ライフサイエンスコーパス: restaurant

1 ties of shops selling fruits/vegetables, and restaurants).

2 ified among patrons of a single Pennsylvania restaurant.

3 air-dried, raw beef product prepared at the restaurant.

4 All ate food from a Greek restaurant.

5 r illness is linked to commercial product or restaurant.

6 background noise that approximate a crowded restaurant.

7 and consumed lunchtime meals in a real-world restaurant.

8 text; for example, a schema of a dinner at a restaurant.

9 reatment restaurants relative to the control restaurant.

10 peting speakers are present, as in a crowded restaurant.

11 weddings, birthdays, or when going out to a restaurant.

12 -a contributor to coronary heart disease--in restaurants.

13 ary 2000 through June 2003 and 262 fast food restaurants.

14 n purchasing groceries or visiting fast food restaurants.

15 Department provided technical assistance to restaurants.

16 ood establishments and the smallest at other restaurants.

17 of Mexican tabletop sauces from Guadalajara restaurants.

18 c experiences and can then apply them in new restaurants.

19 oking oil (RCO) is widely used in many small restaurants.

20 spots in commercial neighborhoods with more restaurants.

21 businesses, gyms, bars, movie theaters, and restaurants.

22 whereas fresh truffle is mainly used in the restaurants.

23 ncluded may not be representative of all NYC restaurants.

24 e United States restricting trans fat use in restaurants.

25 oods purchased from local grocery stores and restaurants.

26 ies, with similar misrepresentation rates in restaurants (18%) and retail outlets (19%).

27 shments, 64.7% were purchased from fast food restaurants, 28.2% from other restaurants, and 4.6% from

28 ) warning labels and menu information in all restaurants; 3) legislation for tax incentives for indus

29 nts who recalled a single dining date at the restaurant, 356 (84 percent) had dined there between Oct

30 ion between illness and eating cilantro at a restaurant (63% of case patients vs. 34% of control subj

31 tion.Foreign substances were detected in 343 restaurants (7.2%), with hair was the most frequently de

32 Most restaurants (94.3%) were located in California.

33 Serum samples from all restaurant A employees who worked during the exposure pe

34 itis A occurred among individuals who ate at restaurant A in Ohio in 1998.

35 ature controls were identified in 2 of the 5 restaurants, accounting for 14 (64%) cases.

36 her neighborhood stressors and for fast-food restaurants after additional adjustment with individual

37 Associations remained for nSES and fast-food restaurants after coadjustment with other neighborhood s

38 ores) and 4-weekly on-trade (eg, in bars and restaurants) alcohol consumption from market research da

39 Changes for restaurants among adults were not statistically signific

40 = .001 for trend), with smaller changes for restaurants among children (84.8% to 79.6% with poor die

41 igned 28 participants to outdoor patios of a restaurant and a bar and an open-air site with no smoker

42 nsmokers to secondhand smoke (SHS) outside a restaurant and bar in Athens, Georgia, where indoor smok

43 trategy, it is now compulsory for all larger restaurant and cafes in the UK to include calorie labell

44 development, food manufacturing and retail, restaurant and food service operations, regulatory and l

45 peers, school nurses and teachers as well as restaurant and other food retail staff can reduce the ri

46 jority (71%) of US dietary sodium comes from restaurant and packaged foods.

47 Mexico, was prepared in large batches at the restaurant and provided to all patrons.

48 aurant menu mimicking a popular full-service restaurant and selected items they wanted to order.

49 Water samples from the restaurant and stool specimens from tourists and restaur

50 tity of 449 seafood samples from markets and restaurants and analysed the concentration of total merc

51 nt building, 1 airport (2 in Argentina), and restaurants and bars in each country.

52 sation technique in raw seafood designed for restaurants and consumers.

53 tion was in full effect in all New York City restaurants and estimated restaurant use of artificial t

54 Restaurants and events with catered food were the most c

55 portion of foods that children consumed from restaurants and fast food outlets increased by nearly 30

56 The restaurants and foods were randomly selected from quick-

57 ed and linked to commercial registers (e.g., restaurants and grocery stores).

