Customer Perceptions of a Restaurant-Based Healthy Eating Program and Factors Associated with Healthy Food Selection in Restaurants.
Background: Restaurant-based interventions are a promising strategy to improve community food environments and customer food choices. Purpose: Describe the extent to which a restaurant-based program, Ochsner Eat Fit (EF), may influence healthier food choices, and identify factors associated with EF...
| Publicado en: | American Journal of Health Education Vol. 56; no. 3; pp. 211 - 219 |
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| Autores principales: | , , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
May/Jun2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=184763606&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 184763606 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 19325037 JHL jtl: American Journal of Health Education issn: 19325037 maglogo: N pubinfo: dt: May/Jun2025 vid: 56 iid: 3 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 184763606 177988006 184763606 184763606 10.1080/19325037.2024.2366460 184763606 ppf: 211 ppct: 8 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: Customer Perceptions of a Restaurant-Based Healthy Eating Program and Factors Associated with Healthy Food Selection in Restaurants. aug: au: Knapp, Megan Bush Moore, Tamecia Lederer, Alyssa Kimball, Molly Myers, Leann Johnson, Carolyn affil: Xavier University of Louisiana sug: subj: Consumer Attitudes Evaluation Health Food Food Preferences Eating Behavior Restaurants Program Evaluation Funding Source Human Male Female Adolescence Adult Middle Age Aged Cross Sectional Studies Descriptive Statistics Confidence Intervals Access to Healthy Foods Self-Efficacy Adolescent: 13-18 years Adult: 19-44 years Middle Aged: 45-64 years Aged: 65+ years Male Female ab: Background: Restaurant-based interventions are a promising strategy to improve community food environments and customer food choices. Purpose: Describe the extent to which a restaurant-based program, Ochsner Eat Fit (EF), may influence healthier food choices, and identify factors associated with EF food item selection. Methods: Cross-sectional intercept surveys with 608 customers in 34 EF restaurants. Results: Of 608 respondents, 17.3% ordered an EF item. Of 307 respondents familiar with EF, 89.6% believed EF can help them make healthier food choices. Respondents who agreed the restaurant environment supported healthy choices were 3.4 times more likely to order EF than those who did not agree (95%CI:1.5–7.7, p =.003); African American respondents were 2.1 times more likely than White respondents (95%CI:1.1–3.7, p =.017); and customers trying to make dietary changes were 4 times more likely than those who were not (95%CI:1.2–13.1, p =.024). Discussion: Customers believed EF can positively influence food choices. Race, desire to make dietary changes, beliefs about healthy foods, and perceptions of the restaurant environment were associated with food choices. Future programming efforts should consider increasing the number and promotion of healthy options to support healthy decision-making. Translation to Health Education Practice: Findings can be used to inform the development of restaurant-based healthy eating programs. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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