No abstract

Objectives: To collect baseline data on the fat content of hot chips, quality beliefs in fast food outlets throughout New Zealand.• Compare chain and independent outlets.• Identify the key determinants of fat content of chips and quality of cooking fat.• Identify opportunities for action to reduce the fat content of hot chips and improve the fat quality of the frying fat. Methods SampleFast food outlets were randomly selected from a list of all takeaways and unlicensed restaurants listed in the Ne w Zealand Telecom Yellow Pages (n=3,301). They were stratif ied by geographical re gion and target numbers were defined to obtain a representative sample. Only the outlets that sold takeaway hot chips were eligible. On telephoning the selected outlets, 63% were found to be eligible and 80% agreed to take part. It was assumed that the vast majority of fast food outlets were listed in the Yellow Pages (although this was not independently verif ied). Survey processThe data were collected during the period September 1998 to March 1999. An interviewer-administered questionnaire (29 closed questions) was designed to investigate chip-cooking practices and attitudes related to cooking practices. This instrument was developed on the basis of: cooking procedures that can be measured and that are amenable to change. • Data from the pilot sur vey of 24 independent tak eaway bars within the Auckland region.• Infor mation obtained through consultation with fast food outlet operators and food technology experts in the area. The attitudes and perceptions of operators were measured using Liker t scales. Fat and chip turnovers were assessed by asking the operators about their monthly order volumes for each. Many of the operators were Chinese immig rants and translations of the participant infor mation sheet and interpreters were used as required. The study w as approved by the University of Auckland Human Subjects Ethics Committee.A 200 mL sample of fat from the main chip fryer was collected for fat analysis. The thermostat setting and actual f at temperature once the fryer had reached temperature (thermostat light off) were recorded. The temperature range of 180-185°C is considered optimal based on recommendations in other countries 14,18 and we considered that 5°C either side of this (i.e. 175-190°C) would be an appropriate reference range for this study. The operator was asked to cook a serving of chips. Observations of the post-cooking procedure (banging, shaking and hanging of the chip basket) were recorded. Post-cooking drainage of fat from the chips was considered adequate if the basket was shaken and/or banged and hung for at least 20 seconds before being packaged. The chips were immediately transfer red from the packaging to a plastic bag. The questionnaire was then administered. The f at and chip samples were chilled and then frozen (-18°C) as soon as possible until analysis. Chemical analysesThe chips were analysed for total fat and moisture. 19 The fr yer fat was analysed for the acid value 20 as a reflection of the ...