58 rning bodies have acted to close bars before restaurants and have also specifically restricted alcoho

59 sistent relation between access to fast-food restaurants and individual BMI, necessitating a reevalua

60 and epidemiologic studies of customers at 4 restaurants and of employees at all 10 restaurants impli

61 advertisements) and offline (local clinics, restaurants and organizations) venues frequented by mino

62 Consumption of meals from fast food/pizza restaurants and other restaurants was generally associat

63 block groups) to points of interest such as restaurants and religious establishments, connecting 56,

64 is approach, 149 fish samples collected from restaurants and retailers in three provinces (KwaZulu-Na

65 ty policies in public establishments such as restaurants and schools.

66 a significant association between fast food restaurants and stroke risk in neighborhoods in this com

67 Five-year mean counts of fast-food restaurants and supermarkets relative to other food outl

68 e how to accomplish that goal (e.g., go to a restaurant), and then make a sequence of more specific p

69 g-term care facilities (LTCF), 389 (9.8%) in restaurants, and 227 (5.7%) in schools.

70 from fast food restaurants, 28.2% from other restaurants, and 4.6% from sports, recreation, and enter

71 ad vacant lots, abandoned buildings, alleys, restaurants, and adults on the street and significantly

72 ; workplaces and restaurants; or workplaces, restaurants, and bars) were recorded.

73 Most cases were associated with 10 restaurants, and epidemiologic studies of customers at 4

74 es, liquor stores, bars, convenience stores, restaurants, and grocers-located on 1,663 city blocks in

75 people wear similar clothes, eat in the same restaurants, and use the same gestures for communication

76 However, because restaurants are excluded from the Nutrition Labeling and

77 Restaurants are increasingly interested in capitalizing

78 t for the idea that subjective valuations of restaurants are scaled in accordance with the choice con

79 r contributor to obesity, and fast food (FF) restaurants are top advertisers.

80 There were 35 "sporadic" cases and a restaurant-associated outbreak of 41 cases with onset be

81 ally linked patrons and food handlers from a restaurant-associated outbreak of shigellosis.

82 (more than twice a week) visits to fast-food restaurants at baseline and follow-up (n=87) gained an e

83 voury snacks, and ate out at or ordered from restaurants at least monthly.

84 ) and POI distributions (e.g., percentage of restaurants) at each activity zone are encoded as node f

85 as providers of non-prepackaged food (e.g., restaurants, bakeries, takeaway, deli counters, and fast

86 ith food handling, for example, employees in restaurants, bakery, pastry, and cooks were most frequen

87 moting use of certain "third places" such as restaurants, bars, and gyms, may help temper the effects

88 omiting occurring in a person who ate at the restaurant between December 20, 1998, and January 2, 199

89 was conducted among patrons who dined at the restaurant between October 3 and October 6, 2003.

90 ed at least one SSB >16 fluid oz (473 mL) in restaurants by age, household income, and weight status.

91 ngredients and cooking methods used at chain restaurants can attenuate the health benefits of seafood

92 ive NPIs and they are gathering restriction, restaurant capacity restriction, business closure, schoo

93 In our restaurant case, guests seated at tables near infected i

94 Most restaurant categories assessed by the TFMP had 100% of f

95 pparently contaminated before arrival at the restaurant caused this unusually large foodborne outbrea

96 ions associated with multiple locations of a restaurant chain.

97 Changes in menu items' calorie content after restaurant chains implemented calorie labels were estima

98 Among the 59 restaurant chains included in the study, after labeling,

99 Restaurant chains located in the Deep South and Ohio Riv

100 re Act (ACA) energy posting mandate requires restaurant chains to disclose information on the energy

101 Since 2009, quick-service restaurant chains, or fast-food companies, have agreed t

102 For example, in major restaurant chains, total saturated fat plus trans fat in

103 provide complementary operationalizations of restaurant choice.

