Street food

The healthy plate model is considered one of the practical approaches to reduce the average portion of staple food in main meals, consequently reducing the risks associated with diabetes and other Non-communicable Diseases (NCDs). Despite its potential benefits, studies on the implementation of the healthy plate model are limited in Africa. An inquiry explored barriers to implementation, uptake, and scaling up of the healthy plate model among street food vendors and consumers in three districts of Dar-es-Salaam city in Tanzania. A qualitative research design was adopted. Qualitative data collection techniques were employed including; Key Informant Interviews (KIIs) with purposefully selected food and nutrition stakeholders at the National, Regional, District and Ward levels. Focus Group Discussions (FGDs) were conducted with purposefully selected street food consumers and vendors. A total of (13) KIIs were conducted as well as (6) FGDs with street food vendors (2 FGDs) and consumers (4 FGDs). Interview data was managed using Nvivo 12 Software and analyzed thematically. Three key themes emerged from participants' accounts: (i) strategic policy barriers, (ii) food production and preparation environment barriers (producers and vendors), and (iii) individual barriers (consumers and vendors). The strategic policy barriers included absence of guidelines and regulations that focus on NCDs linked to nutrition and lack of education guidance for vendors and consumers. The food production and preparation environment barriers included safety and risks concerns regarding the quality of water used for irrigation and washing fruits and vegetables and the areas where vegetables and fruits are grown and prepared. Individual barriers included low consumer income, knowledge on nutrition, unhealthy eating practices and; low vendors' knowledge as well as low investment capital.

This study investigates the emerging market within the shadow economy, employing a systematic review of existing literature. The findings reveal that these markets predominantly consist of vendo-type services generate profits primarily from the use of 20, 10, 5, and 1 peso coins. These services offer various time consumables for Wi-Fi access and vend 3 to 4 kinds of instant coffee starting at just 10 PHP. Additionally, 5 peso coins are utilized for self-service car washes and for dispensing drinkable mineral cold water from automatic tubig machines. Specifically, the analysis identifies three key sectors: coffee vending, automatic tubig machines/ car wash services, and Wi-Fi access points. This research highlights the significance of these informal markets and their economic contributions within the fabric of the shadow economy. These services cater to the demands of consumers who prefer low-cost, accessible options that fit within their budgets. It underscores the importance of developing policies that can support the growth of these services while ensuring fairness and safety for all stakeholders involved.

Crime, as an undesirable social phenomenon, has many economic and social causes, and due to the importance of the issue of crime in different countries, in recent years, extensive studies under the general title of criminology have been conducted to identify and explain the causes of its occurrence. It should be acknowledged that economic factors are the basic factor for all social structures and have significant effects on individual activities, including the occurrence of crime.

Regarding the factors affecting the occurrence of crime, it should be said that often a set of factors together lead to the occurrence of crime, which include the personality and mental state, environment and society of the person, physical condition, etc. Regardless of the fact that the economic status of people, alone, can lead to positive or negative results; This article aims to explain the effect of economic factors on the occurrence of crimes and after mentioning an introduction in this regard, to express economic theories and the effect of economic concepts and factors on the occurrence of crime. Will the bad economic situation of people lead to committing a criminal act on their part? Does the bad or good economic status of a country affect the crime rate of that country? And such questions are tried to be answered in this article.

Extended Summary
The tourism industry stands out among industries that have continuously evolved throughout history, and food and beverage businesses constitute a significant part of this sector. Factors such as the changing global conditions, increasing life expectancy, technological advancements, and the rise in social media usage have heightened people's desire to travel, thereby supporting tourism activities. Consequently, the tourism sector, particularly the food and beverage services, has become a crucial contributor to both national and international economies. Additionally, the fundamental human need for nourishment has historically underscored the importance of the food and beverage sector, with notable developments in this area during the Middle Ages in Europe and the New World in America.
In Turkey, the food and beverage sector has grown and become an integral part of tourism, particularly influenced by advancements in technology and transportation. Food and beverage businesses, such as restaurants and cafes, form an essential component of the service industry. These establishments aim to meet customers' food and drink needs through various service models. Defined by the "Regulation on the Qualifications of Tourism Investments and Enterprises" in Turkey, these businesses offer various types of services and meals, including table d'hôte and à la carte. The food and beverage sector grows and diversifies through businesses that aim to provide quality service with qualified personnel and appropriate equipment, thereby increasing consumer satisfaction. People tend to fulfill their food and beverage needs outside the home for reasons such as convenience, discovering new flavors, avoiding the hassle of cooking, demonstrating social status, or celebrating special occasions. Moreover, factors like urban growth and demographic changes further highlight the importance of this sector. Food and beverage businesses play a critical role in the tourism industry and contribute to its development through service quality.
The menu serves as a critical marketing tool in the food and beverage sector, influencing cost and promotion strategies while enhancing customer experience through technological advancements. Menus increase marketing activities by organizing the products offered in businesses, providing production and service information to employees, and offering detailed information about the business to customers. Historically, menus have evolved since 3000 BCE, with the first written menus appearing in the 1540s. Over time, menus have become more functional and adopted their current practical formats. Menus play a significant role in shaping businesses' financial and marketing strategies and serve as a marketing tool. Today, menus can feature innovative designs that allow businesses to stand out, supported by technological advancements and diverse customer demands. They can meet all the needs of the target customer base and impress guests. Technological menus have emerged as a significant cost-reducing factor, especially during the recent pandemic period, and many businesses continue to use them post-pandemic due to the advantages they offer.
When it comes to children's menus, the first thing that comes to mind is usually menus with toys. Despite potential health concerns associated with unhealthy eating habits when consumed regularly, this type of menu is popular among young adults and children, particularly in fast-food establishments. These combinations of popular meals and extras are regularly served by waiters dressed in clown costumes and often include fun toys and other items. The role of children's menus in marketing strategies for food and beverage businesses is becoming increasingly important in today's competitive business environment. This study primarily aims to analyze the current status of children's menus in marketing strategies, identify shortcomings, and develop new approaches. The limited scientific studies on children's menus in Turkey's food and beverage sector highlight the importance of this research.
The research process employed qualitative data collection methods, with semi-structured interviewsconducted to gather data. In-depth interviews with business managers and families with children provided valuable insights into the current situation in this field. The analysis of the current state of children's menus in marketing strategies revealed that local businesses particularly showed some deficiencies. It was determined that local businesses lacked sufficient knowledge when serving families with children and did not offer enough variety in children's menus. Conversely, corporate businesses were found to offer more diverse options in children's menus and were more successful in increasing customer satisfaction. It is essential to recognize children's menus as a significant marketing tool for businesses. The study results indicate that children's menus play an effective role in determining the preferences of families with children and increasing customer satisfaction. Businesses must give the necessary importance to children's menus to use them more effectively, expand their customer base, and gain a competitive advantage. In conclusion, this research draws attention to the insufficiency of studies on children's menus in Turkey's food and beverage sector. Identifying these deficiencies and promoting developments in this area is a critical step for businesses in the sector. Effectively using children's menus in marketing strategies can enhance businesses' sustainability and competitive advantage. This study aims to evaluate the role of children's menus in the marketing strategies of food and beverage businesses in Sakarya and Kocaeli. The research employed a qualitative data collection method through semi-structured interviews with business managers and families with children. The findings revealed that businesses experienced some deficiencies in promoting and implementing children's menus. Addressing these deficiencies can increase customer satisfaction and strengthen businesses' market positions. The study provides valuable insights into the importance of children's menus for local food and beverage businesses and how these elements can be addressed within the tourism sector. The research results emphasize that businesses need to review their strategies in this area and use children's menus more effectively. The role of children's menus in businesses' marketing strategies has been comprehensively evaluated, showing that using children's menus effectively in marketing strategies can enhance businesses' sustainability and competitive advantage. The research results highlight that businesses should review their strategies in this area and use children's menus more effectively. This study offers valuable insights into the importance of children's menus for local food and beverage businesses and how these elements can be addressed within the tourism sector. Using children's menus effectively in marketing strategies can enhance businesses' sustainability and competitive advantage.

