The Experts below are selected from a list of 7416 Experts worldwide ranked by ideXlab platform
Alice H Lichtenstein - One of the best experts on this subject based on the ideXlab platform.
-
sodium saturated fat and trans fat content per 1 000 kilocalories temporal trends in Fast Food Restaurants united states 2000 2013
Preventing Chronic Disease, 2014Co-Authors: Lorien E Urban, Susan B Roberts, Jamie L Fierstein, Christine E Gary, Alice H LichtensteinAbstract:Introduction Intakes of sodium, saturated fat, and trans fat remain high despite recommendations to limit these nutrients for cardiometabolic risk reduction. A major contributor to intake of these nutrients is Foods prepared outside the home, particularly from Fast-Food Restaurants. Methods We analyzed the nutrient content of frequently ordered items from 3 US national Fast-Food chains: fried potatoes (large French fries), cheeseburgers (2-oz and 4-oz), and a grilled chicken sandwich. We used an archival website to obtain data on sodium, saturated fat, and trans fat content for these items from 2000 through 2013. The amount of each nutrient per 1,000 kcal was calculated to determine whether there were trends in product reformulation. Results Sodium content per 1,000 kcal differed widely among the 3 chains by Food item, precluding generalizations across chains. During the 14-year period, sodium content per 1,000 kcal for large French fries remained high for all 3 chains, although the range narrowed from 316-2,000 mg per 1,000 kcal in 2000 to 700-1,420 mg per 1,000 kcal in 2013. Among the items assessed, cheeseburgers were the main contributor of saturated fat, and there was little change in content per 1,000 kcal for this item during the 14-year period. In contrast, there was a sharp decline in saturated and trans fat content of large French fries per 1,000 kcal. Post-2009, the major contributor of trans fat per 1,000 kcal was cheeseburgers; trans fat content of this item remained stable during the 14-year period. Conclusion With the exception of French fries, little evidence was found during the 14-year period of product reformulation by Restaurants to become more consistent with dietary guidance to reduce intakes of sodium and saturated fat.
-
temporal trends in Fast Food restaurant energy sodium saturated fat and trans fat content united states 1996 2013
Preventing Chronic Disease, 2014Co-Authors: Lorien E Urban, Susan B Roberts, Jamie L Fierstein, Christine E Gary, Alice H LichtensteinAbstract:Introduction Excess intakes of energy, sodium, saturated fat, and trans fat are associated with increased risk for cardiometabolic syndrome. Trends in Fast-Food restaurant portion sizes can inform policy decisions. We examined the variability of popular Food items in 3 Fast-Food Restaurants in the United States by portion size during the past 18 years.
Alan B Krueger - One of the best experts on this subject based on the ideXlab platform.
-
minimum wages and employment a case study of the Fast Food industry in new jersey and pennsylvania
The American Economic Review, 2000Co-Authors: David Card, Alan B KruegerAbstract:On April 1, 1992 New Jersey's minimum wage increased from $4.25 to $5.05 per hour. To evaluate the impact of the law we surveyed 410 Fast Food Restaurants in New Jersey and Pennsylvania before and after the rise in the minimum. Comparisons of the changes in wages, employment, and prices at stores in New Jersey relative to stores in Pennsylvania (where the minimum wage remained fixed at $4.25 per hour) yield simple estimates of the effect of the higher minimum wage. Our empirical findings challenge the prediction that a rise in the minimum reduces employment. Relative to stores in Pennsylvania, Fast Food Restaurants in New Jersey increased employment by 13 percent. We also compare employment growth at stores in New Jersey that were initially paying high wages (and were unaffected by the new law) to employment changes at lower-wage stores. Stores that were unaffected by the minimum wage had the same employment growth as stores in Pennsylvania, while stores that had to increase their wages increased their employment.
-
minimum wages and employment a case study of the Fast Food industry in new jersey and pennsylvania
Research Papers in Economics, 1993Co-Authors: David Card, Alan B KruegerAbstract:On April 1, 1992 New Jersey's minimum wage rose from $4.25 to $5.05 per hour. To evaluate the impact of the new law we surveyed over 400 Fast Food Restaurants in New Jersey and Pennsylvania before and after the rise in the minimum. Comparisons of the changes in wages, employment, and prices at stores in New Jersey relative to stores in Pennsylvania (where the minimum remained constant at $4.25 per hour) provide simple robust estimates of the effect of the increased minimum wage. Our empirical findings challenge the conventional notion that a rise in the minimum causes employment to decline. Relative to stores in Pennsylvania, Fast Food Restaurants in New Jersey increased employment by 2.5 employees per store. We also compare employment changes at stores in New Jersey that were initially paying $5.00 per hour or more (and were therefore largely unaffected by the new law) to the employment changes at lower-wage stores, where the new law raised wages by 10-15 percent. Stores that were unaffected by the minimum wage had the same employment growth as stores in Pennsylvania, while stores that had to increase their wages increased their employment. Finally, we evaluate theoretical models that might explain these results.
