Linden M Thayer1, Daniela C Pimentel2, Janice C Smith3, Beverly A Garcia3, Laura Lee Sylvester4, Tammy Kelly5, Larry F Johnston3, Alice S Ammerman2,3, Thomas C Keyserling6. 1. Duke University - Center for Advanced Hindsight; 334 Blackwell Street, Suite 320, Durham, NC 27701-3971. 2. University of North Carolina - Chapel Hill, Department of Nutrition; 135 Dauer Drive 2200 McGavran-Greenberg Hall, CB #7461, Chapel Hill, NC 27599-7461. 3. University of North Carolina - Chapel Hill Center for Health Promotion and Disease Prevention; 1700 Martin Luther King Jr. Blvd., CB#7426, Chapel Hill NC 27599-7426. 4. Lenoir County Cooperative Extension; 1791 NC Highway 11 55, Kinston, NC 28504. 5. Kinston-Lenoir Chamber of Commerce; 301 N. Queen St, Kinston, NC 28501. 6. University of North Carolina - Chapel Hill, Department of Medicine; 125 MacNider Hall, CB #7005 Chapel Hill NC 27599-7005.
Abstract
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.
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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