Facilitating Healthier Eating at Restaurants: A Multidisciplinary Scoping Review Comparing Strategies, Barriers, Motivators, and Outcomes by Restaurant Type and Initiator.
Facilitating Healthier Eating at Restaurants: A Multidisciplinary Scoping Review Comparing Strategies, Barriers, Motivators, and Outcomes by Restaurant Type and Initiator.
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促进健康饮食的餐厅：多学科范围审查比较战略，障碍，动机，和餐厅类型和发起人的结果。
DOI：
10.3390/ijerph18041479
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发表时间：
2021-02-04
影响因子：
--
通讯作者：
Huang TT
中科院分区：
文献类型：
--
作者：
Fuster M;Handley MA;Alam T;Fullington LA;Elbel B;Ray K;Huang TT
餐馆是研究不足，但越来越重要的食品环境机构，以解决饮食相关疾病。本范围审查分析了研究和灰色文献（n = 171条记录），以评估在餐馆实施的健康饮食推广策略以及相关的动机，障碍和结果，并按餐馆类型（公司/连锁店与独立拥有的餐馆）和发起人（餐馆发起与餐馆发起）进行比较。我们发现，最常报告的策略是增加一般健康的产品和推广这些产品。食物供应的变化在企业餐厅中更为常见，并由餐厅发起，而环境促进剂更常见的是由调查人员发起，并与独立拥有的餐厅。除了与收入相关的因素外，健康饮食推广策略的动机和障碍因餐厅类型而异。虽然公司餐厅也受到公众健康批评的激励，但独立经营的餐厅则受到改善社区健康的利益的激励。其次是企业餐厅的食品采购问题和独立餐厅缺乏兴趣。在报告来源中，大多数结果都是积极的收入。这项研究表明，有必要为实践为基础的证据和会计餐厅的商业模式，以定制的干预措施和政策，在这些机构持续的积极变化。
Restaurants are understudied yet increasingly important food environment institutions for tackling diet-related diseases. This scoping review analyzes research and gray literature (n = 171 records) to assess which healthy eating promotion strategies have been implemented in restaurants and the associated motivations, barriers, and outcomes, compared by restaurant type (corporate/chain vs. independently owned restaurants) and initiator (restaurant-initiated vs. investigator-initiated). We found that the most commonly reported strategy was the increase of generally healthy offerings and the promotion of such offerings. Changes in food availability were more common among corporate restaurants and initiated by restaurants, while environmental facilitators were more commonly initiated by investigators and associated with independently owned restaurants. Aside from those associated with revenue, motivations and barriers for healthy eating promoting strategies varied by restaurant type. While corporate restaurants were also motivated by public health criticism, independently owned restaurants were motivated by interests to improve community health. Revenue concerns were followed by food sourcing issues in corporate restaurants and lack of interest among independently owned restaurants. Among reporting sources, most outcomes were revenue positive. This study shows the need for practice-based evidence and accounting for restaurant business models to tailor interventions and policies for sustained positive changes in these establishments.
影响因子：
4.2
作者：
Acharya, Ram N.;Patterson, Paul M.;Bohm, Erica
通讯作者：
Bohm, Erica