104 statistically significant relationship with restaurant closures and greater infections and deaths: o

105 A computer program named Chinese restaurant cluster (CRC) has been developed based on thi

106 case-control studies of cases not linked to restaurant clusters, illness was significantly associate

107 Eight (80%) of 10 affected restaurants compared with only 3 (11%) of the 28 other r

108 Fast-food and full-service restaurant consumption is associated with higher net tot

109 Full-service restaurant consumption was associated with increases in

110 Fast-food and full-service restaurant consumption, respectively, was associated wit

111 In a hypothetical restaurant context, we conducted 2 representative studie

112 res (>2.5 unfavorable food stores [fast food restaurants, convenience stores] within 1 mile).

113 ation Program (2010-2011; n = 5544), and the Restaurant Database (2010; n = 4272).

114 2) including truck route length within 50 m, restaurant density within 200 m, and ln-distance to the

115 ors including: road length, vehicle density, restaurant density, population density, land use and oth

116 built environment characteristics (fast-food restaurant density, walkability) and individual eating-o

117 ngs included offices, retail establishments, restaurants, dental offices, and hair salons, among othe

118 During the study period, the rate of restaurant dining declined from 1 year earlier by a mean

119 For example, we learn the 'rules' for restaurant dining from specific experiences and can then

120 ross four social situations: a BBQ, a pub, a restaurant dinner, and a dinner party.

121 an household income, the number of fast food restaurants, distance to hospitals, and distance to opio

122 chia coli (ETEC) occurred among patrons of a restaurant during April 1991.

123 ontrol (n = 169) was a person who ate at the restaurant during the same period but reported no sympto

124 ales data from purchases made at 3 fast-food restaurants during the 2017/2018 and 2018/2019 academic

125 policy interventions (e.g., closing bars and restaurants) during the early stage of the COVID-19 pand

126 amily; eating food at a small, working-class restaurant; eating fruit peeled by someone other than a

127 ways, further demonstrating the influence of restaurant emissions on LDSA.

128 ified in stool specimens of 2 tourists and 1 restaurant employee.

129 in real-world listening environments (e.g., restaurants), even with amplification from a modern digi

130 Americans spend >100 billion dollars on restaurant fast food each year; fast food meals comprise

131 Outside the fast food restaurant, fast food consumers ate Western diets, which

132 A higher share of fast-food restaurants (FFR) was associated with a 9.21 mg/dl blood

133 (beta: 0.20; 95% CI: 0.01, 0.39) and of both restaurant food and fast food (beta: 0.29; 95% CI: 0.06,

134 The aim was to compare the associations of restaurant food and fast food consumption with current a

135 known about the independent associations of restaurant food and fast food intake with body mass inde

136 4) from the estimate for an increase in both restaurant food and fast food intake.

137 We found differential effects of restaurant food and fast food intakes on BMI, although t

138 tions between serum PFASs and consumption of restaurant food and popcorn in a representative sample o

139 t strategy to reduce the carbon emissions of restaurant food choices.

140 nitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs)

141 Increased consumption of restaurant food only was unrelated to BMI change (beta:

142 th various categories of consumption of each restaurant food relative to the lowest category, with ad

143 Cross-sectionally, fast food, but not restaurant food, consumption was positively associated w

144 ationships between consumption of fast food, restaurant food, food eaten at home, and microwave popco

145 ting >75% of their sodium from processed and restaurant food, this evidence creates mounting pressure

146 d that artificial trans fat be phased out of restaurant food.

147 ntake was from store foods, after age 12 mo, restaurant foods contribute significantly to intake.

148 sodium content of commercially processed and restaurant foods in the United States.

149 odium contents in commercially processed and restaurant foods in the United States.

150 Stated energy contents of restaurant foods were accurate overall.

151 12-23.9 mo, 9% of sodium consumed came from restaurant foods, and 4% of sodium came from childcare c

152 S diet comes from commercially processed and restaurant foods.

153 f which comes from commercially packaged and restaurant foods.

154 <0.05) among residents who visited fast-food restaurants frequently.

155 Fast food restaurant-fried potato chip serving (FFRPCS) aldehyde c

156 using actual transaction data from Taco Bell restaurants from calendar years 2007 to 2014 US restaura

157 rvice restaurants/pizza (QSRs), full-service restaurants (FSRs), schools, and others (eg, vending mac

158 ste is a large component of the waste (e.g., restaurants, grocery stores, and food processors).