Fish and fish products have high nutritional value and are important in supplementing human diet. Fish products have little or no cholesterol and saturated fat, but instead have omega 3 and low-fat content essential for human health. Despite the high nutritional value of fish products, their consumption is hindered significantly by setbacks such as spoilage and foodborne diseases that spread through contamination in the fish supply chain. The objective of this study was to evaluate fish vendors' attitudes, knowledge, and practices on food safety in selected markets in Kirinyaga County that included Sagana, Tebere, Mwea, Ndia, Kianyaga, and Kerugoya markets. A structured questionnaire was administered to 54 fish vendors to collect information on fish safety, spoilage, risk factors, personal hygiene, food contamination, type of hazards, foodborne diseases and attitudes towards training on food safety. Statistical Package for Social Sciences (SPSS) version 22.0 was used to analyse the data from the respondents. The relationship between fish vendors' demographic characteristics and risk factors was assessed using Spearman's rank correlation coefficient. The majority of the fish vendors had a positive attitude towards education in hygiene practices (56%). There was a positive correlation between education and fish vendors' awareness of fish foodborne diseases at p<0.05. The study revealed that fish foodborne diseases awareness was positively influenced by respondents' level of experience and age. Moreover, there was also a significant (p˂ 0.05) positive correlation on the awareness of fish foodborne diseases with hygiene and food safety. Majority of the fish handlers had average level of knowledge, attitude and hygiene practices for food safety. These findings presented a foundation for formulating policies to increase food safety and hygiene practices of fish handlers in the region, thereby preventing foodborne diseases and postharvest losess. The results of this study can also form a basis for an indepth research for students and researchers in verious disciplines scuh as public health, marketing, community development and more.

This paper tried to explore the current conditions and future needs of the street food microenterprises in Bangladesh. This paper is entirely shaped by a qualitative approach based on where KII and FGD methods were used for data collection. However, the study reveals that most street food vendors are male proprietors from small and nuclear families, operating self-owned restaurants, fast foods, and taverns. These businesses are predominantly non-AC conditions, with ten to thirty customer capacities. They are located on roadsides, crowded places, and commercial areas, with poor infrastructure and weak plinth conditions. Most enterprises have five to fifteen carts and more than two hundred customers regularly buy food. Entrepreneurs typically get lease permission from landowners, market management, and city corporations, most renting from different authorities. Most entrepreneurs pay a mentionable amount of taka as rent per month. Most entrepreneurs contribute to monthly savings, with ninety percent savings. Most enterprises lack government-registered legal status, but sixty percent are members of homogenous associations. Training initiatives for employees are underrated, and the working environment is unhygienic, unsafe, and not environmentally friendly. The study suggests prioritizing financial assistance, business expansion, and training for the betterment of the enterprises.

This paper tried to explore the current conditions and future needs of the street food microenterprises in Bangladesh. This paper is entirely shaped by a qualitative approach based on where KII and FGD methods were used for data collection. However, the study reveals that most street food vendors are male proprietors from small and nuclear families, operating self-owned restaurants, fast foods, and taverns. These businesses are predominantly non-AC conditions, with ten to thirty customer capacities. They are located on roadsides, crowded places, and commercial areas, with poor infrastructure and weak plinth conditions. Most enterprises have five to fifteen carts and more than two hundred customers regularly buy food. Entrepreneurs typically get lease permission from landowners, market management, and city corporations, most renting from different authorities. Most entrepreneurs pay a mentionable amount of taka as rent per month. Most entrepreneurs contribute to monthly savings, with ninety percent savings. Most enterprises lack government-registered legal status, but sixty percent are members of homogenous associations. Training initiatives for employees are underrated, and the working environment is unhygienic, unsafe, and not environmentally friendly. The study suggests prioritizing financial assistance, business expansion, and training for the betterment of the enterprises.

