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Background Internationally, governments have implemented school-based nutrition policies to restrict the availability of unhealthy foods from sale. The aim of the trial was to assess the effectiveness of a multi-strategic intervention to increase implementation of a state-wide healthy canteen policy. The impact of the intervention on the energy, total fat, and sodium of children’s canteen purchases and on schools’ canteen revenue was also assessed. Methods Australian primary schools with a canteen were randomised to receive a 12–14-month, multi-strategic intervention or to a no intervention control group. The intervention sought to increase implementation of a state-wide healthy canteen policy which required schools to remove unhealthy items (classified as ‘red’ or ‘banned’) from regular sale and encouraged schools to ‘fill the menu’ with healthy items (classified as ‘green’). The intervention strategies included allocation of a support officer to assist with policy implementation, engagement of school principals and parent committees, consensus processes with canteen managers, training, provision of tools and resources, academic detailing, performance feedback, recognition and marketing initiatives. Data were collected at baseline (April to September, 2013) and at completion of the implementation period (November, 2014 to April, 2015). Results Seventy schools participated in the trial. Relative to control, at follow-up, intervention schools were significantly more likely to have menus without ‘red’ or ‘banned’ items (RR = 21.11; 95% CI 3.30 to 147.28; p  ≤ 0.01) and to have at least 50% of menu items classified as ‘green’ (RR = 3.06; 95% CI 1.64 to 5.68; p  ≤ 0.01). At follow-up, student purchases from intervention school canteens were significantly lower in total fat (difference = −1.51 g; 95% CI −2.84 to −0.18; p  = 0.028) compared to controls, but not in energy (difference = −132.32 kJ; 95% CI −280.99 to 16.34; p  = 0.080) or sodium (difference = −46.81 mg; 95% CI −96.97 to 3.35; p  = 0.067). Canteen revenue did not differ significantly between groups. Conclusion Poor implementation of evidence-based school nutrition policies is a problem experienced by governments internationally, and one with significant implications for public health. The study makes an important contribution to the limited experimental evidence regarding strategies to improve implementation of school nutrition policies and suggests that, with multi-strategic support, implementation of healthy canteen policies can be achieved in most schools. Trial registration Australian New Zealand Clinical Trials Registry ( ACTRN12613000311752 )

The restaurant menu requires constant re-evaluation to achieve a balance of profitability and customer satisfaction. A constructive research approach was taken to identify the challenges and practical requirements of small and micro restaurant practitioners to facilitate menu analysis and revenue management implementation within their establishments. The developed framework does not require any collection of data and guidance, and hence can be easily implemented for businesses of any circumstance. Through observing implementation of the developed framework in small and micro restaurant outlets, this framework was found to be efficient for menu planning, strategizing and expansion, but inappropriate for day-to-day operational usage.

This study proposed a model of the influence of menu attributes on customer satisfaction. Customer satisfaction studies in restaurants have not emphasized menu attributes, despite menus being critically important restaurant products. To date no study has investigated the relationship between menu attributes and customer satisfaction. Multiple regression analysis of the data indicated that menu design, menu item descriptions, and menu variety were significant predictors of customer satisfaction. The study’s findings will be beneficial for educators, students in hotel management programs and practitioners to better understand the complex association between menu attributes and customer satisfaction.

This study investigates the optimization of VR simulation interfaces for agricultural machinery, emphasizing the critical role of skill development and targeted education in enhancing agricultural efficiency. By utilizing eye-tracking technology, the research evaluates user experience (UX) across two menu designs - panel and radial -in VR settings. Results highlight the significance of intuitive menu design in facilitating user navigation and information access, with the panel menu outperforming the radial menu in usability. Despite some preferences for the radial menu's features, the panel menu is favored for its user-friendly design and ease of access, particularly in agricultural simulations. The findings suggest that effective VR interface design, supported by focused training, can significantly improve operational efficiency in agriculture.

Background: Hospital nutrition is an essential component of patient care; however, the nutritional quality of meals in Polish hospitals has raised concerns for many years. In response to these challenges, the Ministry of Health implemented a nationwide pilot program, “Good Meal in the Hospital,” to improve nutritional quality by developing and implementing a model tailored to patients’ needs. This study aimed to assess the compliance of hospital-standard diets with the program’s assumptions. Methods: Ten-day menus from ten hospitals across different regions of Poland (a total of 100 menus) were analyzed. A quantitative assessment of energy and nutritional values was conducted by calculating the average daily intake of energy and selected nutrients (protein, carbohydrates including sugars (mono- and disaccharides), fat, saturated fatty acids, fiber, and salt) and comparing these with national recommendations for hospital diets for adults. In parallel, a qualitative assessment of ten menu structure criteria was performed using a binary scoring system (0/1). Results: None of the analyzed hospitals met all quantitative and qualitative criteria simultaneously. All hospitals complied with recommendations for protein and carbohydrate content, whereas the most frequent deviations concerned excessive intake of fat, saturated fatty acids, and salt. Qualitative scores ranged from 6 to 10 points, with the most significant shortcomings related to the frequency of legumes and fish. A particularly noteworthy finding was the discrepancy between qualitative and quantitative compliance of the menus. Conclusions: The fact that none of the analyzed hospitals met all program criteria simultaneously indicates the limited effectiveness of its implementation in its current form.

