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"Luncheons"
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Lunch recipe queen
\"Kylie Jean, lunch recipe queen, knows all about the most important meal of the day! Find a new noon favorite that'll still give you time to go out and play\"--Provided by publisher.
Book
Singapore. Singapore business dining
When coworkers get together for business lunches, they usually go to local restaurants near the office or factory. Seafood, Thai, and Chinese restaurants are favorites, and steak houses are occasionally visited as well. While dining out, remember to be sensitive to local cultural practices. Get a quick review of tips for business lunches in Singapore.
Streaming Video
Assessing Dietary Habits, Quality, and Nutritional Composition of Workplace Lunches: A Comprehensive Analysis in Turin, Piedmont (Italy)
Background: The importance of understanding dietary habits during working hours is becoming increasingly evident. As demonstrated, dietary habits have been shown to exert a considerable influence on the productivity of workers and the creation of a healthier workplace. Objective: The aim of this study is to assess the nutritional quality and self-perception of lunches consumed by workers in Piedmont (Italy). Methods: A questionnaire, supported by the EasyDietWeb 4.3.0 software, was used to assess the macronutrient composition of the meals and to evaluate adherence to the “Healthy Eating Plate” (HEP) guidelines. The basal metabolic rate and total daily energy expenditure of the subjects were calculated. Results: The survey results, which included 189 participants, revealed that a notable proportion of the respondents consumed homemade meals at their place of work. The majority of meals reported by the participants did not align with the HEP composition due to the absence of one or more components, especially vegetables. The participants’ perceptions of meal balance frequently diverged from the actual nutritional quality of the meals. Finally, overweight participants exhibited a higher risk of reporting diseases (OR = 4.4, 95% CI = 1.6–12.0). Conclusions: This study provides insight into the dietary habits of a specific group of workers regarding their lunch consumption. This underscores the significance of enhancing public awareness regarding dietary choices and nutritional intakes, as adhering to proper dietary routines is paramount for preserving a state of well-being and sustaining a healthy lifestyle.
Journal Article
Comics Squad : Lunch!
\"A collection of comics about every kid's favorite school subject: lunch!\"-- Provided by publisher.
Book
Dietary intake and risk assessment of nitrosamine in processed meat products among medical staff during their night shift
The study aims to evaluate the levels of nitrosamine, a known carcinogenic compound, in processed meat products and to assess its dietary intake and margin of exposure among medical staff, including physicians, pharmacists, and nurses working night shifts at Alexandria University Hospitals. Additionally, the study seeks to evaluate the participants’ knowledge of dietary sources and regulatory limits of carcinogens. A cross-sectional study was conducted with 420 participants. Results showed that hotdogs contained the highest nitrosamine levels (159.24 ± 87.99 µg/g) with a consumption pattern of 0.02126 µg/kg BW/day. In contrast, sausages and burgers had the lowest nitrosamine content (2.36 µg/g and 2.37 µg/g, respectively). Luncheon meat also exhibited low nitrosamine levels and consumption patterns, at 18.53 µg/g and 0.00141 µg/kg BW/day, respectively. The Margin of Exposure (MOE) was calculated to assess risk, with a Benchmark Dose Lower Confidence Limit (BMDL)10 value of 29 µg/kg BW/day as the reference point. MOE values ≥ 17,000, derived for nitrosamine exposure in this study, indicate a low level of concern for carcinogenic risk. A statistically significant difference in dietary nitrosamine intake was observed across different professions among the medical staff (
p
< 0.001).
Journal Article
Fresh Produce–Associated Listeriosis Outbreaks, Sources of Concern, Teachable Moments, and Insights
Foodborne transmission of Listeria monocytogenes was first demonstrated through the investigation of the 1981 Maritime Provinces outbreak involving coleslaw. In the following two decades, most listeriosis outbreaks involved foods of animal origin, e.g., deli meats, hot dogs, and soft cheeses. L. monocytogenes serotype 4b, especially epidemic clones I, II, and Ia, were frequently implicated in these outbreaks. However, since 2008 several outbreaks have been linked to diverse types of fresh produce: sprouts, celery, cantaloupe, stone fruit, and apples. The 2011 cantaloupe-associated outbreak was one of the deadliest foodborne outbreaks in recent U.S. history. This review discusses produce-related outbreaks of listeriosis with a focus on special trends, unusual findings, and potential paradigm shifts. With the exception of sprouts, implicated produce types were novel, and outbreaks were one-time events. Several involved serotype 1/2a, and in the 2011 cantaloupe-associated outbreak, serotype 1/2b was for the first time conclusively linked to a common-source outbreak of invasive listeriosis. Also in this outbreak, for the first time multiple strains were implicated in a common-source outbreak. In 2014, deployment of whole genome sequencing as part of outbreak investigation validated this technique as a pivotal tool for outbreak detection and speedy resolution. In spite of the unusual attributes of produce-related outbreaks, in all but one of the investigated cases (the possible exception being the coleslaw outbreak) contamination was traced to the same sources as those for outbreaks associated with other vehicles (e.g., deli meats), i.e., the processing environment and equipment. The public health impact of farm-level contamination remains uncharacterized. This review highlights knowledge gaps regarding virulence and other potentially unique attributes of produce outbreak strains, the potential for novel fresh produce items to become unexpectedly implicated in outbreaks, and the key role of good control strategies in the processing environment.