Purpose: Angkringan is one of the culinary icons of Yogyakarta which is famous for its being street food. With the development of Yogyakarta&#39;s culinary as a tourist attraction, the purpose of this study is to determine tourists&#39; perceptions of Angkringan. Research methods: This study employs a quantitative approach, with a survey conducted via WhatsApp broadcast messages. Purposive sampling was used, and the sample size was 100 respondents. The data analysis method applied is quantitative descriptive statistics,. Results and discussion: Angkringan in Yogyakarta is well-liked by tourists. Food quality has the highest average value, followed by portions, promotions, menu variations, service quality, and prices in a certain order. The last three indicators, that is cleanliness, taste, and atmosphere, all share the same average value. Implication: Understanding how tourists perceive Angkringan can provide suggestions for the development of community Angkringan businesses, partic...

The research analyzed the opportunities for innovation in marketplaces. For this, ethnographic observation, SWOT analysis, literature review, and semantic network construction were used. These methods revealed that marketplaces have innovation opportunities that do not depend exclusively on institutions but also on the community due to their high sociocultural value. They are important spaces for the development of informality, have significant environmental impacts, and are economic hubs contributing to sustainability in Bogotá D.C. and Acapulco. Additionally, they are crucial for the food supply of these cities. Finally, it is essential to integrate factors that contribute to innovation strategies and institutional action mechanisms, along with citizen participation, to promote sustainability processes and harness their potential for social innovation.

This paper is based on the study conducted in Dodoma Municipality at Madukani Ward to assess the contribution of petty trade to household income poverty reduction. Specifically, the study examined the nature of business done by petty traders, income and expenditure level of individuals from petty trading and assessed other income generating activities among petty traders. Data for this study were collected using interviews as the method of data collection whereby questionnaires were administered to 110 petty traders who were selected by using both random and purposive sampling techniques. The study involved collection of quantitative and qualitative data which was analyzed through SPSS to obtain frequencies in tables and figures. Qualitative data collected through interview and observation was analyzed by using content analysis. This was to give summary of each topic discussed and identify the content of discussion. The results from the study revealed that petty trade is the backbone of most of the traders as it has shown many changes in the lives of the respondents as they were more able to tackle most of the instances that they could not when they were not engaged in petty trading. The study provides the effective measures to be done in order to improve the status of petty trade.

Background:Food safety and hygiene are essential in promoting and preserving the health of the consumers, given that food borne diseases are significant contributors to morbidity and mortality globally.Unhygienic food has been implicated in the outbreak of several food related illnesses with factors such as poor food handling practices of food vendors as the major culprit. Hence, this study was conducted to assess the level of food safety and hygiene practices and its determinants among food vendors in tertiary hospitals in Plateau state, Nigeria. Methodology: A cross sectional study carried out among 87 food vendors in food vending premises within the four tertiary health institutions in Plateau state, Nigeria using a multi-stage sampling technique and quantitative method of data collection. Epi info statistical software version7.0 was used for data analysis. Crude odds ratio and 95% confidence interval were used in this study with a p-value of ≤ 0.05 considered statistically signi...

Despite the critical role played by weights and measurements in business and more specifically in the area of fresh fruits and vegetables trade, still little is known about the utilisation of weights and measures among fresh fruits and vegetable traders in big markets in Dar es salaam. In this study, we specifically assessed the usage of weights and measurements among fresh fruits and vegetables in markets. What causes low usage of weights and measures instruments among informal traders and what impact does the use of weights and measures has on traders' businesses. The study was conducted in Dar es Salaam City at ilala and Stereo markets and used mixed methods approach with a sample of 200 respondents. Data were collected through questionnaire and in-depth interviews. Data were analysed descriptively by SPSS and content analysis manually. Findings provide that there is low usage of standard weighing and measuring instruments among fruits and vegetable traders in the markets and this was majorly caused by low awareness, traders perception and inadequate inspections. The study recommends periodic training to traders on the importance of using standard weights and measures in the businesses.

Phở thành di sản thông qua sự trao truyền dai dẳng, cấp tiến của tri thức, cũng như sự phong phú không thể phủ định của ký ức cộng đồng. Tri thức làm nên bát phở khó quên, đậm vị. Ký ức khơi dậy trường cảm xúc mà nếu không có phở khó thành phở. Ký ức lúc tỏ lúc mờ, chẳng thế, thỉnh thoảng người ta lại có dịp tranh luận về phở. Giữa lúc đó, một nốt nhạc lạ tai, xưa cũ được gõ lên, biết đâu lại thêm phần thi vị cho câu chuyện.

La pandemia de COVID-19 ha impactado significativamente las operaciones de las micro y pequeñas empresas, especialmente en el sector restaurantero. Esta investigación analiza las estrategias de innovación implementadas por ocho restaurantes en Ilobasco, Cabañas, para adaptarse y prosperar a pesar de la crisis. El estudio revela que estas empresas utilizaron eficazmente la innovación, como herramientas digitales y ajustes en el menú, para mejorar la rentabilidad y la resiliencia. Los hallazgos destacan la importancia de la innovación continua y la planificación de contingencias para superar con éxito futuras crisis.