Background JBrowse is a fast and full-featured genome browser built with JavaScript and HTML5. It is easily embedded into websites or apps but can also be served as a standalone web page. Results Overall improvements to speed and scalability are accompanied by specific enhancements that support complex interactive queries on large track sets. Analysis functions can readily be added using the plugin framework; most visual aspects of tracks can also be customized, along with clicks, mouseovers, menus, and popup boxes. JBrowse can also be used to browse local annotation files offline and to generate high-resolution figures for publication. Conclusions JBrowse is a mature web application suitable for genome visualization and analysis.

Background The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restaurant setting without affecting customer satisfaction. The participants were unaware of the experiment. Methods A cross-over design was used in which three restaurants were randomly assigned to a sequence of an intervention and control condition. In the intervention period, the vegetable portion sizes on the plates of main dishes were doubled (150 g of vegetables instead of 75 g) and the portion sizes of meat on the plates were reduced by an average of 12.5%. In the control period, the portion sizes of the main dishes were maintained as usual. In total, 1006 observations and questionnaires were included. Results Vegetable consumption from plates was significantly higher during the intervention period ( M  = 115.5 g) than during the control period ( M  = 61.7 g). Similarly, total vegetable consumption (including side dishes) was significantly higher during the intervention period ( M  = 178.0 g) than during the control period ( M  = 137.0 g). Conversely, meat consumption was significantly lower during the intervention period ( M  = 183.1 g) than during the control period ( M  = 211.1 g). Satisfaction with the restaurant visit did not differ between the intervention period ( M  = 1.27) and control period ( M  = 1.35). Satisfaction with the main dish was significantly lower during the intervention period ( M  = 1.25) than during the control period ( M  = 1.38), although in both cases, the scores indicated that participants remained (very) satisfied with their main dish. Conclusions This study showed that increasing vegetable portions in combination with decreasing meat portions (unknowingly to the consumer) increased the amount of vegetables consumed and decreased the amount of meat consumed. Furthermore, despite the changes in portion sizes, participants remained satisfied with their restaurant visit and main dish. The findings of this study suggest that modifying portion size in restaurants is an effective tool for stimulating vegetable consumption and consequently healthy and sustainable diets.

Background/Objectives: The university stage is a critical period for consolidating dietary habits that influence future health. University canteens therefore play a key role in providing menus aligned with nutritional recommendations. As menu composition shapes students’ access to healthy food, its evaluation also has equity implications. This study aimed to apply a newly designed questionnaire—the COMUNI questionnaire—intended to provide a rapid, user-friendly, and transferable method for evaluating the dietary quality of lunch menus offered in university canteens. Methods: Two versions of the 13-item COMUNI questionnaire were developed: COMUNI-1 for single-option menus and COMUNI-2 for menus offering multiple first- and second-course choices. The tool evaluates the frequency of key food groups, the availability of water and wholegrain bread, and the variety of foods and culinary techniques. To test the questionnaire, it was applied to 34 menu templates from university residences, colleges, and cafeterias. Results: 85.3% of menus showed deficient dietary quality, and 14.7% were rated as improvable; none achieved an optimal score. Menus managed by catering companies obtained significantly higher scores than those under direct management. Most frequently shortcomings included insufficient offerings of vegetables, legumes, fish, and wholegrain bread, alongside a frequent presence of refined carbohydrate sources and fried or ultra-processed foods. Conclusions: Universities should incorporate adherence to dietary recommendations as a key criterion in food-service procurement. The COMUNI questionnaire provides a simple and operational tool for assessing menu quality, supporting both diagnosis and monitoring of university food-service, once formally validated. Its use may also help identify structural disparities in access to healthy foods across campus settings, supporting more equitable food-service policies.

Nutrition labels are one strategy being used to combat the increasing prevalence of overweight and obesity in the United States. The Patient Protection and Affordable Care Act of 2010 mandates that calorie labels be added to menu boards of chain restaurants with 20 or more locations. This systematic review includes seven studies published since the last review on the topic in 2008. Authors searched for peer-reviewed studies using PUBMED and Google Scholar. Included studies used an experimental or quasi-experimental design comparing a calorie-labeled menu with a no-calorie menu and were conducted in laboratories, college cafeterias, and fast food restaurants. Two of the included studies were judged to be of good quality, and five of were judged to be of fair quality. Observational studies conducted in cities after implementation of calorie labeling were imprecise in their measure of the isolated effects of calorie labels. Experimental studies conducted in laboratory settings were difficult to generalize to real world behavior. Only two of the seven studies reported a statistically significant reduction in calories purchased among consumers using calorie-labeled menus. The current evidence suggests that calorie labeling does not have the intended effect of decreasing calorie purchasing or consumption.

We model the decisions of a multiproduct firm that faces a fixed \"menu\" cost: once it is paid, the firm can adjust the price of all its products. We characterize analytically the steady state firm's decisions in terms of the structural parameters: the variability of the flexible prices, the curvature of the profit function, the size of the menu cost, and the number of products sold. We provide expressions for the steady state frequency of adjustment, the hazard rate of price adjustments, and the size distribution of price changes, all in terms of the structural parameters. We study analytically the impulse response of aggregate prices and output to a monetary shock. The size of the output response and its duration both increase with the number of products; they more than double as the number of products goes from 1 to 10, quickly converging to the response of Taylor's staggered price model.