Journal Article
Lyla in the loop. Season 1, Episode 3, Every sand-which way ; Growing up
Lyla is coming up with a sandwich special for Loops Lunch, but when her siblings contribute their ideas, Lyla will need to lead the project before it crumbles. / Lyla helps her mom build a vertical garden behind Loops Lunch.
Streaming Video
What’s for lunch? The content and quality of lunches consumed by Dutch primary schoolchildren and the differences between lunches consumed at home and at school
Background
Lunch is an important part of a healthy diet, which is essential for the development, growth and academic performance of school-aged children. Currently there is an increasing number of Dutch primary schoolchildren who are transitioning from eating lunch at home to school. There is limited knowledge about the current quality of the lunches consumed by primary schoolchildren in the Netherlands and whether there are any differences between lunches consumed at home or at school. To investigate differences in content and quality of lunches consumed by Dutch primary schoolchildren at home and at school.
Methods
Cross-sectional study among 363 Dutch primary schoolchildren aged 4–12 years based on the first two years of the 2012–2016 Dutch National Food Consumption Survey. Demographic characteristics were obtained through a questionnaire. Diet was assessed with two non-consecutive 24-h dietary recalls. Quality of lunches was assessed on their nutritional quality whether they fitted the nutritional guidelines. ‘Nonparametric tests were used to examine the content and quality of the lunches between place of consumption and parental educational position.
Results
The most consumed lunch products among primary schoolchildren were bread, dairy products and sugar-sweetened beverages. Fruit and vegetable consumption was very low. Consumption of milk and other dairy products was higher among children who eat lunch at home than children who eat lunch at school (
p
< 0.01). Consumption of sugar-sweetened beverages was higher among children who eat lunch at school than children who eat lunch at home (p < 0.01), and at school a higher proportion of the drinks did not fit within the Dutch dietary recommendations (p < 0.01).
Conclusions
The current content of the lunches consumed by Dutch primary schoolchildren leaves room for improvement, especially regarding fruit and vegetables. The statistically significantly higher consumption of sugar-sweetened beverages and lower consumption of milk and dairy products at school vs. home is worrisome, as currently more children in the Netherlands are transitioning to having lunch at school.
Journal Article
Availability, price and nutritional assessment of plant-based meat alternatives in hypermarkets and supermarkets in Petaling, the most populated district in Malaysia
This study investigated the availability, price, nutritional composition, and quality of plant-based meat alternatives (PBMAs) in supermarkets and hypermarkets in Petaling, the most populated district in Malaysia. The survey covered 85 stores through on-site visits, identifying 251 unique PBMA products from 42 brands. The PBMAs were categorized into nine groups: Burgers/Patties, Coated Meat, Luncheon Meat, Minced Meat, Pastries, Pieces/Chunks/Fillets/Strips, Prepacked Cooked Meals, Sausages, and Seafood Balls/Cakes/Meatballs. The survey indicated widespread availability of PBMAs in Petaling, with premium supermarkets offering the most extensive selection. The median prices of PBMAs across categories were below MYR 7 (~USD 1.6) per 100 grams, with Pieces/Chunks/Fillets/Strips being the most affordable. Nutritionally, PBMAs exhibited lower energy, total fat, saturated fat, sodium, and protein levels than meat equivalents, while showing higher carbohydrate content. Nutri-Score profiling revealed generally favourable scores (Grade A to C), indicating moderate to good nutritional quality. These findings suggest that PBMAs offer a viable alternative for consumers in Malaysia seeking healthier and more sustainable food options, particularly for those aiming to reduce their intake of fat and sodium. However, PBMAs may not be recommended for individuals seeking a higher protein and lower carbohydrate diet. Further research is recommended to explore micronutrient profiles to enhance dietary decision-making.
Journal Article