Increasing Healthy Choices in the Workplace Using ¡Por Vida!

The implementation and effectiveness of outlet‐level healthy food and beverage accreditation schemes: A systematic review

“…Of the 26 included schemes, 20 described the rationale for the criteria by which foods and beverages were classified as healthy or not healthy. Eight schemes derived their criteria from existing nutrition guidelines, such as population‐wide dietary guidelines or school nutrition guidelines 20,29,30,45–49,51–56,62 . The criteria for two schemes were developed following a review of the literature on existing accreditation schemes in similar settings to form the basis for new criteria 21,36,39 .…”

“…Of the 19 schemes, only the ¡Por Vida! Initiative provided nutrient cut‐offs (derived from the 2005 Dietary Guidelines for Americans ) for the energy, total fat, saturated fat, trans fat, and sodium contents of targeted meals 29,30 . Accreditation scheme food classification criteria were applied in various ways but were most commonly used to encourage product or menu reformulation to meet a set standard and designate which products should be relatively more or less available, and which products should be promoted.…”

“…Initiative was governed by the San Antonio's Healthy Restaurant Coalition, which includes members from the San Antonio Metropolitan Health District, the San Antonio Restaurant Association, and the San Antonio Dietetic Association. [29][30][31] Ten schemes were managed by either a local or national government agency. For example, the Healthy Bodegas initiative was coordinated by the New York City Department of Health and Mental Hygiene and was funded by the New York City Center for Economic Opportunity.…”

Effects of an icon-based menu labelling initiative on consumer food choice

“…46,50 Recent cross-sectional studies in San Antonio, USA, demonstrate an effect on consumer purchasing behaviours in response to a menu labelling/healthy item recognition programme both in a workplace catering setting and in restaurants. 51,52 Thomas and Mills 53 found health claims, such as heart healthy, are perceived as helpful when attempting to make informed decisions about restaurant menu items. The inclusion of heart healthy claims on restaurant menus can have a positive influence on nutrition attitude and purchase intentions in the absence of nutrition information and can also be a supplement to nutrition information when it is provided.…”

What menu changes do restaurants make after joining a voluntary restaurant recognition program?

“…Presently, there are over a dozen national and community-level restaurant recognition programs in the U.S. Common approaches used by these voluntary programs include establishing nutrient (e.g. calories, sodium) standards or serving-size criteria for menu items or meals, increasing the availability of healthy options (e.g., fresh fruits and vegetables, whole grains), increasing the availability of nutrition information, and promoting healthier menu options (Blue Zones Project, 2012;Nevarez et al, 2013;Sosa et al, 2014).…”