Exploiting the Spur of the Moment to Enhance Healthy Consumption: Verbal Prompting to Increase Fruit Choices in a Self-Service Restaurant

Kleef, Ellen van; Broek, Oriana van den; Trijp, J.C.M. van

doi:10.1111/aphw.12042

Cited by 28 publications

(30 citation statements)

References 36 publications

(41 reference statements)

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“…For this reason, they pointed out the need to adjust food supply in these establishments. Specifically, inclusion of health-friendly options in menus was a recurrent topic, mentioning fruits and vegetables as a regular example 4,18,[20][21][22][23][24][25] . Predominantly, concern was expressed about providing meals that contribute to wellness, given the close relationship between food consumption and health.…”

Section: Food Supply Modificationsmentioning

confidence: 99%

“…Also, informative slogans to highlight healthier items 18,22 , communication through information technologies 18,21 and logos to promote nutritious food were suggested 18,19,22,34 . Alternatively, only one study referred to verbal guidelines given by servers as a communication tactic 25 .…”

Section: Promotion Of Healthy Choicesmentioning

confidence: 99%

“…To illustrate this, Newson et al 4 asserted that healthy choices are often linked to the perception of less taste, less satiety and higher price. Given this trend, several establishments assume that providing this type of food will harm their profits 22,34 , even more so if foods with lower nutritional quality have a higher profit margin 25,26 . In fact, one study indicated a potential conflict between health promotion and profit generation in food outlets 35 .…”

Section: Barriers Against Healthy Eating Promotion In Restaurantsmentioning

confidence: 99%

See 2 more Smart Citations

Alimentación saludable y oferta de restaurantes. Una revisión de la evidencia reciente en la literatura

Beltrán

Romero

2019

Ciênc. saúde coletiva

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Resumen Las características de la oferta de alimentos son un determinante del consumo, y por ende de la salud de la población. Este trabajo buscó establecer los temas destacados en la literatura científica reciente sobre oferta de restaurantes y alimentación saludable. Se revisó sistemáticamente la investigación adelantada en estos escenarios y publicada desde 2011 hasta 2016 en siete reconocidas bases de datos. De 999 títulos fueron escogidos 20 artículos. Se realizó análisis de contenido de la información obtenida, usando Nvivo 10.0, y ésta fue codificada a través del método inductivo por dos investigadores independientes. Se identificaron tres temas a saber: Modificaciones en la oferta de alimentación, fomento de elecciones saludables y barreras para promover alimentación saludable. Los hallazgos descritos dan cuenta de las oportunidades de investigación en el área, particularmente en el contexto Latinoamericano, y de la necesidad de intervenciones que redunden en ambientes saludables dada la relevancia del suministro alimentario en la salud colectiva.

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Section: Food Supply Modificationsmentioning

confidence: 99%

Section: Promotion Of Healthy Choicesmentioning

confidence: 99%

Section: Barriers Against Healthy Eating Promotion In Restaurantsmentioning

confidence: 99%

See 1 more Smart Citation

Alimentación saludable y oferta de restaurantes. Una revisión de la evidencia reciente en la literatura

Beltrán

Romero

2019

Ciênc. saúde coletiva

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“…Thus, a strength of this study is that the framework of the intervention was consistent with best evidence for effective restaurant interventions. Further, we are not aware of other community-based restaurant interventions with a major focus on selecting menu items that have healthful fats, 19,38–41 which are a critically important component of a heart healthy diet. 11 …”

Section: Discussionmentioning

confidence: 99%

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

Thayer

Pimentel

Smith

et al. 2016

American Journal of Health Education

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Background As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose 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 post intervention surveys were completed by restaurant managers and customers completed a brief “intercept” survey. Results Managers (n = 10) reported 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 the information influenced menu items purchased, and 91 (72%) reported 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.

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“…A second approach is to target parents, given the role they play in children’s meal ordering (8,9). Prompting has increased sales of targeted items among adults (10), with some evidence that verbal prompts, (11,12), signage (13,14), and healthy primes on menus (15) can promote healthier ordering patterns. However, these efforts also traditionally target nutritionally poor options (e.g., adding dessert to a meal).…”

Section: Introductionmentioning

confidence: 99%

Promoting healthier children's meals at quick-service and full-service restaurants: Results from a pilot and feasibility study

et al. 2017

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High-calorie restaurant foods contribute to childhood overweight. Increased consumer demand for healthier kids’ meals may motivate the restaurant industry to provide additional healthy options. This study pilot-tested a combination of four strategies (toy incentive, placemats, server prompts, signage) designed to increase demand for healthier kids’ meals, which were defined as those eligible for the National Restaurant Association’s Kids LiveWell program. Relative sales of healthier kids’ meals were examined before (n=3,473 total kids’ meal orders) and during Month 1 (n=3,546 total kids’ meal orders) and Month 2 of implementation (n=3,645 total kids’ meal orders) of an 8-week intervention in two locations each of a quick-service (QSR) and full-service (FSR) restaurant chain. Convenience samples of children (n=27) and their parents (n=28) were surveyed regarding parent and child perceptions of intervention components. Findings regarding the effectiveness and feasibility of the intervention were mixed. At the FSRs, the relative percentage of monthly sales from healthier kids’ meals increased from 5.0% of kids’ meal orders at baseline to 8.3% during Month 1, ending at 6.4% during Month 2. At the QSRs, the relative percentage of monthly sales from healthier kids’ entrees decreased from 27.5% at baseline to 25.2% during Month 1, ending at 25.9% during Month 2. Implementation quality tracking showed that consistent implementation of intervention components was a challenge; parent- and child-reported awareness of intervention components supported this finding. Future directions are discussed, aiming to build upon these findings and maximize the feasibility, effectiveness, and sustainability of efforts to promote healthier eating in restaurants.

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Exploiting the Spur of the Moment to Enhance Healthy Consumption: Verbal Prompting to Increase Fruit Choices in a Self-Service Restaurant

Abstract: Together, findings suggest that verbal prompts involving healthy side dishes are a potential useful nudge to implement in other food service settings.

Cited by 28 publications

References 36 publications

Alimentación saludable y oferta de restaurantes. Una revisión de la evidencia reciente en la literatura

Alimentación saludable y oferta de restaurantes. Una revisión de la evidencia reciente en la literatura

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

Promoting healthier children's meals at quick-service and full-service restaurants: Results from a pilot and feasibility study

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