in the diet hampers glucose utilization eliciting insulin resistance, which, further limits amino acid oxidation for energy.Methods.Male Wistar rats were exposed for a month to “cafeteria” diet. Rats were cannulated and fluorescent microspheres were used to determine blood flow.Results.Exposure to the cafeteria diet did not change cardiac output, but there was a marked shift in organ irrigation. Skin blood flow decreased to compensate increases in lungs and heart. Blood flow through adipose tissue tended to increase in relation to controls, but was considerably increased in brown adipose tissue (on a weight basis).Discussion.The results suggest that the cafeteria diet-induced changes were related to heat transfer and disposal.
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Zainuddin, A., Nor Maria Adam, I. H. Rusli, and Qi Jie Kwong. "Simulation of Thermal Comfort Conditions of an Air-Conditioned Cafeteria in the Tropics." Applied Mechanics and Materials 564 (June 2014): 263–68. http://dx.doi.org/10.4028/www.scientific.net/amm.564.263.
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This paper studies the current thermal comfort condition of an air-conditioned cafeteria based on objective measurements and computational fluid dynamics (CFD) modeling. Indoor comfort parameters such as temperature and airflow rate were simulated by a CFD tool. The results from field measurements and predicted values were then compared and contrasted. A simulated model that has the same geometrical configuration as the cafeteria was set as a benchmark model. Several additional models with different configuration of cafeteria layouts were proposed to achieve the required air temperature. It was found that the predicted results from the proposed models showed even distributions of airflow characteristics and temperature gradients. To maintain a thermally-acceptable air temperature of 28 °C, it is proposed that an additional air-conditioning unit be retrofitted to the current cafeteria layout.
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Eguchi, Ricardo, Nadia Carla Cheik, Lila Missae Oyama, Claudia Maria Oller do Nascimento, Marco Túlio de Mello, Sergio Tufik, and Ana Dâmaso. "Efeitos do exercício crônico sobre a concentração circulante da leptina e grelina em ratos com obesidade induzida por dieta." Revista Brasileira de Medicina do Esporte 14, no. 3 (June 2008): 182–87. http://dx.doi.org/10.1590/s1517-86922008000300004.
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A obesidade vem se tornando uma das maiores epidemias mundiais, dessa forma, conhecer sua etiologia e mecanismos que regulam seu desenvolvimento é de grande relevância para o seu Tratamento. Portanto, o objetivo do presente estudo foi avaliar os efeitos da obesidade exógena induzida pela dieta de cafeteria e da atividade física crônica em ratos, sobre a adiposidade e a concentração sérica dos hormônios reguladores do balanço energético (leptina e grelina). Foram utilizados 32 ratos Wistar machos, divididos em quatro grupos: Sedentário alimentado com dieta padrão (SN), sedentário alimentado com dieta de cafeteria (SC), treinado alimentado com dieta padrão (TN) e treinado alimentado com dieta de cafeteria (TC). A dieta de cafeteria aumentou significativamente a adiposidade central (RET) e visceral (EPI) (p<0,05), induzindo a obesidade. Por outro lado, o treinamento físico minimizou o efeito da dieta de cafeteria, diminuindo tanto a adiposidade central como a visceral. A atividade física crônica não impediu o desenvolvimento da hiperleptinemia nos ratos normocalóricos e alimentados com dieta de cafeteria. Observou-se ainda que decorrente do treinamento físico e consequente redução de massa, nos animais normocalóricos, houve diminuição na concentração plasmática de grelina. Concluímos com este estudo que a qualidade da dieta e a quantidade de tecido adiposo, apresentaram-se como importantes reguladores da concentração plasmática de hormônios reguladores do balanço energético, reforçando a importância de uma dieta adequada e da atividade física contínua na manutenção do peso corporal no combate aos efeitos deletérios da obesidade.
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Barber, T., J. R. Viña, J. Viña, and J. Cabo. "Decreased urea synthesis in cafeteria-diet-induced obesity in the rat." Biochemical Journal 230, no. 3 (September 15, 1985): 675–81. http://dx.doi.org/10.1042/bj2300675.
