Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units grant an award of excellence to restaurants that meet designated standards in nutrition, food safety, and non-smoking seating. The purpose of this study was to assess whether program objectives for participating restaurant operators were achieved during the first year of program implementation, and to obtain operators' recommendations for improving the program. Dillman's tailored design method was used to design a mail survey and implement it among participating operators (n = 434). The design method, which consisted of four mail-outs, yielded a 74% response rate. Fifty percent of respondents operated family-style or quick-service restaurants, and 82% of respondents learned about the program from public health inspectors. Almost all respondents (98%) participated in the program mainly to have their establishments known as clean and healthy restaurants, 65% received and used either point-of-purchase table stands or postcards to promote the program, and 98% planned to continue participating. The respondents' suggestions for improving the program were related to the award ceremony and program materials, media promotion, communication, education, and program standards. Program staff can use the findings to enhance the program.

Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units give an award of excellence to restaurants that meet nutrition, food safety, and non-smoking seating standards. The purpose of this study was to determine why some restaurant operators have not applied to participate in the program, and how to get them to apply. Four focus group interviews were conducted with 35 operators who didn't apply to participate. The analysis of responses yielded various themes. The participants' perceived barriers to participation were misunderstandings about how to qualify for the program, lack of time, concern about different non-smoking bylaw requirements, and potential loss of revenue. Their perceived facilitators to participation were convenience of applying to participate, franchise executives' approval to participate, a 100% non-smoking bylaw, flexibility in the assessment of restaurants, the opportunity for positive advertising, alternative payment for food handler training, and customer demand. Program staff can use the findings to develop and use strategies to encourage participation.

This paper summarizes existing evidence on the impact of food information programs. Published and unpublished literature produced within the past decade was searched and reviewed. Relevant data were tabulated and key findings summarized. Food information programs are becoming increasingly popular as tools to help consumers select a healthy diet. The key feature of a food information program is a package logo on foods meeting nutrition criteria set by the program s administering body. The logo acts as a health message. Several countries, including Canada, have adopted food information programs. Critics believe that these programs oversimplify the concept of healthy eating, that consumers misinterpret the logo s meaning, that licensing fees prohibit small companies from participating, and that the programs are limited to purchase behaviour and do not necessarily have an impact on dietary intake. Consumers report support for the programs and are able to interpret a logo s meaning accurately. In addition, evidence shows the programs have had a positive impact on the nutrient composition of foods. Research is still needed, however, to establish the impact of such programs on food purchases and dietary intake, and the overall and long-term effectiveness of the programs as a nutrition intervention.

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Background: A conceptual model was proposed and tested in order to link attitudinal and awareness factors that might explain changes in food purchase behaviours and dietary patterns related to the Heart and Stroke Foundation of Canada's Health Check food information program. Methods: Two hundred food shoppers completed a survey inquiring about demographics, diet-related health conditions, attitude toward healthy food purchases, use of food package information, and awareness, perceived value and reported use of the Health Check logo. Participants provided their receipt for groceries purchased and completed a dietary fat assessment. Path analysis was used to test the model.Results: Shoppers purchasing a Health Check product had lower fat intakes than shoppers who did not (30.4% vs. 33.9% calories from fat; p<0.05). There was strong association (ß=0.81; p<0.001) between logo awareness and use, and the meaning consumers attributed to the logo moderated this relationship (ß=0.53; p<0.01). Logo awareness was related to general use of food package information (ß=0.14; p<0.05) and attitude toward healthy food purchases (ß=0.15; p<0.05).Interpretation: Persons successfully limiting their fat intake purchase Health Check products, suggesting the program has utility in this regard. Program promotional efforts should aim to increase understanding of the Health Check logo's meaning in helping to make healthier purchase decisions. Promotional efforts surrounding the introduction of new nutrition labels in Canada are also expected to have a positive effect on the program.La traduction du résumé se trouve à la fin de l'article.