Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

Autor/inn/en	Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Sylvester, Laura Lee; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.
Titel	Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items
Quelle	In: American Journal of Health Education, 48 (2017) 1, S.11-21 (11 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1932-5037
DOI	10.1080/19325037.2016.1250688
Schlagwörter	Food; Eating Habits; Dining Facilities; Nutrition; Statistical Analysis; Cooperation; Health Promotion; Intervention; Printed Materials; Information Sources; Web Sites; Surveys; Purchasing; Correlation; Health Education; Administrator Attitudes; Hospitality Occupations; Focus Groups; Pilot Projects; Program Descriptions; North Carolina + Suchen Sie Ihr Suchwort? Lebensmittel; Ernährungsgewohnheit; Essgewohnheit; Mensa; Ernährung; Statistische Analyse; Co-operation; Kooperation; Gesundheitsfürsorge; Gesundheitshilfe; Reihenuntersuchung; Information source; Informationsquelle; Web-Design; Survey; Umfrage; Befragung; Beschaffungswesen; Kauf; Korrelation; Gesundheitsaufklärung; Gesundheitsbildung; Gesundheitserziehung; Gastgewerbegehilfe; Pilot project; Modellversuch; Pilotprojekt
Abstract	Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high-quality carbohydrates. Methods: The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre- and postintervention surveys were completed by restaurant managers and customers completed a brief "intercept" survey. Results: Managers (n = 10) reported that the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and, of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated that the information influenced menu items purchased, and 91 (72%) reported that the information will influence what they order in the future. Discussion: The intervention was well received by restaurant managers and positively influenced menu item selection by many customers. Translation to Health Education Practice: Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach. (As Provided).
Anmerkungen	Routledge. Available from: Taylor & Francis, Ltd. 325 Chestnut Street Suite 800, Philadelphia, PA 19106. Tel: 800-354-1420; Fax: 215-625-2940; Web site: http://www.tandf.co.uk/journals
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01