-
the effect of the minimum wage on the Fast Food industry
Industrial and Labor Relations Review, 1992Co-Authors: Lawrence F Katz, Alan B KruegerAbstract:Using a longitudinal survey of Fast-Food Restaurants in Texas, the authors examine the impact of recent increases in the federal minimum wage on a low-wage labor market. Less than 5% of Fast-Food Restaurants were using the new youth subminimum wage in July/August 1991, even though the vast majority paid a starting wage below the new hourly minimum wage immediately before it became effective. Although some Restaurants increased wages beyond the level needed to comply with higher minimum wages in both 1990 and 1991, those federal minimum wage increases greatly compressed the distribution of starting wages in the Texas Fast-Food industry. Two findings at variance with conventional predictions are that (1) employment increased more in those firms likely to have been most affected by the 1991 minimum wage increase than in other firms and (2) price changes were unrelated to mandated wage changes.
-
the effect of the minimum wage on the Fast Food industry
Research Papers in Economics, 1992Co-Authors: Lawrence F Katz, Alan B KruegerAbstract:Using data from a longitudinal survey of Fast Food Restaurants in Texas, the authors examine the impact of recent changes in the federal minimum wage on a low-wage labor market. The authors draw three main conclusions - first - the survey results indicate that less than 5 percent of Fast Food Restaurants use the new youth subminimum wage even though the vast majority paid a starting wage below the new hourly minimum wage immediately before it went into effect. Second, although some Restaurants increased wages by an amount exceeding that necessary to comply with higher minimum wages in both 1990 and 1991, recent increases in the federal minimum wage have greatly compressed the distribution of starting wages in the Texas Fast Food industry. Third, employment increased relatively in those firms likely to have been most affected by the 1991 minimum wage increase, while price changes appear to be unrelated to mandated wage changes. These employment and price changes do not seem consistent with conventional views of the effects of increases in a binding minimum wage.
-
the effect of the minimum wage on the Fast Food industry
National Bureau of Economic Research, 1992Co-Authors: Lawrence F Katz, Alan B KruegerAbstract:Using data from a longitudinal survey of Fast Food Restaurants in Texas, the authors examine the impact of recent changes in the federal minimum wage on a low-wage labor market The authors draw four main conclusions. First, the survey results indicate that less than 5 percent of Fast Food Restaurants use the new youth subminimum wage even though the vast majority paid a starting wage below the new hourly minimum wage immediately before the new minimum went into effect. Second, although some Restaurants increased wages by an amount exceeding that necessary to comply with higher minimum wages in both 1990 and 1991, recent increases in the federal minimum wage have greatly compressed the distribution of starting wages in the Texas Fast Food industry. Third, employment increased relatively in those firms likely to have been most affected by the 1991 minimum wage increase. Fourth, changes in the prices of meals appear to be unrelated to mandated wage changes. These employment and price changes do not seem consistent with conventional views of the effects of increases in a binding minimum wage.
Barry M Popkin - One of the best experts on this subject based on the ideXlab platform.
-
where are kids getting their empty calories stores schools and Fast Food Restaurants each played an important role in empty calorie intake among us children during 2009 2010
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: Jennifer M Poti, Meghan M Slining, Barry M PopkinAbstract:Consumption of empty calories, the sum of energy from added sugar and solid fat, exceeds recommendations, but little is known about where US children obtain these empty calories. The objectives of this study were to compare children's empty calorie consumption from retail Food stores, schools, and Fast-Food Restaurants; to identify Food groups that were top contributors of empty calories from each location; and to determine the location providing the majority of calories for these key Food groups. This cross-sectional analysis used data from 3,077 US children aged 2 to 18 years participating in the 2009-2010 National Health and Nutrition Examination Survey. The empty calorie content of children's intake from stores (33%), schools (32%), and Fast-Food Restaurants (35%) was not significantly different in 2009-2010. In absolute terms, stores provided the majority of empty calorie intake (436 kcal). The top contributors of added sugar and solid fat from each location were similar: sugar-sweetened beverages, grain desserts, and high-fat milk∗ from stores; high-fat milk, grain desserts, and pizza from schools; and sugar-sweetened beverages, dairy desserts, french fries, and pizza from Fast-Food Restaurants. Schools contributed about 20% of children's intake of high-fat milk and pizza. These findings support the need for continued efforts to reduce empty calorie intake among US children aimed not just at Fast-Food Restaurants, but also at stores and schools. The importance of reformed school nutrition standards was suggested, as prior to implementation of these changes, schools resembled Fast-Food Restaurants in their contributions to empty calorie intake.
