From: Restaurant managers’ readiness to maintain people’s healthy weight and minimise food waste in Japan
Both higher | High & low | Both lower | p | |
---|---|---|---|---|
n = 113 | n = 136 | n = 138 | ||
Age range (years) | ||||
20–29 | 0 (0.0) | 1 (0.7) | 2 (1.4) | 0.278 |
30–39 | 18 (15.9) | 15 (11.0) | 8 (5.8) | |
40–49 | 36 (31.9) | 45 (33.1) | 45 (32.6) | |
50–59 | 42 (37.2) | 47 (34.6) | 52 (37.7) | |
≥ 60 | 17 (15.0) | 28 (20.6) | 31 (22.5) | |
Sex | ||||
Female | 26 (23.0) | 40 (29.4) | 35 (25.4) | 0.504 |
Male | 87 (77.0) | 96 (70.6) | 103 (74.6) | |
Experience of working in the restaurant industry (years) | ||||
< 5 | 12 (10.6) | 10 (7.4) | 10 (7.2) | 0.329 |
5–9 | 15 (13.3) | 22 (16.2) | 22 (15.9) | |
10–14 | 14 (12.4) | 19 (14.0) | 10 (7.2) | |
15–19 | 14 (12.4) | 7 (5.1) | 13 (9.4) | |
≥ 20 | 58 (51.3) | 78 (57.4) | 83 (60.1) | |
Size of company managedb | ||||
Small | 87 (77.0) | 126 (92.6) | 124 (89.9) | 0.001 |
Medium/large | 26 (23.0) | 10 (7.4) | 14 (10.1) | |
Refer to SDGs for running business | ||||
Refer | 8 (7.1) | 3 (2.2) | 0 (0.0) | <.001 |
Want to refer but not doing now | 17 (15.0) | 4 (2.9) | 0 (0.0) | |
Know about SDGs but do not plan to use them | 15 (13.3) | 3 (2.2) | 6 (4.3) | |
Heard the name but do not know the content | 14 (12.4) | 16 (11.8) | 12 (8.7) | |
Never heard about it | 59 (52.2) | 110 (80.9) | 120 (87.0) | |
Experience of studying nutrition | ||||
Yes | 53 (46.9) | 43 (31.6) | 41 (29.7) | < 0.001 |
No | 60 (53.1) | 93 (68.4) | 97 (70.3) | |
Involvement of dietitians in the restaurant or company c | ||||
Yes | 15 (13.3) | 4 (3.0) | 6 (4.5) | 0.002 |
No | 98 (86.7) | 130 (97.0) | 128 (95.5) |