Healthy Menu Research Articles

The Impact of Motives and Obstacles of Healthy Food on Customer Preference: Application on some Five- Star Hotels and Restaurants

This research aims to determine the motives and obstacles of healthy food choices at hotels and restaurants and to examine the impact of these motives and barriers on the degree of preference of choosing healthy food. A random sample of customers of 24 hotels and five five-star restaurants in Sharm El-Sheikh, estimated at 496 customers, was selected during two separate periods of October and December 2020. The results found a positive effect between the motives and choosing to eat healthy foods and found a negative impact between the obstacles and choosing to eat healthy foods. The study also found a negative effect between the motives and barriers of choosing to eat healthy foods. The study recommends the importance of adopting healthy menus and working to include them in the marketing policies and regulations of five-star hotels and restaurants, qualifying the restaurant or hotel to serve healthy menus.

A Quantitative Assessment of Changes in the Consumer Nutrition Environments of New York City Hispanic Caribbean Restaurants During the COVID-19 Pandemic

Objectives(1) Examine changes in healthy food availability among Hispanic Caribbean restaurants (HCR) in response to COVID-19. (2) Assess the association between changes and restaurant type.MethodsA random sample of HCRs (n = 89) offering Cuban, Dominican, Puerto Rican cuisine, were examined in Summer 2019 (T1) using the NEMS-HCR, an adapted version of the Nutrition Environment Measures Survey for Restaurants (NEMS-R) and reassessed after the onset of COVID-19 in January 2021 (T2, n = 76) using online menus. We examined menu changes between T1 and T2 data sets in the NEMS-HCR overall healthy food availability (HFA) score, and specific variables: the number of healthy main dish salads (HMDS) and the menu proportion of nonfried foods (NFF) on the menu. We then examined changes by restaurant type (sit-down vs. counter-style) using repeated measures ANOVA.ResultsBetween T1 and T2, 7 HRCs permanently closed, 1 closed for the season, and 5 were excluded due to lack of online menus. Mean proportion of NFF significantly decreased from 71.7% ± 17.5 (T1) to 66.1% ± 17.8 (T2) (P = 0.002). Changes in HFA scores (4.5 ± 2.0 to 4.1 ± 2.2) and HMDS (1.7 ± 2.8 to 1.8 ± 3.0) were not statistically significant (P = 0.06 and P = 0.65, respectively). Repeated measures ANOVA indicated no correlation between the decrease in availability of NFF between T1 and T2 and restaurant type (P = 0.29).ConclusionsRestaurants can play a significant role in the mitigation of diet-related diseases such as cardiovascular disease and diabetes by providing customers with healthy menu offerings. Our study showed a decrease in healthier menu options, particularly non-fried entrees, contributing to our understanding of how restaurants may need to adapt for their own survival in times of crisis such as a pandemic or disaster. Because unfavorable menu options can contribute to the rising incidence of diet-related chronic diseases within the community, more research is needed to understand how restaurants respond to crises in order to better support the preservation of HFA within their menu selections, and the effects of these changes in customers’ diets.Funding SourcesCUNY PSC Award and NIH National Heart, Lung, and Blood Institute

Interventions to Promote Healthy Meals in Full-Service Restaurants and Canteens: A Systematic Review and Meta-Analysis.

Out-of-home eating is increasing, but evidence about its healthiness is limited. The present systematic review and meta-analysis aimed to elucidate the effectiveness of full-service restaurant and canteen-based interventions in increasing the dietary intake, food availability, and food purchase of healthy meals. Studies from 2000–2020 were searched in Medline, Scopus, and Cochrane Library using the PRISMA checklist. A total of 35 randomized controlled trials (RCTs) and 6 non-RCTs were included in the systematic review and analyzed by outcome, intervention strategies, and settings (school, community, workplace). The meta-analysis included 16 RCTs (excluding non-RCTs for higher quality). For dietary intake, the included RCTs increased healthy foods (+0.20 servings/day; 0.12 to 0.29; p < 0.001) and decreased fat intake (−9.90 g/day; −12.61 to −7.19; p < 0.001), favoring the intervention group. For food availability, intervention schools reduced the risk of offering unhealthy menu items by 47% (RR 0.53; 0.34 to 0.85; p = 0.008). For food purchases, a systematic review showed that interventions could be partially effective in improving healthy foods. Lastly, restaurant- and canteen-based interventions improved the dietary intake of healthy foods, reduced fat intake, and increased the availability of healthy menus, mainly in schools. Higher-quality RCTs are needed to strengthen the results. Moreover, from our results, intervention strategy recommendations are provided.