159 Overall, bars and restaurants had the highest median concentrations (3.65

160 This was particularly true of restaurants, hair salons, and dental offices.

161 cado also may have been served at the Austin restaurant; however, sufficient quantities of machacado

162 The data can be explained according to our "restaurant" hypothesis for commensal E. coli strains, i.

163 We offer a hypothesis, which we call the "Restaurant" hypothesis, that explains how nutrient acqui

164 Product traceback from subcluster restaurants identified numerous romaine lettuce distribu

165 Product traceback from sub-cluster restaurants identified numerous romaine lettuce distribu

166 In this cohort study of large chain restaurants, implementing calorie labels on menus was as

167 at 4 restaurants and of employees at all 10 restaurants implicated eating from salad bars as the maj

168 in reported eating at a popular Mexican food restaurant in Austin.

169 stinal tract illness among patrons at a Thai restaurant in central California.

170 other social contexts, such as patronizing a restaurant in Muslim-dominated Mosul or attending a mixe

171 eating food items from the same Mexican food restaurant in San Antonio.

172 y 1 was a field study conducted in fast-food restaurants in 3 medium-sized midwestern U.S. cities.

173 of the smoke-free workplace law to bars and restaurants in conjunction with a tax increase and mass

174 ls offered by major fast food companies with restaurants in Houston, TX, with complete publicly avail

175 domly selected from quick-serve and sit-down restaurants in Massachusetts, Arkansas, and Indiana betw

176 Menu labeling has been implemented in restaurants in some US jurisdictions as early as 2008, b

177 s compared with only 3 (11%) of the 28 other restaurants in The Dalles operated salad bars (relative

178 .6-25.7) fewer calories per transaction from restaurants in the menu labeling group in the 3- to 24-m

179 association between the number of fast food restaurants in the neighborhood, using a 1-mile buffer a

180 for menu items offered in the largest chain restaurants in the US, collected annually from 2012 to 2

181 The sources of green onions served in restaurants in TN and GA were 3 farms in northern Mexico

182 value of fries differed significantly among restaurants indicating that the chains used different pr

183 .57-1.64] and 2.55 [95% CI, 2.21-2.94]), and restaurant industry (2.61 [95% CI, 2.54-2.68] and 4.17 [

184 fundamental public health practices such as restaurant inspection, assurance of a safe water supply,

185 osure of children to kids meals at fast food restaurants is high; however, the nutrient quality of su

186 he addition of healthier commercials from FF restaurants is unlikely to encourage healthier food inta

187 cognizing speech in noise, such as in a busy restaurant, is an essential cognitive skill where the ta

188 Assuming modest restaurant item reformulation, both health and economic

189 Cleaning of cafes/restaurants/kitchens and using upholstery sprays or liqu

190 ng away from home (particularly at fast-food restaurants), larger portion sizes of foods and beverage

191 nd evidence for an association of smoke-free restaurant legislation with birth outcomes.

192 State cigarette taxes and smoke-free restaurant legislation.

193 CI], 1.6 to 30.3); eating at a Mexican-style restaurant (matched odds ratio, 4.6; 95% CI, 2.1 to infi

194 mmunities, whereas restrictions on fast-food restaurants may help in all community types.

195 We investigated the relation of restaurant meal consumption to incidence of type 2 diabe

196 Ecolabels could improve the healthfulness of restaurant meal selections and reduce their carbon footp

197 nu ecolabels reduced the carbon footprint of restaurant meal selections without worsening nutritional

198 Consumption of restaurant meals of hamburgers, fried chicken, fried fis

199 nsumption of both fast-food and full-service restaurant meals was associated with greater weight loss

200 mption of highly processed foods, especially restaurant meals, fast foods, and convenience foods.

