ライフサイエンスコーパス: restaurant

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

2 background noise that approximate a crowded restaurant.

3 ified among patrons of a single Pennsylvania restaurant.

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

5 All ate food from a Greek restaurant.

6 r illness is linked to commercial product or restaurant.

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

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

9 Department provided technical assistance to restaurants.

10 ood establishments and the smallest at other restaurants.

11 of Mexican tabletop sauces from Guadalajara restaurants.

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

13 ncluded may not be representative of all NYC restaurants.

14 e United States restricting trans fat use in restaurants.

15 oods purchased from local grocery stores and restaurants.

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

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

18 n purchasing groceries or visiting fast food restaurants.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

36 Restaurants and events with catered food were the most c

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

38 The restaurants and foods were randomly selected from quick-

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

67 Full-service restaurant consumption was associated with increases in

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

96 Stated energy contents of restaurant foods were accurate overall.

97 12-23.9 mo, 9% of sodium consumed came from restaurant foods, and 4% of sodium came from childcare c

98 S diet comes from commercially processed and restaurant foods.

99 f which comes from commercially packaged and restaurant foods.

100 <0.05) among residents who visited fast-food restaurants frequently.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

124 State cigarette taxes and smoke-free restaurant legislation.

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

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

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

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

129 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

130 (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

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

132 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wend

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

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

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

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

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

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

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

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

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

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

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

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

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

146 Restaurant patrons from high- and low-poverty neighborho

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

168 2007 instructing the food manufacturers and restaurants to limit TFAs in foods have resulted in sign

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

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

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

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

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

174 030 ng/mL (95% CI: 0.028, 0.031) for bar and restaurant visits, respectively.

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

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

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

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

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

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

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

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

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

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

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

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

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

188 All restaurant workers were tested, but none were identified

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