The traditional dogma: Lactose maldigesters are lactose intolerant, they need to avoid milk, use digestive aids, take supplements, eat low lactose alternatives and not worry about lower calcium intakes and poor bone health. • The scientific reality: Perceived lactose (milk) intolerance causes milk avoidance, milk avoidance causes low CA intakes and poor bone health, and lactose maldigestion is easily managed with regular single servings of milk with meals. • Real or perceived lactose intolerance exists in 5 to 40% of maldigesters, and in a significant number of digesters. These individuals avoid dairy foods resulting in a 200 to 300 mg/day lower intake of calcium. This lower calcium intake reduces bone density and increases the likelihood of fractures. • Dietary management of lactose maldigestion is relatively easy and depends on: dose, colon adaptation, residual lactase, food sources (with yogurt being very well tolerated), meal feeding and psychological factors (learned aversion). • Self-described severely lactose intolerant individuals behave just like other maldigesters when blinded to the protocol. • A serving of milk is unlikely to cause symptoms in maldigesters, particularly when consumed with a meal. • Calcium intake and therefore bone density depend on perception of lactose intolerance, not reality. • A significant number of maldigesters and digesters are milk adverse/perceive themselves to be lactose intolerant. This number appears to be increasing. • Milk adverse individuals do not easily alter their diets to include milk. • Alternative beverage consumption has increased while milk consumption has fallen dramatically since 1950. This has been most apparent for whole milk. But lower fat milk has not fully replaced the reduction in intake of whole milk. • While milk consumption has fallen, total dairy intake has remained strong, actually growing due to the large increase in cheese consumption. • Alternative beverages include carbonated beverages, low lactose milks and plant-based beverages. • Americans still consume more milk than any other country. • Carbonated beverage intake grew rapidly from the 1950s to the 1990s, but has fallen substantially in the last 15-20 years. • The anti-sugar movement appears to have made substantial progress through marketing, taxation (Berkeley, Oakland, Philadelphia, Chicago, San Francisco) despite a large lobbying investment by the carbonated beverage industry. • Brands of low lactose and lactose-free milks have grown substantially, but still remain a very small segment of the overall dairy market.

Semau Island has enormous potential to become a tourist destination in East Nusa Tenggara. Tourism potential is a variety of resources found in a particular area that can be developed into a tourist attraction. The potential of this island is in the form of natural potential, animal husbandry, maritime culture, and agriculture. This research aims to analyze and classify the level of potential of tourist attractions on Semau Island in improving the regional economy at tourist attractions on Semau Island. The data used is the result of direct interviews with respondents, namely village heads, tourist attraction managers, and local communities. The analytical method used is descriptive qualitative with the SWOT analysis method. The research results concluded that the tourist attraction on Semau Island has the potential to be developed as a superior tourist attraction in Kupang Regency. Strategies or steps that can be taken by managers or local governments to increase tourism development in the form of standard tourism facilities, improving the quality of human resources, and improving infrastructure.

That day, he went to the local authorities and begged for his goods to be returned to him and for a street-vending license to finally be granted to him. He was chased out of the Provincial Governorate offices and publicly humiliated. Stricken with hopelessness, he set himself on fire on the street for everyone to see. His desperate act – which would claim his life two weeks later – sparked revolutions and civil wars across the Arab world, starting what would eventually come to be known as the “Arab Spring”.

This study aimed to analyze the consumption of street food across various income groups in the Kumasi metropolis. A combination of stratified, simple and systematic random sampling technique was employed to select operational areas and respondents house respectively. Primary and cross sectional data at household level collected from three towns in the Kumasi metropolis were used to identify the factors that determine Street Food (SF) consumption by employing multiple regression model through the use of Ordinary Least Square (OLS). Further, total household food expenditure and proportion of household expenditure on SF by individuals were estimated. It was found out that: estimated average monthly household expenditure was GH₵ 476.91, GH₵ 403.3, and GH₵ 390.23 for the high, middle and low income groups respectively. However the low income groups spent 85% of their income on food compared to middle 79.99% and higher 60.09%. Likewise, 84.79, (21.73%), 68.69 (17.03%) and 45.51 (9.56%) were the estimated individual proportion of household expenditure on Street Food across the same income groups. It was empirically noted that educational level and household size were significant at 1% with negative relationship with street food consumption whilst income was also significant at 5% with a negative relationship. Gender and time spent away from home (TSAFH) also had a significant positive relationship with street food consumption at 1% level. It can therefore be concluded that low income groups spent greater portion of their income on food and individually, greater proportion of their household food expenditure on street foods than other income groups.

PurposeThe purpose of this study is to evaluate whether the perceptions of cleanliness and organization of the point of sale, hygiene and training of those who serve the public (service) and healthiness of the products, constitute a base for the perception of the quality of food sold in the street. Studies about development of street food trade have gained relevance in academic debate because of its social and economic significance. Usually, aspects related to sanitary issues are presented, and the factors that influence consumer perception regarding quality of food consumed are less explored. This was the focus of this work. The relationships among possible predecessors – attendance, cleanliness, organization and healthiness – were tested, all acting together, influencing the variable perception of product quality. Competitive models were tested because of theoretical divergences regarding the relationship between quality and healthiness, not yet totally clear in the literature.Des...

Acrylamide, a carcinogenic and neurotoxic compound, is a public health concern in fried food products. This paper demonstrated, for the first time, the exposure assessment and risk characterization of acrylamide through consumption of deep fried fritters, a popular snack of Indonesian population which commonly sold as street food. Acrylamide concentration data were collected from selected monitoring data and laboratory simulated researches, while the consumption data covered 263 respondents (adult, age 16-40). Exposure assessment was conducted with probabilistic approach and followed by Margin of Exposure (MoE) calculation. Estimated mean, median (P50) and P95 acrylamide intake were 14.85, 4.10 and 76.06 µg/kg- bw/week, respectively. Thus, resulted in estimated 17.4% of population exceed the reported tolerable intake value (18.2 µg/kg-bw/week). MoE derived from average exposure was 75, indicating significant risk and need of risk management action. Possible mitigation of 70% acrylam...

