Objectives Assess how Latin American restaurants (LAR) have been adapting in response to COVID-19, and the potential implications of those changes for community food environments. Methods Qualitative study design using semi-structured interviews with LAR owners and staff (n = 12). Interviews were conducted via Zoom, lasting between 30 and 90 minutes. Verbatim transcripts were analyzed by two independent coders using Dedoose following an iterative approach for organizing results using emergent themes. Results COVID-19 led to initial closures, decrease in clientele and interrupted food supply. LAR adjusted by switching to outdoor dining and/or delivery/takeout, reducing hours and staff, increasing social media presence, and making changes to the menus. Menus were reduced, decreasing items not well-suited for takeout/delivery, (notably salads), while keeping customer favorites, such as high-energy “comfort foods.” Menu changes were more prevalent in full-service restaurants, compared with fast casual LAR. The results also include experiences with delivery companies and government assistance during COVID-19. Conclusions The pandemic has forced drastic changes in LARs, with potential implications for future health promoting interventions. The results from this study contribute to informing how restaurants are adapting in response to COVID-19 and the potential implications on community health and nutrition, as well as what restaurants can do to prepare for future crises. This will need to be considered for the survival of the industry and the communities that they serve. Future research is needed to examine long-term effect of changes in community food environments and customers’ diets. Funding Sources NIH - National Heart, Lung, and Blood Institute
Objectives Examine the acceptability and potential barriers for the implementation of healthy eating promoting (HEP) strategies in independently-owned Latin American restaurants (LAR), including the influence of the COVID-19 pandemic. Methods LAR owners and staff were recruited via social media and community networks across the US. Potential participants completed an online survey (n = 20) on demographic and restaurant characteristics and current HEP strategies. Subsequently, we conducted semi-structured, online interviews with LAR owners and staff (n = 13) to examine attitudes of and barriers to the implementation of HEP strategies. Each verbatim transcript was analyzed by two coders using Dedoose, following an iterative process. Excerpts were rated according to how open respondents were to implement potential strategies (1 = opposed, 2 = neutral, 3 = open). Results The survey revealed that the most common HEP strategies already in place were offering vegetarian options (80%) and seafood (75%). The interviews asked about additional, potential HEP strategies, showing that the highest rated was the provision of nutrition information, with all excerpts rated as “open” (rate = 3). This was followed by increasing healthy options, notably vegetarian dishes (Mean excerpt rate = 2.9 ± 0.3); menu highlights (2.6 ± 0.9); and promotion of healthier options (2.5 ± 0.7). Portion size changes were rated the lowest (1.1 ± 0.3). The results included barriers identified for each strategy, the influence of COVID-19, and alternative strategies identified. Conclusions Latin communities present higher dietary risk factors for chronic disease, compared to non-Hispanic Whites. LARs are a significant source of dietary intake and have the potential to positively influence eating behaviors but are seldom engaged by public health. This research aimed to bridge this gap, finding common grounds for potential collaborations benefiting both community health and the wellbeing of these important community institutions. Funding Sources National Institutes of Health/NHLBI and the Centers for Disease Control and Prevention.
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