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Feeding rats with a cafeteria diet resulted in increases in total body weight and in epididymal-adipose-tissue weight. Those rats excreted significantly less N than did controls. The amount of N ingested by cafeteria-diet-fed rats was kept equal to that of controls. This decrease in N excretion is explained by a decrease in urinary excretion of urea. This may be due to the following facts. The rate of synthesis of urea from precursors by isolated hepatocytes from cafeteria-diet-fed rats was lower than in controls. In cafeteria-diet-fed rats the activities of all the enzymes of the urea cycle are decreased. The major percentage decreases are those of carbamoylphosphate synthetase (EC 6.3.4.16) and of argininosuccinate synthetase (EC 6.3.4.5), the enzymes probably involved in the regulation of the overall rate of the cycle. When rats are switched to normal chow diet, the enzyme activities return to normal values. The uptake of amino acids by liver of cafeteria-diet-fed rats is lower than in controls. These results contrast with those obtained previously by using other models of obesity in rat (i.e. genetic or hypothalamic), in which N excretion was increased.
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Brandimarti, P., J. M. Costa-Júnior, S. M. Ferreira, A. O. Protzek, G. J. Santos, E. M. Carneiro, A. C. Boschero, and L. F. Rezende. "Cafeteria diet inhibits insulin clearance by reduced insulin-degrading enzyme expression and mRNA splicing." Journal of Endocrinology 219, no. 2 (August 19, 2013): 173–82. http://dx.doi.org/10.1530/joe-13-0177.
Full textAbstract:
Insulin clearance plays a major role in glucose homeostasis and insulin sensitivity in physiological and/or pathological conditions, such as obesity-induced type 2 diabetes as well as diet-induced obesity. The aim of the present work was to evaluate cafeteria diet-induced obesity-induced changes in insulin clearance and to explain the mechanisms underlying these possible changes. Female Swiss mice were fed either a standard chow diet (CTL) or a cafeteria diet (CAF) for 8 weeks, after which we performed glucose tolerance tests, insulin tolerance tests, insulin dynamics, and insulin clearance tests. We then isolated pancreatic islets for ex vivo glucose-stimulated insulin secretion as well as liver, gastrocnemius, visceral adipose tissue, and hypothalamus for subsequent protein analysis by western blot and determination of mRNA levels by real-time RT-PCR. The cafeteria diet induced insulin resistance, glucose intolerance, and increased insulin secretion and total insulin content. More importantly, mice that were fed a cafeteria diet demonstrated reduced insulin clearance and decay rate as well as reduced insulin-degrading enzyme (IDE) protein and mRNA levels in liver and skeletal muscle compared with the control animals. Furthermore, the cafeteria diet reduced IDE expression and alternative splicing in the liver and skeletal muscle of mice. In conclusion, a cafeteria diet impairs glucose homeostasis by reducing insulin sensitivity, but it also reduces insulin clearance by reducing IDE expression and alternative splicing in mouse liver; however, whether this mechanism contributes to the glucose intolerance or helps to ameliorate it remains unclear.
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Turconi, Giovanna, Rosella Bazzano, Carla Roggi, and Hellas Cena. "Helping consumers make a more conscious nutritional choice: acceptability of nutrition information at a cafeteria." Public Health Nutrition 15, no. 5 (November 29, 2011): 792–801. http://dx.doi.org/10.1017/s1368980011002990.
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AbstractObjectiveA few studies link out-of-home eating to higher energy consumption, overweight and obesity in both adults and children. The present study was undertaken to investigate the nutritional value of meals available in a university cafeteria, in order to develop a target nutritional tool to help consumers make a more conscious nutritional choice.DesignA cross-sectional study.SettingIn a university cafeteria in Pavia, northern Italy, the recipes and ingredients of each meal served during the whole year were obtained from the cooks. Energy, protein, fat, carbohydrate and fibre contents were computed for each meal standardized portion. Thirteen pyramid figures, subdivided into three coloured levels, were used to depict the energy and nutrient content of each meal.SubjectsFour hundred randomly selected customers were interviewed on the cafeteria nutritional proposal.ResultsFoods available in the cafeteria consisted of 216 items and were distributed in the pyramids according to their energy content: the lowest ones at the bottom (green level) and the highest ones at the top (red level), passing through an orange level in the middle. Energy values ranged from 460 kJ (110 kcal) for a portion of dressed vegetables to 5021 kJ (1200 kcal) for a pizza. The depicted pyramids were displayed in the cafeteria, so that customers could choose their meal according to its nutritional value. The meals’ nutritional content information was perceived very helpful for customers’ nutritional choices.ConclusionsAvailability of nutrition information in the cafeteria was well accepted by the customers who could plan their meals according to a more balanced diet.
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Reynés, Bàrbara, Estefanía García-Ruiz, Andreu Palou, and Paula Oliver. "The intake of high-fat diets induces an obesogenic-like gene expression profile in peripheral blood mononuclear cells, which is reverted by dieting." British Journal of Nutrition 115, no. 11 (April 15, 2016): 1887–95. http://dx.doi.org/10.1017/s0007114516001173.