Actions Speak Louder Than Words: Workplace Social Relations and Worksite Health Promotion Use.

To study whether workplace social relations explain use of worksite health promotion (WHP), by examining colleagues' and team managers' WHP encouragement of a healthy lifestyle, and colleague WHP uptake. Multilevel data came from the second wave of the European Sustainable Workforce Survey (4345 employees of 402 team in 9 countries). Linear probability models were used to test use of two types of WHP: healthy menus and sport facilities. Employees are more likely to use healthy menus and sport facilities when more colleagues do so too and when colleagues encourage a healthy lifestyle. Surprisingly, encouragement by one's manager plays no role. Social contact among colleagues can facilitate WHP use, and WHP initiatives should pay attention to the influential role of colleagues.

Eat Well El Paso!: Lessons Learned From a Community-Level Restaurant Initiative to Increase Availability of Healthy Options While Celebrating Local Cuisine.

Restaurants have the potential to improve nutrition and positively shape social norms. We describe lessons learned and recommended strategies from Eat Well El Paso! (EWEP), a local restaurant initiative. Descriptive case study. EWEP partnered with local restaurants from 2012-2017 in El Paso, Texas, along the US/Mexico border. Our sampling frame included EWEP staff and managers/owners at participating restaurants, of which the majority participated (80% and 85%, respectively). EWEP was a local restaurant initiative led by the city public health department. EWEP contracted registered dietitians to assist locally-owned restaurants to increase availability of healthy menu options. Observation, key informant interviews, and document review assessed participation, barriers, and facilitators to restaurant participation and program sustainability. Thematic and descriptive analyses. 57% of restaurants completed the full on-boarding process, but long-term retention was low (24% of completers). Restaurant managers/owners perceived value in marketing, nutritional analysis, and menu design. Barriers included scheduling, complexity of restaurant culture, fear of food inspections, restaurant turnover, competing responsibilities, and lack of dedicated funding. Although local context and sample size may limit generalizability, lessons learned and recommended strategies are relevant and informative for communities working to increase restaurants' healthy menu options.

Understanding the healthfulness of outlets providing lunch and dinner meals: a census of a rural food retail environment in Victoria, Australia

ObjectiveTo undertake a census of the healthfulness of food venues providing lunch or dinner meals in a rural Australian setting and compare healthfulness by remoteness, using two measurement tools. MethodsA census of the rural local government area food venues was undertaken using two validated tools: the Healthfulness Rating Classification System (HRCS) and the Nutrition Environment Measures Survey (NEMS‐R). Data were collected covering an area of 3,438 square kilometres in Victoria, Australia, with a population of >21,000. Healthfulness by remoteness was described and variability between tools was explored. ResultsData were collected from all 95 eligible food venues. Both tools classified the food venues as relatively unhealthy. The mean HRCS score was ‐2.9 (unhealthy) and the mean NEMS‐R score was 10.8 (SD 7.0; possible range ‐27 to 64). There were no significant differences in healthiness of venues by remoteness (as measured by the Modified Monash Model), although the outer‐rural region had lower scores. ConclusionsThis census of a rural food retail environment showed low access to healthy menu options along with minimal provision of nutrition information and promotion of healthy food in food venues. This environment has the potential to affect the dietary intake of more than 21,000 rural‐dwelling Australians and action to improve rural food environments is desperately needed. Implications for public healthIf unhealthful rural food environments are not addressed, inequalities in the diet‐related disease burden for rural Australians will continue to persist. This study shows that interventions are needed for independent venues that could be targeted by researchers, local health promotion officers, community nutritionists or community education programs.

DESIGNING A HEALTHY MENU PROJECT FOR INDONESIAN JUNIOR HIGH SCHOOL STUDENTS

Project-based learning (PjBL) is an appropriate learning model that can shape students’ scientific, social and higher-order thinking. Implementing PjBL in education gives students the freedom to plan their own learning activities, conduct projects collaboratively and produce products. In a healthy menu project, PjBL can help students calculate their excess weight. The purpose of this study was thus to design a healthy menu that assists Indonesian junior high school students solve numeracy problems using obesity context. The method followed a design research type validation studies using observation and document reviews as data collection techniques. This study produced a learning trajectory that can help grade VII students solve arithmetic operations using obesity context through two activities. In the first, the students were asked to record their respective heights and weights, then use them to determine their body mass index (BMI) and body mass ratio (BMR). Then, the students confirmed their necessary daily caloric intake, and categorized their BMI and BMR results as underweight, normal, overweight or obese. In the second activity, the students developed healthy menus per their respective tastes based on their weight categories from the first activity. The study concluded with the students successfully producing healthy menus that they designed according to their calculated required daily caloric intake.

Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consumption Orientation and Menu Nutrition Information

Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consumption Orientation and Menu Nutrition Information

Pelatihan menu sehat balita dalam upaya pencegahan stunting di Desa Ranah Singkuang Kecamatan Kampar

Ranah Singkuang is one of 10 villages classified as stunting villages in the Kampar regency area with a percentage of 24%. The Kampar District Government has done prevention programs on stunting condition from 2018 to 2019. If not treated immediately, the condition of stunting will affect the quality of human resources in the future. The condition of stunting causes children not to grow normally, low IQ, susceptible to infectious diseases as a result of low productivity, and difficulty competing in the world of work. The purpose of this community service activity is the transfer of knowledge to the community in Ranah Singkuang village, increasing the knowledge and ability of village community in terms of processing various kinds of fish-based products that have high nutritional values that are salable in the market in order to boost the community’s economy, provide knowledge about children's health by providing education to the community and training children's healthy menus so that their appetite increases. The result achieved from this community service activity are that the community understands more about the importance of nutrition for toddlers especially before the age of 1000 days and the community can process fish-based food, so that stunting problems in the village can be prevented.

Perspectives of Healthy Eating Environment on Campus: A Qualitative Study in a Private University in Ankara, Turkey

Aim: Universities provide food service to not only students, but also to their employees from all levels. However, the limited literature persists in terms of evaluating the campus food environment by different kinds of stakeholders. Therefore, this study aims to understand and conceptualize the experiences and perceptions of students and university staff towards campus food environment.&#x0D; Subjects and Methods: We conducted six focus groups among sixty-four people that belong to a private university in Ankara with the following roles; (i) Turkish and international students, (ii) Academic staff, (iii) Administrative staff, and (iv) Support staff. Thematic analyses were conducted by NVivo software and triangulation is done by evaluating a monthly lunch menu of the cafeteria with Nutrient Rich Food Index 9.3 (NRF 9.3) nutrient profiling model.&#x0D; Results: Qualitative analyses revealed that participants were aware of the nutritional importance of food services and consequences of consuming meals, foods, and beverages with low nutritional value. Nutritional value of the food was among the most important drivers of food selection and participants demanded menus to be planned by a dietitian. The seven overarching themes that were determined within the qualitative analysis were; (i) administrative process, (ii) nutritional value, (iii) variety, (iv) taste-flavor, (v) hygiene and food safety, (vi) intercultural inclusiveness, and (vii) price. NRF 9.3 scores of the campus lunch menu alternatives were low (Ranged from 0.09 to 3.19) in a way that triangulated the qualitative findings.&#x0D; Conclusion: This study shows that nutritional value and variety of the food and beverage services is a main driving factor for food selection and participants’ experiences even more than price and taste of the food. The results highlight the importance of serving healthy menus to all the stakeholders of a university, which could best be achieved by employing dietitians.

Community Empowerment in The Prevention of Stunting for Children Under Five

Stunting is a health problem needs serious attention. In Bagan Deli Village, the proportion of children who are stunted was 10.37% and children with poor nutritional status was 2.9%. It has an impact on growth disorders, immune system, and furthermore, impaired children's intelligence. Optimizing the role of cadres and family involvement in stunting prevention is necessary. The aims of this activity was to educate cadres and parents in monitoring the growth of children under five, nutritional intake of children and implement of nutritional intake in daily life. From this activity, it can be seen that the cadres' knowledge increases in monitoring the growth and nutrition of children under five after training. From the health status examining on children, it was found that 33.3% of children under five were malnourished, 33.3% were with poor nutrition and 33.3% were with good nutrition. Education and family assistance are provided to parents in preparing a balanced healthy menu for children. It was suggested that parents prepared daily healthy menu and monitoring the nutrition of children under five. Therefore, community empowerment in preventing stunting in children under five is necessary

Five-star prices, appealing healthy item descriptions? Expensive restaurants' descriptive menu language.