-
Fast Food Restaurants and Food stores longitudinal associations with diet in young to middle aged adults the cardia study
JAMA Internal Medicine, 2011Co-Authors: Janne Booneheinonen, Penny Gordonlarsen, Catarina I Kiefe, James M Shikany, Cora E Lewis, Barry M PopkinAbstract:BACKGROUND: A growing body of cross-sectional, small-sample research has led to policy strategies to reduce Food deserts -neighborhoods with little or no access to healthy Foods-by limiting Fast Food Restaurants and small Food stores and increasing access to supermarkets in low-income neighborhoods. METHODS: We used 15 years of longitudinal data from the Coronary Artery Risk Development in Young Adults (CARDIA) study, a cohort of US young adults (aged 18-30 years at baseline) (n = 5115), with linked time-varying geographic information system-derived Food resource measures. Using repeated measures from 4 examination periods (n = 15 854 person-examination observations) and conditional regression (conditioned on the individual), we modeled Fast Food consumption, diet quality, and adherence to fruit and vegetable recommendations as a function of Fast Food chain, supermarket, or grocery store availability (counts per population) within less than 1.00 km, 1.00 to 2.99 km, 3.00 to 4.99 km, and 5.00 to 8.05 km of respondents' homes. Models were sex stratified, controlled for individual sociodemographic characteristics and neighborhood poverty, and tested for interaction by individual-level income. RESULTS: Fast Food consumption was related to Fast Food availability among low-income respondents, particularly within 1.00 to 2.99 km of home among men (coefficient, 0.34; 95% confidence interval, 0.16-0.51). Greater supermarket availability was generally unrelated to diet quality and fruit and vegetable intake, and relationships between grocery store availability and diet outcomes were mixed. CONCLUSION: Our findings provide some evidence for zoning restrictions on Fast Food Restaurants within 3 km of low-income residents but suggest that increased access to Food stores may require complementary or alternative strategies to promote dietary behavior change.
Lorien E Urban - One of the best experts on this subject based on the ideXlab platform.
-
sodium saturated fat and trans fat content per 1 000 kilocalories temporal trends in Fast Food Restaurants united states 2000 2013
Preventing Chronic Disease, 2014Co-Authors: Lorien E Urban, Susan B Roberts, Jamie L Fierstein, Christine E Gary, Alice H LichtensteinAbstract:Introduction Intakes of sodium, saturated fat, and trans fat remain high despite recommendations to limit these nutrients for cardiometabolic risk reduction. A major contributor to intake of these nutrients is Foods prepared outside the home, particularly from Fast-Food Restaurants. Methods We analyzed the nutrient content of frequently ordered items from 3 US national Fast-Food chains: fried potatoes (large French fries), cheeseburgers (2-oz and 4-oz), and a grilled chicken sandwich. We used an archival website to obtain data on sodium, saturated fat, and trans fat content for these items from 2000 through 2013. The amount of each nutrient per 1,000 kcal was calculated to determine whether there were trends in product reformulation. Results Sodium content per 1,000 kcal differed widely among the 3 chains by Food item, precluding generalizations across chains. During the 14-year period, sodium content per 1,000 kcal for large French fries remained high for all 3 chains, although the range narrowed from 316-2,000 mg per 1,000 kcal in 2000 to 700-1,420 mg per 1,000 kcal in 2013. Among the items assessed, cheeseburgers were the main contributor of saturated fat, and there was little change in content per 1,000 kcal for this item during the 14-year period. In contrast, there was a sharp decline in saturated and trans fat content of large French fries per 1,000 kcal. Post-2009, the major contributor of trans fat per 1,000 kcal was cheeseburgers; trans fat content of this item remained stable during the 14-year period. Conclusion With the exception of French fries, little evidence was found during the 14-year period of product reformulation by Restaurants to become more consistent with dietary guidance to reduce intakes of sodium and saturated fat.
-
temporal trends in Fast Food restaurant energy sodium saturated fat and trans fat content united states 1996 2013
Preventing Chronic Disease, 2014Co-Authors: Lorien E Urban, Susan B Roberts, Jamie L Fierstein, Christine E Gary, Alice H LichtensteinAbstract:Introduction Excess intakes of energy, sodium, saturated fat, and trans fat are associated with increased risk for cardiometabolic syndrome. Trends in Fast-Food restaurant portion sizes can inform policy decisions. We examined the variability of popular Food items in 3 Fast-Food Restaurants in the United States by portion size during the past 18 years.
