Food and Nutrient Intake Data: Taking a Look at the Nutritional Quality of Foods Eaten at Home and Away From Home

Lin, Biing‐Hwan; Morrison, Rosanna Mentzer

doi:10.22004/ag.econ.145596

2012

DOI: 10.22004/ag.econ.145596

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Food and Nutrient Intake Data: Taking a Look at the Nutritional Quality of Foods Eaten at Home and Away From Home

Biing‐Hwan Lin¹,

Rosanna Mentzer Morrison²

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Healthy default beverage policies for kids’ meals: A statewide baseline assessment of restaurant managers’ perceptions and knowledge in Delaware

Karpyn

Lessard²,

McCallops

et al. 2020

Preventive Medicine Reports

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The consumption of sugar-sweetened beverages (SSBs) has been linked to obesity, diabetes, and other negative health outcomes among children. In response, many government entities have enacted healthy default beverage policies that require restaurants offering bundled kids’ meals—food and drink items combined and sold as a single unit—to include only healthier drinks. Despite growing interest in these policies, little is known about their potential reach, restaurant management perceptions, and possible implementation challenges. This study evaluated restaurant managers’ knowledge and support of a policy in Delaware that had passed, but not yet gone into effect. We conducted structured in-person interviews with managers (n = 50) from full-service and quick-service chain and non-chain restaurants (QSRs) using a stratified random sample. Managers were interviewed about the number of bundled meals sold, beverage sales with those meals, and awareness and perceptions of the policy. On average, QSRs sold significantly more bundled kids’ meals per week (281) compared to full-service restaurants (111), and managers from chain restaurants reported selling significantly more bundled kids’ meals per week (233) compared to non-chain restaurants (91). Managers reported 72.5% of those meals were sold with a healthier beverage (water, milk, or 100% juice), consistent with the forthcoming policy, while 28% were sold with SSBs. Furthermore, although only three managers (6%) reported knowing about the policy, the majority supported it when it was explained. Our findings indicate general support for the intent of the policy, but suggest the need for tailored implementation approaches and additional education for restaurant manager’s and staff.

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Healthy default beverage policies for kids’ meals: A statewide baseline assessment of restaurant managers’ perceptions and knowledge in Delaware

Karpyn

Lessard²,

McCallops

et al. 2020

Preventive Medicine Reports

View full text Add to dashboard Cite

show abstract

College students’ attitude toward menu labeling differs by sex, BMI, weight management status, and athletic type

Roseman

Joung

Ossorio

et al. 2021

Journal of American College Health

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Restaurant Owners’ Perspectives on a Voluntary Program to Recognize Restaurants for Offering Reduced-Size Portions, Los Angeles County, 2012

et al. 2014

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IntroductionReducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized.MethodsIn fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual factors that may impede or facilitate participation in a voluntary program to recognize restaurants for offering reduced-size portions.ResultsInterviews were completed with 18 restaurant owners (representing nearly 350 restaurants). Analyses of qualitative data revealed 6 themes related to portion size: 1) perceived customer demand is central to menu planning; 2) multiple portion sizes are already being offered for at least some food items; 3) numerous logistical barriers exist for offering reduced-size portions; 4) restaurant owners have concerns about potential revenue losses from offering reduced-size portions; 5) healthful eating is the responsibility of the customer; and 6) a few owners want to be socially responsible industry leaders.ConclusionA program to recognize restaurants for offering reduced-size portions may be a feasible approach in Los Angeles County. These findings may have applications for jurisdictions interested in engaging restaurants as partners in reducing the obesity epidemic.

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Food and Nutrient Intake Data: Taking a Look at the Nutritional Quality of Foods Eaten at Home and Away From Home

Cited by 3 publications

References 0 publications

Healthy default beverage policies for kids’ meals: A statewide baseline assessment of restaurant managers’ perceptions and knowledge in Delaware

Healthy default beverage policies for kids’ meals: A statewide baseline assessment of restaurant managers’ perceptions and knowledge in Delaware

College students’ attitude toward menu labeling differs by sex, BMI, weight management status, and athletic type

Restaurant Owners’ Perspectives on a Voluntary Program to Recognize Restaurants for Offering Reduced-Size Portions, Los Angeles County, 2012

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