Objective: Prior research shows that America's top-selling inexpensive casual dining restaurants use less appealing language to describe healthy menu items than standard items. This may suggest to diners that healthy options are less tasty and enjoyable. The present research asked whether expensive restaurants also use less appealing language to describe healthy items, or whether healthy items are described with equally appealing language as standard items in high status dining contexts. Method: Using Yelp, the name and description of every food item were recorded from the menus of 160 top-rated expensive restaurants across 8 U.S. cities (Nitems = 3,295; Nwords = 32,516). Healthy menu items were defined as salads and side vegetables, and standard items as all other dishes (excluding desserts), with high interrater reliability (K = .89). Descriptive words were categorized into 22 predefined themes, and log likelihood analyses compared normalized theme frequencies from standard item and healthy item descriptions. Results: Healthy items were described with 4.8-times fewer American region words, 2.7-times fewer exciting words, 1.4-times fewer tasty words, and significantly fewer portion size, spicy, artisanal, and foreign region words. Unlike inexpensive restaurants, however, expensive restaurants did not use any health-focused themes to promote healthy items and used several appealing themes more frequently in healthy item descriptions. Conclusions: Like inexpensive restaurants, expensive American restaurants described healthy items as less appealing and less authentically American than standard foods, but to a lesser extent. Implications for ordering behavior and solutions for improving the appeal of healthy menu items are discussed. (PsycInfo Database Record (c) 2020 APA, all rights reserved).

Parental food choices for children when eating out: attitudes and impact of healthy choice menu labelling based on a hypothetical scenario.

To understand how healthy menu labelling information is used by parents/caregivers and where it fits within predictors of healthy meal choices when eating out. Parents were recruited to complete a 15-min observational, online survey regarding their experiences and hypothetical choices when eating out with their child/ren. Australia. Eligible participants had one or more child/ren aged between 2 and 12 years and attended cafes, restaurants, hotels and clubs (CRHC) for lunch or dinner at least four times a year. Of initial respondents (n 1802), 92·5 % provided complete and valid data. Participants were 84·7 % female, ranging from 18 to 68 years old. 98·3 % believed that healthier alternatives should be available for children in CRHC. For general food choices, health was a strong motivator (45·7 %); however, parents reported eating at CRHC mainly for pleasure or a treat (61·2 %) and being driven by children's taste preferences (85·9 %) when selecting menu items. 59·0 % of orders included a combination of healthy and traditional items. 42·0 % of the sample were influenced by the healthy choice (HC) labelling. Multiple regression revealed that, in addition to some demographic variables, the percent of HC ordered was positively associated with self-reported parent vegetable consumption, making food choices for the children for health reasons, familiarity with HC items and making order choices due to dietary needs and good nutrition. Despite a preference for availability of healthier children's menu choices in CRHC, menu labelling highlighting healthy options may have limited impact relative to child preferences.

Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach

The purpose of this study is to help researchers and restaurant owners gain an understanding of healthy sustainable initiatives within restaurant businesses. This study applied a content analysis of 93 restaurant chains’ websites with a systematic coding procedure. The study identified fifteen healthy sustainable initiatives under a value chain framework, four of which follow value chain dimensions: sourcing, production, marketing, and service. The most frequently mentioned healthy sustainable practice was presenting nutrition-related information, followed by providing healthy menu options and using organic/natural produce. Sit-down restaurants were more likely to engage in healthy sustainable eating initiatives than were fast-food restaurants (e.g., increasing the availability of healthy options, smaller/reduced portion sizes, using fresh and local food, and using healthy cooking methods). This study contributes to the restaurant/foodservice management and food marketing literature by showing a comprehensive picture of what U.S. restaurant chains are doing to promote healthy sustainable eating. The findings can be used as a benchmark tool for practitioners to evaluate and develop healthy sustainable restaurant initiatives and as the foundation of measurement items for scholars.

Peningkatan Pengetahuan Ibu Mengenai Gizi Seimbang Dalam Pemenuhan Gizi Keluarga

The prevelency of children's nutritional problems is still high, not only the lack of nutritional problems resulting in children stunting and uderweight; And more nutrients that cause obesity and diabetes. One of the causes of nutritional problems is ignorance about healthy menu and lack of awareness of Kadarzi. This activity aims to improve the knowledge of mothers on balanced nutrition in the fulfillment of family nutrition. PkM is held in Sengon village RT/RW 001/003 kedependants District Brebes in July 2019. The subjects that followed the activities amounted to 25 mothers – housewives. This activity consists of 3 stages including: preparation stage, implementation stage and interview stage. Data is obtained from pre test results and post tests and discussions. Results of this activity is an increase in the knowledge of the mother about balanced nutrition in the fulfillment of family nutrition, there is an increase from 12% to 76%

Examining the Association Between Hispanic Caribbean Restaurant Characteristics and Healthy Menu Images in New York City

