Disparities Among Restaurants

The assumption that all restaurants of the same type have equal food promotion, environment, same dietary quality and same pricing. It is also likely that consumer nutrition environment in the restaurants differs from one restaurant to another and influences the eating patterns of patrons (Dumanovsky et al., 2011; Liu, and Brownell, 2012). However, there is limited research examining this environment. There are two studies that show that the low rate of low-fat foods in menu items among restaurants (Finkelstein, Strombotne, and Krieger, 2004; Technomic, Inc. 2012). Extending findings of socioeconomic and racial disparities in terms of restaurant distribution is in a recent study (Powell and Nguyen, 2013). This study shows fewer healthy food

The person without any effort will do an evaluation, with no intention and quickly (Fazio, 2006). The evaluation happens regardless to whether the individual will consider the items false or true (Greenwald, McGhee, & Schwartz, 1998). This form of automatic assessments and associative are found to be implicit attitudes. They correlate with a broad range of health behaviors within the domain of health-related dietary behaviors. The implicit attitudes have a correlation with snack consumption from self-reports (Conner, et. al, 2007; Friese, and Hofman 2008). Others are Hofmann and Friese, 2008; Hofmann, et al.,

Accessibility also acts as a facilitator or barrier for healthy eating patterns (Ver Ploeg, et al., 2009). It is an environmental justice component (Ver Ploeg, et al., 2009). It means that having access to sources of healthy foods minimizes the risk of obesity and overweight through the facilitation of healthy diets (Cerin, et al., 2011). At the same time, easy access to food sources that are nutritionally appropriate contributes to harmful and excessive weight gain. The fast-foods outlets, as well as convenience stores that sell high-calorie foods, contribute to a higher caloric intakes among customers (Bowman,