201 Between 2018 and 2023, implementation of the restaurant menu calorie labeling law was estimated, base

202 ARTICIPANTS: This pre-post cohort study used restaurant menu data from MenuStat, a database of nutrit

203 However, potential reformulation of restaurant menu items has not been examined since nation

204 Participants viewed a restaurant menu mimicking a popular full-service restaur

205 Salt warning labels on restaurant menus are a promising policy option to discou

206 Data were harvested from online restaurant menus, and the nutritional profile of seafood

207 2.2; 95% CI, 1.1-4.4); eating at a fast-food restaurant (MOR, 2.3; 95% CI, 1.1-4.6); drinking unchlor

208 (MOR=4.2; 95% CI, 1.2-16.2), and dining at a restaurant (MOR=4.7; 95% CI, 1.4-18.4) were associated w

209 content on all menu items across major chain restaurants nationally as a strategy to support informed

210 plier, or distributor common to all affected restaurants, nor were employees exposed to any single co

211 strate the comparable impacts of traffic and restaurants on LDSA.

212 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wend

213 rience with restaurants, when visiting a new restaurant one can expect to first get a table, then ord

214 he associations between franchised fast food restaurant or convenience store density near schools and

215 sample increased their weekly consumption of restaurant or fast food, though mean (+/-SD) changes wer

216 32.5% from salty seasonings, 24.0% came from restaurant or street food, and 8.6% came from non-discre

217 food environments, comprising pubs or bars, restaurants or cafeterias, and fast-food outlets, were i

218 rsing homes and hospitals (43%), followed by restaurants or events with catered meals (26%); consumpt

219 In nine analyses of clusters associated with restaurants or events, jalapeno peppers were implicated

220 t of 10) items: "receiving poorer service in restaurants or stores," "being treated as if you are dis

221 pizzeria (odds ratio [OR] = infinity), and a restaurant (OR = infinity) (all P < .0001).

222 CI, 1.22-2.01), and more versus no fast-food restaurants (OR = 1.50; 95% CI, 1.21-1.84).

223 and Mexican food) by eating location (home, restaurant, or fast food).

224 large numbers of people in institutions, at restaurants, or at catered meals.

225 hensiveness (workplaces only; workplaces and restaurants; or workplaces, restaurants, and bars) were

226 eted three packaged food scenarios and three restaurant ordering scenarios, all online, followed by q

227 tant 1997 dollars, passage of the smoke-free restaurant ordinance was associated with a statistically

228 mates in magnitude and direction; yet, among restaurants outside of California, no association was ob

229 , "miscellaneous food products"; "Hotels and restaurants"; "Paper, paper products, and newsprint" are

230 n onions to be associated with illness among restaurant patrons (TN: odds ratio [OR], 65.5 [95% confi

231 nvestigations were conducted among groups of restaurant patrons and employees to identify exposures a

232 Restaurant patrons from high- and low-poverty neighborho

233 The median number of fast food restaurants per census tract including buffer was 22 (in

234 supermarket or grocery store), quick-service restaurants/pizza (QSRs), full-service restaurants (FSRs

235 ening (66.7%), coffee whiteners (66.7%), and restaurant-prepared biscuits and scones (47.4%).

236 It employs a tree-structured Chinese restaurant process as the prior on the number and compos

237 Clonalscope implements a nested Chinese Restaurant Process to identify de novo tumor subclones,

238 Foods purchased in restaurants provide approximately 35% of the daily energ

239 ng and Education Act of 1990, national chain restaurants provide nonspecific ingredient information a

240 in real-world choice by analyzing a massive restaurant rating dataset as well as two independent rep

241 ce caloric intake, and potentially encourage restaurant reformulations.

242 The introduction of a local restaurant regulation was associated with a substantial

243 y purchased per transaction at the treatment restaurants relative to the control restaurant.

244 hborhood increased by 1% for every fast food restaurant (relative risk, 1.01; 95% confidence interval

245 borhoods with a greater density of fast-food restaurants (relative risk ratio comparing highest with

246 s, with an accuracy of 85.4% on the European Restaurant Reviews dataset, showcasing its robustness to

247 Cross-cultural sentiment analysis in restaurant reviews presents unique challenges due to lin

248 Mice were tested across months on the Restaurant Row task, during which they foraged daily for

249 ls next to high-salt items (n=240) or to the restaurant's standard menu (control group; n=225), with

250 found to contaminate the well supplying the restaurant's water.

251 s was caused by intentional contamination of restaurant salad bars by members of a religious commune.

