Abstract
ObjectiveExplore how student-operated restaurant (SOR) managers consider and apply nutrition principles and menu planning in SORs. DesignNineteen SOR managers in the US were recruited to complete an online survey and participate in a 30–60-minute interview. Interviews were conducted via video conference and explored the menu and nutritional characteristics of the SOR at each facility. SettingSORs across the US. ParticipantsManagers of SORs. Phenomenon of InterestMenu and nutrition characteristics and their use in SORs. AnalysisDemographic data were analyzed using SPSS. Thematic analysis was conducted using NVivo software. ResultsThematic analysis revealed nutrition in practice, nutrition philosophy, and menu planning as the 3 major themes. Nutrition in practice captured the role of nutrition in menu planning, special diets, and healthy options. Nutrition philosophy subthemes explored issues such as the purpose of the SOR experience and instructor perspective on nutrition. Menu planning subthemes addressed issues regarding the menu development process, including menu planning that was student-driven and faculty-driven. Conclusions and ApplicationsApproaches to menu planning had varying degrees of student involvement. Although nutrition was stated as a consideration in menu planning, most programs did not include formalized nutrition criteria as part of the SOR curriculum.
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