Salud Tiene Sabor

Nevárez, Carmen; Lafleur, Mariah; Schwarte, Liz; Rodin, Beth; Silva, Pri de; Samuels, Sarah E.

doi:10.1016/j.amepre.2012.11.017

Cited by 23 publications

(7 citation statements)

References 14 publications

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“…In addition, in this study, Spain’s new law ( Regulation 1169/2011 ) [16] was followed through the provision of attractive visual allergen information for all dishes as an easy means to identify problematic foods for individuals with allergies to and/or intolerance for specific ingredients. Our results were consistent with some of the studies presented in a meta-analysis of 27 restaurant-based nutrition interventions that resulted in the achievement and maintenance of healthy food choices [21]. …”

Section: Discussionsupporting

confidence: 92%

Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground

Tarro

Aceves‐Martins

Tiñena³

et al. 2017

BMC Public Health

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BackgroundRestaurant-based interventions can be an enjoyable way to encourage healthier eating choices by all members of a family. Thus, the principal aims of this study were a) to promote healthy diets by increasing healthy food offerings and b) to increase the number of foods offered specifically as gluten-free and lactose-free and to inform patrons by including nutritional and allergen information that complies with Regulation 1169/2011 regarding the food served in restaurants, takeaways and snack bars.MethodsA restaurant-based intervention was implemented at 16 food establishments at 2 resorts (the Cambrils Park Resort and Camping Sangulí, Spain, from 2014 to 2015) based on the following 4 components: 1) providing nutritional and allergen analyses of the offered dishes, 2) increasing the number of healthy food choices, 3) identifying menu items associated with allergies and intolerance, and 4) training staff on healthy eating and allergens. Customer satisfaction regarding food aspects was assessed using surveys (10-point scale).ResultsBoth resorts significantly increased their offerings of healthy dishes (28.6% to 44.7%; P = 0.003) and desserts with fruit (20% to 51.3%; P = 0.013), thus obtaining the Spanish Government’s Mediterranean Diet certification. Additionally, both resorts obtained Catalan Celiac Association certification. Moreover, both resorts significantly increased their percentages of gluten-free dishes (2.1% to 50.5%; P < 0.001) and lactose-free dishes (5.5% to 37.5%; P < 0.001) after the intervention. Customer satisfaction increased (mean ± standard deviation) from 6.9 ± 1.6 to 8.5 ± 1.5 (P < 0.001).ConclusionThis restaurant-based intervention expanded the number of healthy and allergen-free foods offered in a family-oriented holiday resort environment to encourage healthy food choices, resulting in increased customer satisfaction.Electronic supplementary materialThe online version of this article (doi:10.1186/s12889-017-4333-5) contains supplementary material, which is available to authorized users.

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Section: Discussionsupporting

confidence: 92%

Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground

Tarro

Aceves‐Martins

Tiñena³

et al. 2017

BMC Public Health

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“…Specifically, this strategy as implemented appears to be more effective for individuals who are more educated or familiar with nutrition labeling in general (85). Process information in minority and low-income samples indicates, however, that menu-labeling implementation can have high fidelity in these communities (64) and that caloric information is salient to purchasing decisions (74). This nutritional information, however, does not necessarily translate to decreases in consumption (29), which may be related to how and what nutrition information is provided.…”

Section: Government Policiesmentioning

confidence: 99%

Identifying the Effects of Environmental and Policy Change Interventions on Healthy Eating