252 carried out by an iterative weighted Chinese restaurant seating scheme such that the optimal number o

253 hat the majority (69%) of the national chain restaurants served fries containing corn oil, whereas th

254 ntrol site visits, and changes after bar and restaurant site visits were significantly different from

255 aurant and stool specimens from tourists and restaurant staff were examined by nucleic acid amplifica

256 es providing food (e.g., school teachers and restaurant staff) to avoid accidental exposure and to he

257 The difference between restaurant-stated and laboratory-measured energy content

258 sunflower oil was evaluated during a 14-day restaurant style frying operation.

259 Large evaluations in restaurants suggest small declines in purchases of prepa

260 re not posted adequately in more than 50% of restaurants surveyed and one third of these establishmen

261 While working at the restaurant that the patient runs, the patient experience

262 is effort did not decrease the proportion of restaurants that used artificial trans fat.

263 Fast-food restaurants that were included may not be representative

264 od items on the salad bars differed from one restaurant to another.

265 sequence of more specific plans (e.g., which restaurant to go to, how to get there, what to order, et

266 2007 instructing the food manufacturers and restaurants to limit TFAs in foods have resulted in sign

267 concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food se

268 lories), although there was heterogeneity by restaurant type.

269 infrequent (less than once a week) fast-food restaurant use at baseline and follow-up (n=203), those

270 all New York City restaurants and estimated restaurant use of artificial trans fat for frying, bakin

271 nts with menu labeling matched to comparison restaurants using synthetic control methods.

272 e.g., attending to the positive reviews of a restaurant versus its expensive price).

273 te the association of frequency of fast-food restaurant visits (fast-food frequency) at baseline and

274 er than preexposure levels following bar and restaurant visits [1.858 pg/mg creatinine higher (95% CI

275 030 ng/mL (95% CI: 0.028, 0.031) for bar and restaurant visits, respectively.

276 ncrease in distance to the closest fast-food restaurant was associated with a 0.11-unit decrease in B

277 overty rate of the neighborhood in which the restaurant was located was not associated with changes.

278 in schools with 1 or more versus 0 fast food restaurants was 1.02 (95% confidence interval (CI): 1.01

279 percentile of the distribution of fast food restaurants was 1.13 (95% CI, 1.02-1.25).

280 s from fast food/pizza restaurants and other restaurants was generally associated with higher serum P

281 Virginia and worked as a cook in a fast food restaurant, was diagnosed with giardiasis.

282 [CI, 2.1-24.1]) and consumption of food from restaurants were additional risks for Campylobacter infe

283 Data from 4,747 registered general restaurants were analyzed using the Hygiene Administrati

284 Using a standard definition, fast food restaurants were identified from a commercial list.

285 abeling in May 2018, when all large US chain restaurants were required to label their menus.

286 Tuna burgers, a relatively new menu item in restaurants, were associated with an increase in histami

287 for example, based on prior experience with restaurants, when visiting a new restaurant one can expe

288 g vomiting or diarrhea were traced back to a restaurant where buses had stopped 33 to 36 hours previo

289 cents then consumed a meal in a simulated FF restaurant where foods of varying nutritional profiles (

290 ts to some commercial locations-most notably restaurants, which are a high-risk location.

291 meals weekly from fast-food or full-service restaurants, which contain more calories, fat, sodium, a

292 ccurs in areas with fewer major roadways and restaurants, while the highest LDSA (25 mum(2) cm(-3)) o

293 Claims that ordinances requiring smoke-free restaurants will adversely affect tourism have been used

294 hort study, fewer calories were purchased in restaurants with calorie labels compared with those with

295 taurants from calendar years 2007 to 2014 US restaurants with menu labeling matched to comparison res

296 aphics and SES, the association of fast food restaurants with stroke was significant (p = 0.02).

297 all of apples was significantly different by restaurant, with 79 (80%) mentioning apples when describ

298 laboratory confirmation of hepatitis A, and restaurant workers were tested for hepatitis A.

299 All restaurant workers were tested, but none were identified

300 together with the earliest cases of SARS in restaurant workers, supports the contention of a potenti