Resumo O objetivo deste trabalho é discutir a alimentação de rua na cidade de São Paulo no período entre 1828 e 1900. Quando falamos de alimentação de rua, estamos nos referindo de modo geral às variadas formas de comer fora de casa (restaurantes, cafés, confeitarias, botequins, etc.). Mas o foco principal é a alimentação consumida na própria rua, que tem o tabuleiro das quitandeiras (e posteriormente os vendedores ambulantes) como o principal foco dessa atividade. Nosso intuito é compreender as relações entre a comida de rua e a própria cidade em um momento de intensas transformações sócioespaciais. Palavras-chave: São Paulo (1828-1900). Comida de rua. Abastecimento alimentar. Comércio. Urbanismo.

This study explores the interplay between street food experiences, perceptions of authenticity, and the behavioral intentions of international tourists in the context of street food consumption. Additionally, it examines whether dimensions of consumption value moderate the relationship between street food experience and perceived authenticity, as well as between perceived authenticity and behavioral intentions. Data from 362 surveys, collected via a crowdsourcing panel data website, were analyzed using the PLS-SEM model. The findings reveal that street food experiences significantly influence both perceptions of authenticity and the behavioral intentions of international tourists. However, the dimensions of consumption value did not demonstrate a moderating effect on the relationship between these constructs. Accordingly, street food vendors are advised to enhance the overall consumer experience by offering highquality, unique, and hygienic options, rather than focusing solely on creating value.

Background: Chotpoti is a popular street food among all groups of people from low to high income in most cities of Bangladesh. Objective: This study was conducted to describe the vending sites, the stalls and equipments used for food preparation, current level of food safety knowledge of vendors and the way to prepare foods to understand the risks of food contamination and opportunities for prevention. Materials and Methods: This cross-sectional study was conducted between July and October, 2012. We selected 18 popular chotpoti vending sites including market places, bus stops, road sides and amusement parks located under Dhaka city corporation areas by judgment sampling. From each study site we randomly selected six vendors for interview. A structured pretested questionnaire was used for data collection. Data were collected on (i) socioeconomic and demographic characteristics of the respondents; (ii) health and personal hygiene knowledge of vendors; (iii) vendors' food handling practices and (iv) source of ingredients and process of chotpoti making. Location of the chotpoti vendors, utensils used, handling of food, place of preparation of chotpoti, environment surroundings of the stall, general processing of chotpoti and hygienic practices were observed and recorded through an observation checklist. Results: We interviewed a total of 110 vendors. All vendors were male, the majority was between 21 and 30 years of age. Majority (58.2%) of the vendors acquired the knowledge of chotpoti preparation through observation. Nearly all vendors (99%) handled food with bare hands, 95% did not use aprons and hair covering and 94% handled money while serving chotpoti. Most vendors had leftovers; out of those 30% reported discarding them and the rest stored them for following day's sale with inappropriate storage. Nearly one-third (32.7%) of the vendors washed their utensils with dirty water which is recycled. Majority reported that they changed the bucket water only once per 12 hours. Presence of flies was observed on food and surroundings of 33% of the stalls. Of the vendors interviewed, most of them did not have garbage receptacles and 23% disposed wastes nearby their stalls and 76% disposed in nearby dustbin. Conclusion: This study demonstrates that chotpoti vendors do not have formal education and formal training on food preparation. Moreover, lack of hand hygiene knowledge, infrequent cleaning of utensils with soap, inappropriate management of leftover foods, and lack of proper waste management create numerous possibilities for food contamination. Consumption of street vended chotpoti may pose a risk of food borne diseases and steps should be taken to educate and train the vendors on personal hygiene and food handling practices.

Introduction The usage of dietary supplement (DS) such as vitamins, minerals, and fish oil has expanded, but there is limited data on their use by sub-populations such as university students. The study was aimed to investigate the prevalence of DS use among Bangladeshi university students and its associated factors. Methods A cross-sectional survey of 390 students was conducted from two public universities from Barishal Division in Bangladesh using a structured questionnaire with 72 questions divided into five sections: sociodemographic, knowledge, opinions, and attitudes, types of DS, reasons and sources for using DS, and adverse reactions after taking DS. Descriptive statistics and logistic regression were utilized to estimate the results. Results Among all the students, 15.6% students were using DS where only 7.7% of them used DS according to physicians' recommendation. Additionally, students used DS for general health and well-being, weight gaining and as a source of energy for physical and sporting activities, etc. The use of DS was significantly associated with female sex (AOR = 5.44, 95% CI: 2.18-13.52), �25 years age (AOR = 0.08, 95% CI: 0.01-0.67), underweight (AOR = 5.86, 95%

In this era, we are facing a very troublesome problem which is food wasting. Wasting food is not a new thing, it has started to happen in decades of years ago, and it is still happening today. The contribution to this problem is everyone on the earth. This is not only coming from large food and beverage operations, but sadly, also from the behavior of the people too. The main problem is not only about the concept of the restaurant, but the focusing is about the behavior of the customers when consuming the food. Which had made our topic makes more sense; “A Study of Awareness on Food Wastage among Consumers in Restaurants at Subang Jaya”. The purpose of this study was to find out the acknowledgement regarding food wastage phenomenon in Subang Jaya. When we consume the food, we have to think the possibility of the food to become a waste as food waste contributes to a lot of bad effects. The objectives of this research are to determine to what extent the awareness on the wastage of foo...

