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4 results

  • 10 - Eating

  • from Part II - Essential Signs
  • Zheng-sheng Zhang, San Diego State University
  • Book:
    Chinese Signs
    Published online:
    29 February 2024
    Print publication:
    07 March 2024, pp 83-95

  • Summary

    This chapter samples signs to do with eating out. They include names of restaurants, ordering and getting foods, dish names, and sample menus. The range of names for places to eat includes 饭店, 饭庄, 酒家, 酒楼, 餐厅, 馆, 店, 居, 厨房, 楼, 美食街, and 排档. As is the case with hotels, many restaurants have misleading names. For example, 酒家 and 酒楼 (distinct from 酒店 ‘hotel’) are not drinking establishments. In fact, few restaurants are straightforwardly called 饭馆 or 餐馆. 饭店 is used more for hotels than restaurants. To sound fancy and literary, aliases for place names are often used to refer to regional cuisines instead of official full names.

  • Nudge to nobesity II: Menu positions influence food orders

  • Eran Dayan, Maya Bar-Hillel
  • Journal:
    Judgment and Decision Making / Volume 6 / Issue 4 / June 2011
    Published online by Cambridge University Press:
    01 January 2023, pp. 333-342
    • Article
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      • Open access
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  • “Very small but cumulated decreases in food intake may be sufficient to have significant effects, even erasing obesity over a period of years” (Rozin et al., 2011). In two studies, one a lab study and the other a real-world study, we examine the effect of manipulating the position of different foods on a restaurant menu. Items placed at the beginning or the end of the list of their category options were up to twice as popular as when they were placed in the center of the list. Given this effect, placing healthier menu items at the top or bottom of item lists and less healthy ones in their center (e.g., sugared drinks vs. calorie-free drinks) should result in some increase in favor of healthier food choices.

  • Differences in the sugar content of fast-food products across three countries

  • Nicole Lewis, Qiushi Huang, Patrick Merkel, Dong Keun Rhee, Allison C Sylvetsky
  • Journal:
    Public Health Nutrition / Volume 23 / Issue 16 / November 2020
    Published online by Cambridge University Press:
    24 June 2020, pp. 2857-2863
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  • Objective:

    To compare the sugar content of items at four multinational fast-food chains, across three countries.

    Design:

    Total sugar (g)/per serving was extracted from online nutrition information, and sugar/100 g serving was calculated. Foods were categorised as: breakfast sandwiches, burgers, sandwiches, desserts and condiments. Beverages were categorised as fountain, frozen or pre-packaged. Sugar (g) was compared across countries using linear mixed-effects models. Pairwise comparisons were performed with Tukey–Kramer adjustments.

    Setting:

    USA, Germany and Australia.

    Participants:

    Burger King™ (Hungry Jack’s™), Kentucky Fried Chicken™, McDonald’s™ and Subway™.

    Results:

    Differences in total sugar/100 g or ml were observed across countries for burgers (n 104), desserts (n 110), sandwiches (n 178), pre-packaged beverages (n 36) and frozen beverages (n 72). Comparing identical items across countries (e.g. BigMacTM from McDonalds in USA, Germany and Australia), burgers (n 10 available in all three countries) had lower sugar content in Australia (3·4 g/100 g) compared with the USA (4·7 g/100 g, P = 0·02) or Germany (4·6 g/100 g, P = 0·04), yet no differences were observed in other food categories. Comparing the same beverages across countries (e.g. chocolate shake from Burger King), frozen beverages (n 4 available in all three countries) had lower sugar content in Australia (14·2 g/100 ml), compared with the USA (20·3 g/100 ml, P = 0·0005) or Germany (17·8 g/100 ml, P = 0·0148), yet no differences were observed in other beverage categories.

    Conclusions:

    Heterogeneity in fast-food sugar content across countries suggests that reductions are possible and should be implemented to reduce health risks associated with excess added sugar intake.

  • Challenges 118–123 - Subprograms

  • from Part I - Learning Python
  • Nichola Lacey
  • Book:
    Python by Example
    Published online:
    28 May 2019
    Print publication:
    16 May 2019, pp 99-109

  • Summary

    In many programming languages subprograms incorporate both functions and procedures, however, in Python these are combined into a simple single subprogram and it is not necessary to define the type. The reader is shown how to call subprograms, return values from a subprogram and use variables in subprograms. They complete six challenges and use menus to make the programs user-friendly.