Response of the public and restaurant owners to the mandatory menu energy-labelling implementation in restaurants in Saudi Arabia
Response of the public and restaurant owners to the mandatory menu energy-labelling implementation in restaurants in Saudi Arabia
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DOI：
10.1017/s1368980020000245
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发表时间：
2020-12-01
影响因子：
3.2
通讯作者：
Alkhalaf, Majid M.
中科院分区：
文献类型：
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作者：
Alkhaldy, Areej A.;Taha, Doha S.;Alkhalaf, Majid M.
目的：在食肆推行胁迫性餐单能源标签政策，作为披索均衡能源摄入和鼓励选择健康食物以减少肥胖症的有用工具，已日益受到世界各地的关注。因此，我们旨在评估公众和餐馆老板对沙特阿拉伯餐馆强制性菜单能源标签政策（2018年8月推出）的知识、观点和观察结果。设计：2019年2月，我们使用电子问卷进行了一项横断面研究。设置：沙特阿拉伯。参与者：18-80岁的沙特个体（n 1228）和41名餐馆老板。结果：大多数参与者确定了适度活动男性（51%）和女性（69%）的正确每日能量需求，但不适合不活动的成年人（36%）。虽然40%的人报告说他们有足够的知识来选择低能量的食物，55%的人认为这项政策是有用的，但51%的人报告说他们不太可能在显示能量的餐馆吃饭。大多数参与者（76%）提到他们会选择低能量的食物，79%的人在食用高能量食物后会感到内疚。而且，62%的参与者报告说，新的标签政策影响了他们的食物选择，促使他们点不同的食物，吃得更少，换餐馆或在餐馆吃饭的频率更低。在食肆东主中，有一半知道推行这项政策的原因，并支持这项措施。但是，他们并没有考虑修改配方以减少能量。低能量和高能量膳食的销售额增加和减少了44%和39%的餐馆，respectively，.Conclusions：这项政策可能是一个有效的公共卫生工具，促进均衡的能量摄入，并鼓励在沙特阿拉伯更健康的食物选择。
Objective:Mandatory menu energy-labelling policy in restaurants has received increasing attention worldwide as a useful tool for promoting balanced energy intake and encouraging healthier food selection to reduce obesity prevalence. Therefore, we aimed to evaluate the knowledge, views and observations of the public and restaurant owners towards the mandatory menu energy-labelling policy (introduced in August 2018) in restaurants in Saudi Arabia.Design:In February 2019, we conducted a cross-sectional study using an electronic questionnaire.Setting:Saudi Arabia.Participants:Saudi individuals (n 1228) aged 18-80 years and forty-one restaurant owners.Results:Most participants identified the correct daily energetic requirements for moderately active men (51 %) and women (69 %), but not for inactive adults (36 %). Although 40 % reported adequate knowledge to select low-energetic meals and 55 % perceived the policy as useful, 51 % reported they would be less likely to eat at restaurants displaying energy. Most participants (76 %) mentioned they would choose lower-energetic meals, and 79 % would feel guilty after consuming high-energetic meals. Moreover, 62 % of participants reported that the new labelling policy affected their food selections, prompting them to order different food items, eat less, change restaurants or eat at restaurants less frequently. Among restaurant owners, half were aware of the reason for the implementation of this policy and supported this measure. However, they did not consider modifying recipes to reduce energy. Sales of low- and high-energetic meals increased and decreased in 44 % and 39 % of restaurants, respectively.Conclusions:This policy may be an effective public health tool for promoting balanced energy intake and encouraging healthier food selection in Saudi Arabia.