The informal sector employs the major part of workers in developing countries. Street trading is a common form of informal work. Despite its huge economic value in developing countries, little research is being done to improve street traders' empowerment and entrepreneurship. Also, development informatics is over-focused on social development and under-focused on economic development. This study takes a design science research (DSR) approach in order to identify barriers for street traders in Dar es Salaam, Tanzania, that can be addressed with technology. As a follow-up to our previous qualitative study, a questionnaire was administered to a sample of (N = 285) street traders. The data was analysed using mixed methods. The results show that street traders operate in a challenging environment, and make most of their decisions based on tacit knowledge. Traders are restrained by unreliable business information, weak business strategies, and access to capital. A variety of technology innovations, such as customer-client matchmaking, and record keeping are proposed to directly address the daily challenges of street traders. Future technology projects form exciting possibilities for technology experts, students, and scholars globally. The expected future implications of this project are increased STI capacities, economic growth, and human development.

The study evaluated food safety among fast food operators in Medina, Accra. Since food safety is a major concern with street foods as they are generally prepared and sold under unhygienic conditions. Food safety was defined as the conditions and measures that are necessary during the production, processing, storage, distribution and preparation of food to ensure that it is safe, sound, and wholesome and fit for human consumption. The study assessed fast food operators’ knowledge on food safety and identifying food safety measures and control of regulatory bodies in Ghana. Descriptive research design was used. A multistage sampling technique which combined both probability and non-probability sampling methods were used. Questionnaires and observations were used to collect data from respondents and analysed using descriptive statistics such as means, frequencies, and percentages. The study revealed that 94% representing majority of the fast food operators were aware of food safety. Th...

In Ghana, the role of female informal traders (“market women”) in making low-cost smoked and dried fish available in urban and rural marketplaces is the key to explaining the high consumption of fish in the country. However, market women’s contribution to food security and nutrition (FSN), as well as to fish quality and safety is underrated and poorly understood. Fish marketing requires proficient distribution and preservation skills, economic and sociocultural competence, and a high degree of mobility. Fish traders face numerous constraints related to fish supplies, credit access, hygiene, storage facilities, transport, and market governance, all of which affect their incomes and may affect the quality and safety of fish. The article, which is based on semi-structured interviews with fish traders and fish consumers in coastal and inland markets in Ghana, documents how traders operate and exhibit agency to deal with constraints by activating a range of skills in their profit-making ...

The study examines the distribution and sale practices of coconut vendors, identifies and analyzes food safety bottlenecks associated with street vending of fresh coconuts in Accra, Ghana. A cluster random sampling technique was used in which the study area was classified into three zones. One hundred fresh coconut vendors responded to a structured questionnaire. The results showed that vendors were predominantly male, most of who were educated up to secondary school level. Many (70.8%) of them learnt the trade through apprenticeship. The vendors were either stationed at a particular location (46.1%), or moved around as itinerant traders (53.8%), with their product displayed on pushcarts or head pans. The respondents revealed that more than 30% of consumers patronize fresh coconut because of its water. Food safety challenges identified in the coconut business include potential cross contamination of packaging materials by fresh coconuts, dipping pared coconut into alum solution to preserve freshness, and improper waste handling during and after sales. Education had a positive influence on food safety knowledge among the fresh coconut vendors (χ 2 = 12.8, p < 0.05). Generally, vendors' knowledge in food safety was encouraging but there ought to be an improvement in these areas of their operations to safeguard the health of consumers.

The aims of this study were to assess the compliance of street foods sold in an urban center in a major capital of Brazil with international standards for food safety and to provide data that could be used for the elaboration of specific legislation to ensure the safety of street food. The study investigated demographic profiles of street vendors and hygiene practices used in critical points of food production for products sold. Direct observations and structured interviews were conducted among vendors at stationary locations in the downtown area. Forty-three participating vendors were mostly males who generally completed only elementary school. Among observed food safety risks: 12% of the vendors did not provide ice at the point of sale for perishable ingredients; 95% did not wash hands between food and money transactions and restroom breaks; 91% did not have hair coverings and 100% of the vendors did not have access to a water supply. The interviews revealed that 12% of the vendors did not provide proper cold holding during transportation; 33% did not wash their hands at all, whereas 24% only used water to wash their hands; and 33% never took the required food-handling course. The study indicates a need for improvements of the environmental conditions at these sites to prevent foodborne diseases. Specific local and national laws for street food need to be created to protect the consumer, and continuous training of vendors could help address the lack of food quality and safety.

The purpose of this study was to investigate eviction-related threats and coping mechanisms among women street food vendors in Ubungo Municipality, Dar es Salaam, Tanzania. A cross-sectional research design was used and a questionnaire was administered to a random sample of 60 women. According to the findings, eviction-related threats included a decrease in the number of customers, the lack of specific location for food vending activities, an increase in the cost of doing business and the congestion of street food vendors in one location. Women coped with such evictions by maintaining the price but reducing the share of food, measuring food according to the client's financial ability, practicing good customer service, borrowing money from financial institutions and striving to expand customers' base. Other reported strategies include preparing enough food for the day and explaining to customers why food prices have risen. In harmony with the Multi-layered social resilience framework, respondents managed to demonstrate reactive capacities in dealing with such eviction-related threats. In order to cope with the threats more proactively, awareness campaigns are needed to educate women street food vendors on the need of conducting their enterprises in authorized locations in order to avoid further evictions. Similarly, women street vendors should be empowered to seek assistance from both local and national government authorities at various levels, participate in decision-making processes and create institutions that can defend and foster their well-being in the face of future crises.