Abstract Objectives Hispanics experience diet-related health disparities in comparison to non-Hispanic whites. Community nutrition environments can influence health outcomes, but restaurants are a largely untapped research area. This study examined how Hispanic Caribbean Restaurants (HCR) promote healthy eating through menu design, and which HCR characteristics are associated with healthy menu images (HMI). We hypothesize that HMI will be associated with more affluent neighborhoods. Methods We examined the nutrition environment in a random sample of 89 HCR in NYC. This analysis included a subsample of HCR that had menus with images (n = 51). HCR were classified as having “Healthy Menu Images” (HMI) if at least half of all images showed a potentially healthy option (i.e., non-fried entrée, a non-fried, non-starchy vegetable side, or both). Descriptive analysis and logistic regression were used to examine the association between HMI and restaurant characteristics, including Hispanic Caribbean cuisine served, type (fast-casual vs sit-down), and neighborhood characteristics (gentrification status, supermarket to bodega ratio, Hispanic-Caribbean population density). Significance was established at P &amp;lt; 0.10 accounting for the exploratory nature of the analysis. Results HMI were found in 39.2% of the sample and associated with neighborhood gentrification. Compared to HRC in non-gentrifying neighborhoods (poor), those located in gentrifying areas had higher odds for HMI (AOR:10.360, P = 0.052). No significant associations were found between HMI and supermarket to bodega ratio, restaurant type, Hispanic Caribbean population density, and cuisine type. Conclusions The design of a menu and its inclusion of images can direct a customer's attention to specific items, increasing the likelihood that those items will be ordered. Our research indicates potential disparities in HMI in HCR by neighborhood gentrification, underscoring inequities in these areas’ food environments. More research is needed to examine menu design in ethnic restaurants, to inform future health promotion interventions in low-income, non-gentrifying neighborhoods. Funding Sources CUNY PSC Award.

Menu labeling, calories, and nutrient density: Evidence from chain restaurants.

The Food and Drug Administration’s menu labeling rule requires chain restaurants to prominently display calories, while leaving other nutritional information (e.g., fat, sodium, sugar) to the request of consumers. We use rich micronutrient data from 257 large chain brands and 24,076 menu items to examine whether calories are correlated with widely used “nutrient profile” scores that measure healthfulness based on nutrient density. We show that calories are indeed statistically significant predictors of nutrient density. However, as a substantive matter, the correlation is highly attenuated (partial R2 < 0.01). Our findings (a) suggest that the promise of calorie labeling to improve nutrient intake quality at restaurants is limited and (b) clarify the basis for transparency of nutrient composition beyond calories to promote healthy menu choices.

Workshop Pangan Jajanan Anak Sekolah (PJAS) dan Inovasi Sarapan Sehat untuk Anak Usia Sekolah

Abstract: Nutritious and safe intake is a prerequisite for the growth and development of school-age children. Poor breakfast habits and snacks for school children that do not meet the requirements contribute significantly to the nutritional problems of school-age children. This is one of the priority health problems. Low achievement in the implementation of school children's nutrition programs has led to healthy breakfast and snack innovations workshops at one of the elementary schools in Sekarbela sub-district, Mataram city. The workshop participants included 50 people consisting of school-age children, parents, teachers, and canteen vendors. The workshop was guided by a nutritionist, and he explained the selection of nutritional intake, both through breakfast and snack. Also, participants were trained to practice a variety of healthy breakfast innovation menus. After the workshop, participants were able to practice and be actively involved in making a healthy breakfast innovation menu. The response of participants to the menu is quite good. After mentoring by a nutritionist, parents and teachers can solve the problems encountered. Cafeteria vendors get input regarding snacks supply after expert review. This workshop has been going well and has produced the results as targeted.Keywords: PJAS, healthy breakfast, workshop, school-age children.

Ensuring Equitable Access to School Meals

Ensuring Equitable Access to School Meals

Work Environment and Worksite Health Promotion in Nine European Countries.

To study to what extent the work environment influences the use of worksite health promotion (WHP). Data came from the European Sustainable Workforce survey, with data from employees and managers in 259 organizations. We analyze use of three types of WHP (healthy menus, sports facilities, and health checks) using multilevel logistic models. Employees are more likely to use each type of WHP when a larger share of their direct colleagues do so. Use of healthy menus is more likely among employees who work more hours, have more autonomy, and work in organizations with less work-oriented culture. Autonomy is also associated with more use of sports facilities, while work-oriented culture is negatively related to use of health checks. Our results suggest the work environment should be included when studying WHP use.