Lindsay M Jaacks - One of the best experts on this subject based on the ideXlab platform.
-
availability and nutrient composition of vegetarian items at us Fast Food Restaurants
Journal of the Academy of Nutrition and Dietetics, 2021Co-Authors: Caroline Glagola Dunn, Julia A Wolfson, Mark J Soto, Sophia V Hua, Elizabeth A Keenan, Lindsay M Jaacks, Sara N BleichAbstract:Background Consumer demand for vegetarian options is growing. Fast-Food Restaurants have responded by adding high-profile vegetarian offerings, but little is known about the overall availability or nutrient profile of vegetarian options at these establishments, or how these items compare with nonvegetarian items. Objective The purpose of this study was to quantify trends in the availability and nutrient profile of vegetarian items in US Fast-Food Restaurants from 2012 to 2018. Design This study was a longitudinal analysis of secondary data. We used nutrient data from the MenuStat database for menu offerings at 36 large US Fast-Food chain Restaurants (2012 to 2018). Vegetarian items were identified through automated key word searches and item description hand-coding. Outcome measures Annual counts and proportions of vegetarian and nonvegetarian items by category, and annual trends and differences in predicted mean calories; saturated, unsaturated, and trans fats; sugar; nonsugar carbohydrates; protein; sodium between and within vegetarian and nonvegetarian items. Statistical analysis performed We report counts and proportions of vegetarian items by menu category, then use Tobit regression models to examine annual trends and differences in predicted mean nutrients between and within vegetarian and nonvegetarian items. Sensitivity analyses were calorie-adjusted. Results The annual proportion of vegetarian items remained consistent (approximately 20%), and counts increased (2012, n = 601; 2018, n = 713). Vegetarian items had significantly fewer calories (2018: –95 kcal) and, even after adjustment for calories, lower saturated fat (–1.6 g), unsaturated fat (–1.8 g), protein (–3.8 g), and sodium (–62 mg) annually (P Conclusions Vegetarian items were generally lower in several overconsumed nutrients of public health concern (eg, sodium and saturated fat) than nonvegetarian items, but nutrient changes suggest surveillance remains important as vegetarian options increase in popularity.
-
association between full service and Fast Food restaurant density dietary intake and overweight obesity among adults in delhi india
BMC Public Health, 2018Co-Authors: Opal Patel, Safraj Shahulhameed, Roopa Shivashankar, Mohammad Tayyab, Atiqur Rahman, Dorairaj Prabhakaran, Nikhil Tandon, Lindsay M JaacksAbstract:The Food environment has been implicated as an underlying contributor to the global obesity epidemic. However, few studies have evaluated the relationship between the Food environment, dietary intake, and overweight/obesity in low- and middle-income countries (LMICs). The aim of this study was to assess the association of full service and Fast Food restaurant density with dietary intake and overweight/obesity in Delhi, India. Data are from a cross-sectional, population-based study conducted in Delhi. Using multilevel cluster random sampling, 5364 participants were selected from 134 census enumeration blocks (CEBs). Geographic information system data were available for 131 CEBs (n = 5264) from a field survey conducted using hand-held global positioning system devices. The number of full service and Fast Food Restaurants within a 1-km buffer of CEBs was recorded by trained staff using ArcGIS software, and participants were assigned to tertiles of full service and Fast Food restaurant density based on their resident CEB. Height and weight were measured using standardized procedures and overweight/obesity was defined as a BMI ≥25 kg/m2. The most common full service and Fast Food Restaurants were Indian savory Restaurants (57.2%) and Indian sweet shops (25.8%). Only 14.1% of full service and Fast Food Restaurants were Western style. After adjustment for age, household income, education, and tobacco and alcohol use, participants in the highest tertile of full service and Fast Food restaurant density were less likely to consume fruit and more likely to consume refined grains compared to participants in the lowest tertile (both p < 0.05). In unadjusted logistic regression models, participants in the highest versus lowest tertile of full service and Fast Food restaurant density were significantly more likely to be overweight/obese: odds ratio (95% confidence interval), 1.44 (1.24, 1.67). After adjustment for age, household income, and education, the effect was attenuated: 1.08 (0.92, 1.26). Results were consistent with further adjustment for tobacco and alcohol use, moderate physical activity, and owning a bicycle or motorized vehicle. Most full service and Fast Food Restaurants were Indian, suggesting that the nutrition transition in this megacity may be better characterized by the large number of unhealthy Indian Food outlets rather than the Western Food outlets. Full service and Fast Food restaurant density in the residence area of adults in Delhi, India, was associated with poor dietary intake. It was also positively associated with overweight/obesity, but this was largely explained by socioeconomic status. Further research is needed exploring these associations prospectively and in other LMICs.