There has been a lot of research on the relationship between regulators and street vendors, often portraying regulators as bullies of vulnerable vendors. However, there is little documentation on urban regulators and their challenges as they implement their mandates. This paper investigates the challenges and negotiating strategies of regulators of street-vended foods in Ghana and analyses the implication for their relationship with street food vendors. The paper reveals that regulators operate in a context of limited resources, leading to a general feeling of neglect. In coping, regulators adopt strategies that encourage harassment of vendors and increase tensions between vendors and regulators. Thus, this study establishes relations between the challenges and negotiating strategies of regulators and the poor relations that exist Urban Forum

We have approached the study of growth factors affecting cartilage and bone development by investigating those factors present in bone which are able to initiate new cartilage and bone formation in vivo. This has led to the identification and molecular cloning of seven novel human factors which we have named BMP-1 through BMP-7. Six of these molecules are related to each other, and are also distantly related to TGF-/3. The presence of one of these molecules, recombinant human BMP-2 (rhBMP-2) is sufficient to produce the complex developmental system of cartilage and bone formation when implanted subcutaneously in a rat assay system. In this model, administration of rhBMP-2 ultimately results in the formation of a piece of trabecular bone, which is filled with mature bone marrow. While our studies demonstrate that rhBMP-2 by itself has the ability to induce cartilage and bone formation in vivo, we find other BMP molecules present along with BMP-2 in our highly purified nonrecombinant boneinductive material. These results suggest that the bone inductive capacity of bone-derived proteins may reside in the combinatorial or synergistic activities of this set of BMP-2 related molecules.

The natural tourism object of Tinambung Bissoloro Peak is a natural tourist attraction that is very potential to be developed because there are still many other potentials in it that can support the development of natural tourism, and can attract more domestic and foreign tourists. This research was conducted in Bungaya Subdistrict, Gowa Regency, South Sulawesi Province. This study aims to determine the natural potential that becomes a tourist attraction in Tinambung Bissoloro Peak and to evaluate the feasibility level of developing these natural attractions. Data were collected using two methods, namely descriptive qualitative analysis and the method of assessing the feasibility of ecotourism. Based on the research results, it can be seen that Tinambung Peak has various tourism potentials, both flora and fauna as well as beautiful natural panoramas. Apart from being one of the natural tourist destinations, Tinambung Peak can also be used as an effort to conduct conservation educati...

Based on ethnographic research on street vendors' activities in Bandung city, this article attempts to uncover the production process of street food. Drawing on Simone's (2004) idea of people as infrastructure, the research focuses on street vending activities as a conjunction of heterogeneous activities and modes of production that becomes a platform to support the vendors' livelihood: for example, the ways in which vendors achieve efficiency in street food production. We need to consider, however, the roles of various actors surrounding the street vending activities that directly or indirectly contribute to the production process of street food, as well as the large network that is created as social infrastructure. This network is an outcome of the ability of vendors, for example, to engage in convivial interactions with customers, to create an intimate relationship with food suppliers, and to engage in "a form of labor exchange" with their neighbors. This article argues that such hybrid contributions on the part of street vendors are their efforts to stabilize the network in a fluid and adaptable way that makes a social infrastructure possible.

Spirituality is a universal and human phenomenon which is not restricted to any religions or religious groups. In fact, spiritual experiences are thought of as special human experiences which give meaning to life. Such enlightening experiences make man connect to a higher being. Therefore, spiritual tourism is a journey on which a traveller achieves a perception of spiritual experiences. Such experiences can be gained on a long walk with a group of sympathetic fellow travelers towards religious destinations. They may also be achieved while watching a pristine view of the nature which enables the viewer to understand the creator of the scene and reach deep meanings through a creative insight. Creative tourism is mostly manifested as a form of inner expression and discovery, a tool of improvement in identity and distinction or a search for the expansion of capabilities and experiences as well as an ability to reflect the life purposefully. This type of tourism belongs to self-actualiz...

The present study sought to explore the school related challenges fa ced by street children in Harare. Psychoethnography, a qualitative approach was employed in this study. A total o f 22 participants took part in this study. Key informant interviews, focus group discussions, in-depth interviews, participant and non-participant observations were the data collection methods. The data were analysed using thematic content analysis. Data analysis revealed factors that cause disaffiliation o f street children from schools such as: their migratory nature, low achievement in schools, substance abuse, pregnancy, very active sexuality and lack o f birth certificates. The street children, therefore, appear to be estranged from social institutions particularly schools. Among other recommendations, the study suggested that the education system in Zimbabwe should equip street children with life and vocational skills that empower them to eke a living without affecting their access to form al education. Consequently, there should be reforms in the education system in Zimbabwe to make schools attractive and to produce employable and skilled graduates.

Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contri...

A sample of 2,185 Ghanaian households from the GLSS6 was examined using a latent class model of structural heterogeneity in a linear regression framework to assess their fish consumption patterns. The results suggest that Ghanaian households fall into two consumption categories, namely "traditional" and "non-traditional" households, though there is some overlap between the two household groups. Demand for fish is price inelastic in traditional households and approximately unitary elastic in non-traditional households. In traditional households, fish is complementary to poultry but a substitute for red meat. Among non-traditional consumers, fish is complementary to poultry but a substitute for red meat and pork. While price is a major concern for traditional consumers, taste, diversity, health and nutrition are more important to non-traditional consumers. Traditional consumers are in the forest region while the non-traditional consumers are in the Savannah areas.