Bowen

Barrington²,

Beresford

2015

Annu. Rev. Public Health

104

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Obesity has been characterized as a disease. Strategies to change the incidence and prevalence of this disease include a focus on changing physical and social environments, over and above individual-level strategies, using a multilevel or systems approach. We focus our attention on evidence published between 2008 and 2013 on the effectiveness of interventions in nutrition environments, i.e., environmental interventions designed to influence the intake of healthful foods and amount of energy consumed. An overarching socioecological framework that has guided much of this research was used to characterize different types of environmental strategies. Intervention examples in each area of the framework are provided with a discussion of key findings and related conceptual and methodological issues. The emphasis in this review is on adults, but clearly this literature is only one part of the picture. Much research has been focused on child-specific interventions, including environmental interventions. Some evidence suggests effectiveness of policy-based or other types of interventions that aim to regulate or restructure environments to promote healthy dietary choices, and these strategies would apply to both children and adults. Opportunities to evaluate these policy changes in adults’ social and physical environments are rare. Much of the existing research has been with children. As conceptual and methodological issues continue to be identified and resolved, we hope that future research in this domain will identify environmental strategies that can be included in intervention toolboxes to build healthy nutrition environments for both adults and children.

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“…Of the 27 community-based restaurant interventions, 21 (77.8%) took place in the United States, and among them, most were conducted in the West ( 20 , 22 , 24 , 28 , 32 , 35 , 36 ) or South ( 17 , 39 – 42 ) ( Table 1 ). Most (n = 23, 85.2%) interventions took place in urban areas.…”

Section: Resultsmentioning

confidence: 99%

“…For example, some studies considered average daily sales, others measured weekly changes, and some interventions reported the number of healthy items with sales increases, but did not report the magnitude of these increases. Other studies relied on restaurant owners’ qualitative interpretations of the impact of the intervention, which could not be assessed with our scoring system ( 22 , 36 , 39 , 50 ). To expand the current evidence-base, standardized metrics must be created to evaluate restaurant interventions.…”

Section: Discussionmentioning

confidence: 99%

“…A difference between our scoring and the original scoring system ( 29 ) is that, for each of the dimensions listed above, we assigned 0 points to studies with missing information. When a study reported data by outlet ( 32 – 36 ), subgroup of the population ( 37 , 38 ), or follow-up time ( 26 ), we scored the intervention on the basis of average awareness and effectiveness. After assigning points to each intervention, average study design, public awareness, and effectiveness scores were computed for each of the categories.…”

Section: Methodsmentioning

confidence: 99%

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Community-Based Restaurant Interventions to Promote Healthy Eating: A Systematic Review

Espino¹,

Guerrero²,

Rhoads³

et al. 2015

Prev. Chronic Dis.

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IntroductionEating in restaurants is associated with high caloric intake. This review summarizes and evaluates the evidence supporting community-based restaurant interventions.MethodsWe searched all years of PubMed and Web of Knowledge through January 2014 for original articles describing or evaluating community-based restaurant interventions to promote healthy eating. We extracted summary information and classified the interventions into 9 categories according to the strategies implemented. A scoring system was adapted to evaluate the evidence, assigning 0 to 3 points to each intervention for study design, public awareness, and effectiveness. The average values were summed and then multiplied by 1 to 3 points, according to the volume of research available for each category. These summary scores were used to determine the level of evidence (insufficient, sufficient, or strong) supporting the effectiveness of each category.ResultsThis review included 27 interventions described in 25 studies published since 1979. Most interventions took place in exclusively urban areas of the United States, either in the West or the South. The most common intervention categories were the use of point-of-purchase information with promotion and communication (n = 6), and point-of-purchase information with increased availability of healthy choices (n = 6). Only the latter category had sufficient evidence. The remaining 8 categories had insufficient evidence because of interventions showing no, minimal, or mixed findings; limited reporting of awareness and effectiveness; low volume of research; or weak study designs. No intervention reported an average negative impact on outcomes.ConclusionEvidence about effective community-based strategies to promote healthy eating in restaurants is limited, especially for interventions in rural areas. To expand the evidence base, more studies should be conducted using robust study designs, standardized evaluation methods, and measures of sales, behavior, and health outcomes.

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Salud Tiene Sabor

Abstract: Owners of independent restaurants have an important role in improving access to healthy foods in low-income, Latino communities.

Cited by 23 publications

References 14 publications

Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground

Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground

Identifying the Effects of Environmental and Policy Change Interventions on Healthy Eating

Community-Based Restaurant Interventions to Promote Healthy Eating: A Systematic Review

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