Abstract
Our primary question was whether a telephone survey of restaurant personnel could provide accurate community-level measures of the restaurant health promotion environment. An obvious concern was that restaurant personnel might exaggerate the extent to which their establishment had a positive health promotion environment. Comparison with the most obvious "gold standard"--direct observation--showed fairly accurate reporting about nonsmoking seating arrangements, but restaurant personnel exaggerated the extent to which menu items were designated as low in fat. We also compared the restaurant-survey measures of nonsmoking seating availability at the community level with measures of the restrictiveness of local no-smoking ordinances. We found a positive relationship, as expected, between measures of the restrictiveness of ordinances and the amount of nonsmoking seating indicated by the restaurant survey.
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