The purpose of this study is to examine the influence of food review content on YouTube on purchasing decisions for local culinary delights, specifically the Jakarta Nasi Goreng Kambing Kebon Sirih. It is the one of the favorite culinary place in Jakarta which sells lamb fried rice, it is located at Kebon Sirih Street. This research employed a quantitative approach with data analysis techniques such as descriptive statistics, linear regression test, t test, and coefficient of determination. The participants in this study are tourists on culinary trips in Jakarta. The samples were 100 tourists who went on a culinary trip and purchased fried rice for the Jakarta Kebon Sirih utilising non-probability sampling or purposive sampling techniques. The correlation coefficient test findings reveal that food reviews on YouTube have a remarkably strong relationship with Nasi Goreng Kambing Kebon Sirih purchasing decisions. Furthermore, the t test results indicate that food reviews on YouTube have a partially positive influence on the decision to purchase culinary products at the restaurant. The theoretical implication of this research is to provide an understanding that food reviews on YouTube have a significant contribution in the context of culinary products or culinary tourism. In the meantime, the findings of this study can be utilized as a reference for restaurant management in particular, and for local street food in general. Some of the limitations of this research that can be addressed in future research include the sample size and research scope.

This paper assessed the performance of SK officials based on the mandated duties provided by the Local Government Code (LGC) of 1991 and the perception of the Lyceum Community on the issue of SK abolition. Two hundred (200) members, composed of the students, faculty members and administrative personnel of the community, who were randomly chosen, served as the respondents. The descriptive method was used to attain the objectives. The results showed that the Sangguniang Kabataan has been able to perform their mandated duties and responsibilities by the LGC being rated as Good. Moreover, it can be drawn that although there are defects, the respondents still believe that reformation, not abolition would correct SK failures and shortcomings. From the results, there are recommendations that have been formulated. First, the government, specifically the DILG, may review the provisions of RA 7160 implementing the duties and functions mandated to the SK. Second, the DILG may also evaluate the...

This study investigated food safety and hygiene of practices among hospitality industries in Damaturu, Yobe State, Nigeria. Its specific objectives were to ascertain food safety and hygiene practices of food vendors in Damaturu, Yobe State and determine barriers to food safety and hygiene practices of food vendors in Damaturu, Yobe State. The study design was descriptive cross sectional, which utilized a sample size of 180 from an estimated population of 285. Multistage sampling was used comprising random sampling, stratified sampling and proportionate sampling techniques. Instrument for data collection was questionnaire. The data were analyzed through descriptive statistics (frequency tables and percentages) and Chi-Square (x 2). The findings of the study showed that the majority of the respondents were between the ages of 26-45 years old, female with either a secondary or a tertiary level of education, and operating in Damaturu LGA, which is an urban area, compared to Potiskum. It was already revealed that greater proportion of the respondents who engaged in practice of food safety and hygiene practice are slightly above 50%. However, lack of training and law enforcement were identified as major challenge to practice of food safety and hygiene. Furthermore, prior attendance of training on food safety and hygiene and LGA of resident had statistically significant influence on the practice of food safety and hygiene. Following the findings of the study, it was recommended among others that government and hospitality industries sector through its enforcement agency should make policies and regulations to make training on food safety and hygiene practice a necessity as it is an important to achieving better quality and improved food handling practices.

Nutrition is sturdily and rapidly becoming the foremost determinant of health in today's Sars-Cov-2 and climate change ravaged world. While safe food sustains life, contamination obliterates its values and could result in death and short to long term morbidity. The purpose of this scoping review is to explore food contamination in Ghana, between 2001-2022. Using Arksey and O'Malley's procedure, a systematic literature search from PubMed, JSTOR, ScienceDirect, ProQuest, Scopus, Emeralds Insight, Google Scholar, and Google was carried out. Following the inclusion criteria, 40 published and grey literature were covered in this review. The review revealed the following: Studies on food contamination involving Greater Accra, Ashanti, Central, and Eastern Regions alone account for over 50% of the total number of such studies conducted in Ghana; regulators failed in enforcing regulations, monitoring and supervision; managers failed to provide adequate infrastructure and facilities. The most common food safety risks of public health concern are: i) microorganisms (E. coli/faecal coliforms, Staphylococcus aureus, Salmonella spp, Bacillus cereus, and Viral hepatitis); ii) drugs (Amoxicillin, Chlortetracycline, Ciprofloxacin, Danofloxacin, and Doxycycline) and; iii) chemicals (Chlorpyrifos). Salad, vegetables, sliced mango, meat pie, and snail khebab are of high public health risks. The following deductions were made from the review: Highly contaminated food results in death, short to long term morbidity, economic loss, and threatens to displace Ghana's efforts at achieving the Sustainable Development Goals (SDG) 2. Thus, Government must resource key regulatory bodies to enhance their operational capacity, regulators must foster collaboration in monitoring and supervision of food vendors, and managers of food service outlets must provide adequate facilities to engender food safety culture.

During monsoon and post-monsoon season (July to October), a new brown ring leaf spot disease was observed in the mulberry Germplasm Bank at Berhampore, West Bengal. The disease first appeared in the form of small, brown, irregular spots, which later coalesced and formed bigger spots, arranged in nearly concentric rings. The old spots were visible on both the surfaces of leaves. The vein portion of leaves remained green and intact. The infected leaf tissue withered and cracked. On the ventral surface of spots, mycelium was present in the form of hyaline, sterile, creeping hyphae with short branched conidiophores and conidia. The pathogen was isolated in potato dextrose agar medium. Pathogenicity test was conducted and established in accordance with Koch's postulates using approximately two months old saplings of Italian mulberry variety 'Cattaneo'. Typical disease symptoms appeared within 10 days after inoculation and the same pathogen was re-isolated from inoculated leaves. On potato dextrose agar, colonies were floccose, white at first which later turned into rose colour. Conidiophores, branched, aseptate; conidia, hyaline, elliptical, 8-10 11mx 3.5-4.0 11m.The fungus was identified by Indian Agricultural Research Institute, New Delhi as Cephalosporium strictum (ITCC/2994/97).