Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground
Abstract Background Restaurant-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 spe...
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BioMed Central
2017-05-01
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| Series: | BMC Public Health |
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| Online Access: | http://link.springer.com/article/10.1186/s12889-017-4333-5 |
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doaj-art-500a7d3f04b2498a806b77d566a1e8c52018-08-15T21:11:07ZengBioMed CentralBMC Public Health1471-24582017-05-011711910.1186/s12889-017-4333-5Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campgroundLucia Tarro0Magaly Aceves-Martins1Yolanda Tiñena2Joan Lluís Parisi3Xavier Blasi4Montse Giralt5Elisabet Llauradó6Rosa Solà7Education and health promotion, Functional Nutrition, Oxidation and Cardiovascular Disease Research Group, Medicine and Surgery Department Facultat de Medicina i Ciències de la Salut, Universitat Rovira i VirgiliEducation and health promotion, Functional Nutrition, Oxidation and Cardiovascular Disease Research Group, Medicine and Surgery Department Facultat de Medicina i Ciències de la Salut, Universitat Rovira i VirgiliCambrils Park Resort and Camping SangulíCambrils Park Resort and Camping SangulíCambrils Park Resort and Camping SangulíUnit of Pharmacobiology, Functional Nutrition, Oxidation and Cardiovascular Disease Research Group Facultat de Medicina i Ciències de la Salut, Universitat Rovira i VirgiliEducation and health promotion, Functional Nutrition, Oxidation and Cardiovascular Disease Research Group, Medicine and Surgery Department Facultat de Medicina i Ciències de la Salut, Universitat Rovira i VirgiliEurecat-Reus, Centre Tecnològic de CatalunyaAbstract Background Restaurant-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. Methods A 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). Results Both 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). Conclusion This 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.http://link.springer.com/article/10.1186/s12889-017-4333-5Healthy menu choicesHealth promotionHealth environmentRestaurant-based intervention |
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Open Access Journals |
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Directory of Open Access Journals |
| language |
English |
| format |
Article |
| author |
Lucia Tarro Magaly Aceves-Martins Yolanda Tiñena Joan Lluís Parisi Xavier Blasi Montse Giralt Elisabet Llauradó Rosa Solà |
| spellingShingle |
Lucia Tarro Magaly Aceves-Martins Yolanda Tiñena Joan Lluís Parisi Xavier Blasi Montse Giralt Elisabet Llauradó Rosa Solà Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground BMC Public Health Healthy menu choices Health promotion Health environment Restaurant-based intervention |
| author_facet |
Lucia Tarro Magaly Aceves-Martins Yolanda Tiñena Joan Lluís Parisi Xavier Blasi Montse Giralt Elisabet Llauradó Rosa Solà |
| author_sort |
Lucia Tarro |
| title |
Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground |
| title_short |
Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground |
| title_full |
Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground |
| title_fullStr |
Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground |
| title_full_unstemmed |
Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground |
| title_sort |
restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground |
| publisher |
BioMed Central |
| series |
BMC Public Health |
| issn |
1471-2458 |
| publishDate |
2017-05-01 |
| description |
Abstract Background Restaurant-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. Methods A 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). Results Both 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). Conclusion This 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. |
| topic |
Healthy menu choices Health promotion Health environment Restaurant-based intervention |
| url |
http://link.springer.com/article/10.1186/s12889-017-4333-5 |
| _version_ |
1612706671775186944 |