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W.a. Van Staveren - One of the best experts on this subject based on the ideXlab platform.
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non home prepared Foods contribution to energy and nutrient intake of consumers living in two low income areas in nairobi
Public Health Nutrition, 2002Co-Authors: Hilda Van't Riet, Adel Den P Hartog, W.a. Van StaverenAbstract:Objective: To determine the nutritional importance of non-home prepared Foods for men, women and schoolchildren living in two low-income residential areas of Nairobi, and the sources of these non-home prepared Foods. Design, setting and subjects: A survey was conducted in Korogocho, a slum area, and Dandora, a low-middle-income residential area. Some 241 men, 254 women and 146 children aged 9 to 14 years were included in the study. Food intake was measured using three 24-hour recalls per individual, with special attention on the sources of all Foods consumed. Results: The median proportion of daily energy intake of consumers provided by non-home prepared Foods ranged from 13% for schoolchildren in Korogocho to 36% for men in Dandora. The median contribution to fat intake was higher than to energy, but the contributions to iron and vitamin A intakes were lower than to energy intake. Men consumed more non-home prepared Foods on weekdays than at the weekend. Intakes of energy and most nutrients were below Kenyan Recommended Daily Intakes in all groups, but similar for consumers and non-consumers. In Korogocho, Street Foods were the main source of non-home prepared Foods. In Dandora, both kiosks and Street Foods were major sources. Conclusions: Non-home prepared Foods are an important source of energy and nutients for men, women and schoolchildren in Nairobi. In Korogocho, Street Foods, and in Dandora, both kiosks and Street Foods are the main sources of non-home prepared Foods. The adequacy of energy and nutrient intakes does not differ between consumers and non-consumers of non-home prepared Foods.
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The role of Street Foods in the dietary pattern of two low-income groups in Nairobi
European journal of clinical nutrition, 2001Co-Authors: H. Van 't Riet, A.p. Den Hartog, Alice M. Mwangi, Robert K. N. Mwadime, Dick Foeken, W.a. Van StaverenAbstract:Objectives: To examine the frequency of Street food consumption of people living in low-income settlements in Nairobi and the role of Street Foods in their daily diet and to reveal why people consume Street Foods rather than home-prepared Foods. Setting, subjects and methods: A cross-sectional descriptive study was done with 1011 households and in-depth interviews with a subsample of 73 households in two selected areas in Nairobi: Korogocho, a low-income slum area and Dandora, a low–middle-income area. Results: The frequency of Street food consumption was higher in Korogocho than in Dandora (3.6 vs 2.0 days per week; P
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the role of Street Foods in the dietary pattern of two low income groups in nairobi
European Journal of Clinical Nutrition, 2001Co-Authors: H. Van 't Riet, Alice M. Mwangi, Robert K. N. Mwadime, Dick Foeken, A Den P Hartog, W.a. Van StaverenAbstract:Objectives: To examine the frequency of Street food consumption of people living in low-income settlements in Nairobi and the role of Street Foods in their daily diet and to reveal why people consume Street Foods rather than home-prepared Foods. Setting, subjects and methods: A cross-sectional descriptive study was done with 1011 households and in-depth interviews with a subsample of 73 households in two selected areas in Nairobi: Korogocho, a low-income slum area and Dandora, a low–middle-income area. Results: The frequency of Street food consumption was higher in Korogocho than in Dandora (3.6 vs 2.0 days per week; P<0.001). Street food consumption did not differ between different types of households, with the exception of household size. Employment status of the household head and Street food consumption were related (P<0.001): consumption frequency of 3.7 days per week when irregularly or unemployed, 2.9 days/week when self-employed and 2.1 days/week when regularly employed. Furthermore, where an adult woman with primarily a domestic role was present, Street food consumption was less (2.55 days per week when present vs 2.95 when not present; P<0.05). Conclusions: Street Foods play an important role in the diet of poor households in Nairobi, in particular for breakfast and snacks, because they are cheap and convenient. The frequency of Street food consumption is determined by a combination of at least four factors: level of household income; regularity of income; household size; and time available to prepare meals. Sponsorship: The project is financed by the Netherlands Foundation for the Advancement of Tropical Research (WOTRO), filenumber WV 96-153. European Journal of Clinical Nutrition (2001) 55, 562–570
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The ecology of Street Foods in Nairobi
Ecology of Food and Nutrition, 2001Co-Authors: Alice M. Mwangi, A.p. Den Hartog, Robert K. N. Mwadime, Dick Foeken, Hilda Van't Riet, W.a. Van StaverenAbstract:Very little is known about Street Foods in sub‐Sahara Africa. We investigated the scope of the Street food phenomenon in Nairobi, both in the past and present, with the aim of establishing circumstances surrounding its practice and its function in the urban food supply. We found that Street food vending and consumption in Nairobi rapidly increased during the previous two decades, instigated by the need for affordable food among low‐income urban dwellers and the need for employment. It is an expanding and thriving phenomenon, especially among the urban poor, and climbs up the socio‐economic ladder due to increasing monetary demands. In addition to being a food supply channel for the urban poor, Street food vending in Nairobi provides employment opportunities to a labour force that would otherwise be unemployed. There is need to legitimize the sector with simple regulations that make the food safe but not expensive.
Ji-young Yoon - One of the best experts on this subject based on the ideXlab platform.
