Do Pre-Meal To-Go Boxes Affect the Amount of Food Consumed in a Restaurant Setting?

Schuster, M.J.; Carlson, J.R.; Mackenzie, Jill; Roche, Jeanne; Brooks, T.L.; Painter, James

doi:10.1016/j.jand.2014.06.204

Cited by 1 publication

(4 citation statements)

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“…The majority of sources (n = 141) described strategies that were initiated by restaurants 144,145,164,, in mostly gray literature and media sources, with three exceptions [145,164,168]. The rest (n = 30) described changes that were investigator-led, as part of nutrition-healthy eating focused intervention studies [111,[137][138][139][140][141][142][143][144][146][147][148][149][150][151][152][153][154][155][156][157][158][159][160][161][162][163][165][166][167].…”

Section: Sample Descriptionmentioning

confidence: 99%

“…Consumer-facing strategies reported, overall and by type of restaurant addressed in source and initiator (n = 171). [24,28-32,34,36,53,66,70,77,81,82,110,111,114,116,121,126,131,137,139,141,142,144,146,147,154,160 -162,165,167,169,170,172,181-183,185,186,192], followed by the provision of smaller portions, either by decreasing portion sizes and/or offering a smaller portion option to customers (17%) [31,39,44,49,51,55,61,70,73,74,76,83,88,93,112,114,125,129,140,146,150,152,155,157,159,162,180,184,192], promoting healthy substitutions (e.g., side salad instead of fries) (12%) [31,32,39,41,53,71,73,79,83,87,91,93,107,124,130,136,…”

Section: Consumer-facing Strategies For Healthier Eatingmentioning

confidence: 99%

“…The reporting of motivations and barriers for strategy implementation was not consistent across sources. Motivation was not discernable in 23% of the sample [38,114,115,[117][118][119]128,129,137,138,146,147,149,152,156,160,162,163,[165][166][167], although it was high among investigator-initiated changes (70%) [111,[137][138][139]146,147,[149][150][151][152][153][154][156][157][158]160,162,163,[165][166][167]. Among those sources where motivation was discernible, these were customer centered or profit-driven, including the most common motivation, perceived customer demand (56%) [23,24,26- 1 percentages from this row forward were calculated using the number of records where motivation was discernible as denominator.…”

Section: Reported Motivations and Barriers For Strategy Implementationmentioning

confidence: 99%

“…Reporting was most common in investigatorled strategies, where only one record failed to report outcomes [111]. Overall, the most common outcomes were classified as revenue positive, specifically, customer acceptance of strategy or change (27% of reporting sources) [46,55,60,84,88,90,142,143,145,146,150,152,156,158,161,165,177] and increase in revenue (26% of reporting sources) [27,31,56,65,68,75,121,131,134,147,148,153,158,177,185,189] (Table 4). Sources presenting investigator-led changes mostly reported health-related outcomes, notably improvements in eating behaviors (48%) [137][138][139][140]142,147,149,150,153,154,157,159,…”

Section: Reported Outcomesmentioning

confidence: 99%

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Facilitating Healthier Eating at Restaurants: A Multidisciplinary Scoping Review Comparing Strategies, Barriers, Motivators, and Outcomes by Restaurant Type and Initiator

Fuster

Handley

Alam

et al. 2021

IJERPH

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Restaurants are understudied yet increasingly important food environment institutions for tackling diet-related diseases. This scoping review analyzes research and gray literature (n = 171 records) to assess which healthy eating promotion strategies have been implemented in restaurants and the associated motivations, barriers, and outcomes, compared by restaurant type (corporate/chain vs. independently owned restaurants) and initiator (restaurant-initiated vs. investigator-initiated). We found that the most commonly reported strategy was the increase of generally healthy offerings and the promotion of such offerings. Changes in food availability were more common among corporate restaurants and initiated by restaurants, while environmental facilitators were more commonly initiated by investigators and associated with independently owned restaurants. Aside from those associated with revenue, motivations and barriers for healthy eating promoting strategies varied by restaurant type. While corporate restaurants were also motivated by public health criticism, independently owned restaurants were motivated by interests to improve community health. Revenue concerns were followed by food sourcing issues in corporate restaurants and lack of interest among independently owned restaurants. Among reporting sources, most outcomes were revenue positive. This study shows the need for practice-based evidence and accounting for restaurant business models to tailor interventions and policies for sustained positive changes in these establishments.

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