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AbstractPeripheral blood mononuclear cells (PBMC) are increasingly used for nutrigenomic studies. In this study, we aimed to identify whether these cells could reflect the development of an obesogenic profile associated with the intake of high-fat (HF) diets. We analysed, by real-time RT-PCR, the dietary response of key genes related to lipid metabolism, obesity and inflammation in PBMC of control rats, rats fed a cafeteria or a commercial HF diet and rats fed a control diet after the intake of a cafeteria diet (post-cafeteria model). Cafeteria diet intake, which resulted in important overweight and related complications, altered the expressions of most of the studied genes in PBMC, evidencing the development of an obesogenic profile. Commercial HF diet, which produced metabolic alterations but in the absence of noticeably increased body weight, also altered PBMC gene expression, inducing a similar regulatory pattern as that observed for the cafeteria diet. Regulation of carnitine palmitoyltransferase I (Cpt1a) mRNA expression was of special interest; its expression reflected metabolic alterations related to the intake of both obesogenic diets (independently of increased body weight) even at an early stage as well as metabolic recovery in post-cafeteria animals. Thus, PBMC constitute an important source of biomarkers that reflect the increased adiposity and metabolic deregulation associated with the intake of HF diets. In particular, we propose an analysis of Cpt1a expression as a good biomarker to detect the early metabolic alterations caused by the consumption of hyperlipidic diets, and also as a marker of metabolic recovery associated to weight loss.
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Dawson, Jody, John J. M. Dwyer, Susan Evers, and Judy Sheeshka. "Eat Smart! Workplace Cafeteria Program Evaluation of the Nutrition Component." Canadian Journal of Dietetic Practice and Research 67, no. 2 (July 2006): 85–90. http://dx.doi.org/10.3148/67.2.2006.85.
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Purpose: The nutrition component of the Eat Smart! Workplace Cafeteria Program (ESWCP) in a hospital was evaluated. We assessed staff’s frequency of visits to and purchases in the hospital cafeteria, attitudes about the program, short-term eating behaviour change, and suggestions to improve the ESWCP. Methods: Questionnaires were sent to hospital staff members who were not on leave (n=504). Dillman’s Tailored Design Method was used to design and implement the survey. Four mail-outs were used and yielded a 51% response rate. Results: Eighty-seven percent of respondents visited the hospital cafeteria at least once a week in an average seven-day week, and 69% purchased one to five meals or snacks there each week. Eighty-six percent of respondents said that they were aware of the hospital’s program. Notices on cafeteria tables were the primary method of learning about the program (67%). Reported program benefits included increased knowledge about healthy eating, convenience of having healthy foods in the cafeteria, and increased energy. Conclusion: Many respondents were aware of the program, provided positive comments about it, and reported positive changes in eating habits. However, future observational research is warranted to note foods served and sold before and after program implementation, as well as to examine whether results can be generalized to other settings.
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Davidson, M. B., and D. Garvey. "Studies on mechanisms of hepatic insulin resistance in cafeteria-fed rats." American Journal of Physiology-Endocrinology and Metabolism 264, no. 1 (January 1, 1993): E18—E23. http://dx.doi.org/10.1152/ajpendo.1993.264.1.e18.
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Whether hyperinsulinemia causes insulin resistance or vice versa is controversial. The development of hyperinsulinemia and insulin resistance was tracked in the cafeteria-fed rat to determine which occurred first. After 3 days of cafeteria feeding the rats were obese, manifested a small but significant decrease in fasting glucose levels, and showed no change in fasting insulin levels, basal hepatic glucose production (HGP), insulin binding to hepatic membranes, and glucose utilization during a euglycemic hyperinsulinemic clamp, but the rats did demonstrate an increased glucose disappearance rate associated with an enhanced insulin response to intra-arterial glucose and hepatic insulin resistance during the clamp. After 7 days of cafeteria feeding, the results were similar except that fasting hyperglycemia and hyperinsulinemia, an enhanced basal HGP, and decreased insulin binding developed. After 6 wk of cafeteria feeding, both hepatic and peripheral insulin resistances were present. After 7 days of cafeteria feeding in rats given streptozotocin or etomoxir, an inhibitor of free fatty acid (FFA) oxidation, hepatic insulin resistance persisted despite elimination of hyperinsulinemia and reduction of FFA oxidation. These data do not support a causal role for either hyperinsulinemia or enhanced lipolysis of hypertrophied fat stores and subsequent FFA oxidation in the liver in the development of hepatic insulin resistance in this animal model of obesity.