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Importance-satisfaction analysis of Street food sanitation and choice factor in Korea and Taiwan
Nutrition research and practice, 2015Co-Authors: Nami Joo, Sang-hyun Park, Bohee Lee, Ji-young YoonAbstract:BACKGROUND/OBJECTIVES: The present study investigated Korean and Taiwan adults on the importance of and the satisfaction with Street food sanitation and Street food choice factor, in order to present management and improvement measures for Street Foods. SUBJECTS/METHODS: The present study conducted a survey on 400 randomly chosen adults (200 Korean, 200 Taiwanese). General characteristics, eating habits, Street food intake frequency, and preference by type of Street food of respondents were checked. Respondents’ importance and satisfaction of Street food hygiene and selection attributes were also measured. In order to test for the difference between groups, χ²-test and t-test were performed. ISA was also performed to analyze importance and satisfaction. RESULTS: Results showed that the importance of sanitation was significantly higher than satisfaction on all items in both Korea and Taiwan, and the satisfaction with sanitation was higher in Taiwan than in Korea. According to ISA results with Street food sanitation, satisfaction was low while importance was high in both Korea and Taiwan. In terms of Street food choice factor, importance scores were significantly higher than satisfaction scores on all items. In addition, satisfaction scores on all items except ‘taste’ were significantly higher in Taiwan than in Korea. CONCLUSIONS: A manual on sanitation management of Street Foods should be developed to change the knowledge and attitude toward sanitation by putting into practice a regularly conducted education. Considering the popularity of Street Foods and its potential as a tourism resource to easily publicize our food culture, thorough management measures should be prepared on sanitation so that safe Street food culture should be created.
Xiangmei Zhang - One of the best experts on this subject based on the ideXlab platform.
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Urban Street Foods in Shijiazhuang city, China: current status, safety practices and risk mitigating strategies.
Food Control, 2014Co-Authors: Zengran Liu, Guangyi Zhang, Xiangmei ZhangAbstract:Abstract Street Foods often reflect traditional local cultures and offer a unique cultural experience to tourists and even to ordinary consumers. With the increasing pace of globalization and tourism, the safety of Street Foods has become one of the major concerns of public health. There is an urgent need, in China, to establish a national program to raise the food safety awareness and knowledge of Street food vendors. The safety and hygiene status of Street Foods in Shijiazhuang city was investigated. Data on the Street food vendors' food safety knowledge and practices, inspectors' regulatory capacity and consumers' purchasing habits were collected. Potential hazards in the preparation and sale of Street Foods were analyzed and strategies for ensuring the safety of Street Foods were recommended. The study showed that the Street food safety risks are primarily due to the use of unqualified raw materials encouraged by ineffective inspections, poor infrastructure at the Street food vending sites and lack of sanitation knowledge among Street food vendors. In order to prevent Street Foods from being contaminated, more stringent and effective routine supervision and food safety practices should be adopted and the environmental conditions and facilities should be improved. Regular training in food processing technology, food safety knowledge and practical food safety evaluation methods should also be strengthened among Street food vendors and food safety inspectors.
Nami Joo - One of the best experts on this subject based on the ideXlab platform.
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Importance-satisfaction analysis of Street food sanitation and choice factor in Korea and Taiwan
Nutrition research and practice, 2015Co-Authors: Nami Joo, Sang-hyun Park, Bohee Lee, Ji-young YoonAbstract:BACKGROUND/OBJECTIVES: The present study investigated Korean and Taiwan adults on the importance of and the satisfaction with Street food sanitation and Street food choice factor, in order to present management and improvement measures for Street Foods. SUBJECTS/METHODS: The present study conducted a survey on 400 randomly chosen adults (200 Korean, 200 Taiwanese). General characteristics, eating habits, Street food intake frequency, and preference by type of Street food of respondents were checked. Respondents’ importance and satisfaction of Street food hygiene and selection attributes were also measured. In order to test for the difference between groups, χ²-test and t-test were performed. ISA was also performed to analyze importance and satisfaction. RESULTS: Results showed that the importance of sanitation was significantly higher than satisfaction on all items in both Korea and Taiwan, and the satisfaction with sanitation was higher in Taiwan than in Korea. According to ISA results with Street food sanitation, satisfaction was low while importance was high in both Korea and Taiwan. In terms of Street food choice factor, importance scores were significantly higher than satisfaction scores on all items. In addition, satisfaction scores on all items except ‘taste’ were significantly higher in Taiwan than in Korea. CONCLUSIONS: A manual on sanitation management of Street Foods should be developed to change the knowledge and attitude toward sanitation by putting into practice a regularly conducted education. Considering the popularity of Street Foods and its potential as a tourism resource to easily publicize our food culture, thorough management measures should be prepared on sanitation so that safe Street food culture should be created.
Zengran Liu - One of the best experts on this subject based on the ideXlab platform.
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Urban Street Foods in Shijiazhuang city, China: current status, safety practices and risk mitigating strategies.
Food Control, 2014Co-Authors: Zengran Liu, Guangyi Zhang, Xiangmei ZhangAbstract:Abstract Street Foods often reflect traditional local cultures and offer a unique cultural experience to tourists and even to ordinary consumers. With the increasing pace of globalization and tourism, the safety of Street Foods has become one of the major concerns of public health. There is an urgent need, in China, to establish a national program to raise the food safety awareness and knowledge of Street food vendors. The safety and hygiene status of Street Foods in Shijiazhuang city was investigated. Data on the Street food vendors' food safety knowledge and practices, inspectors' regulatory capacity and consumers' purchasing habits were collected. Potential hazards in the preparation and sale of Street Foods were analyzed and strategies for ensuring the safety of Street Foods were recommended. The study showed that the Street food safety risks are primarily due to the use of unqualified raw materials encouraged by ineffective inspections, poor infrastructure at the Street food vending sites and lack of sanitation knowledge among Street food vendors. In order to prevent Street Foods from being contaminated, more stringent and effective routine supervision and food safety practices should be adopted and the environmental conditions and facilities should be improved. Regular training in food processing technology, food safety knowledge and practical food safety evaluation methods should also be strengthened among Street food vendors and food safety inspectors.