Promoting healthy eating in Latin American restaurants: a qualitative survey of views held by owners and staff.
Promoting healthy eating in Latin American restaurants: a qualitative survey of views held by owners and staff.
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DOI：
10.1186/s12889-022-13294-7
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发表时间：
2022-04-27
影响因子：
4.5
通讯作者：
Huang, Terry T. K.
中科院分区：
文献类型：
--
作者：
Fuster, Melissa;Abreu-Runkle, Rosa;Handley, Margaret A.;Rose, Donald;Rodriguez, Michelle A.;Dimond, Emily G.;Elbel, Brian;Huang, Terry T. K.
餐馆，特别是为移民社区服务的独立经营的餐馆，是促进饮食健康的重要社区机构。然而，这些餐厅的研究仍然不足，阻碍了与公共卫生部门的有意义的合作，以创造更健康的社区食品环境。本研究旨在调查独立拥有的拉丁美洲餐馆 (LAR) 中健康饮食促进策略 (HEPS) 的可接受程度，并确定在 LAR 中实施 HEPS 的资源需求。我们与主要来自纽约市 (NYC) 的 LAR 所有者和员工 (n = 20) 完成了半结构化在线讨论，以检查当前的参与度、可接受性、潜在障碍以及实施 HEPS 的资源需求。两名编码员使用 Dedoose 独立分析逐字记录，应用情绪加权来表示已识别 HEPS 的可接受程度（1 = 低，2 = 中/中，3 = 高）。内容分析用于检查与 HEPS 可接受性和资源需求水平相关的因素，包括冠状病毒大流行 (COVID-19) 的影响。最可接受的HEPS是菜单上突出显示更健康的菜品（平均评分 = 2.8），其次是促销更健康的菜品（平均评分 = 2.7）、增加健康产品（平均评分 = 2.6）、菜单上的营养信息（平均评分 = 2.3）和减少份量（平均评分 = 1.7）。可接受性与感知需求、收入和物流限制等因素相关。 COVID-19 对 HEPS 的参与度和可接受性产生了复杂的影响。参与 HEPS 的已确定资源需求包括营养知识、额外专业知识（例如设计、社交媒体、烹饪技能）以及食品供应商和其他餐厅运营物流的协助。受访者还指出了潜在的政策激励措施。 LAR 可以对饮食行为产生积极影响，但这样做需要平衡公共卫生目标和企业盈利能力。 LAR 还面临各种限制，需要不同程度的援助和资源，这凸显了需要创新的参与方法（包括激励措施）来促进这些变革。
Restaurants, particularly independently-owned ones that serve immigrant communities, are important community institutions in the promotion of dietary health. Yet, these restaurants remain under-researched, preventing meaningful collaborations with the public health sector for healthier community food environments. This research aimed to examine levels of acceptability of healthy eating promotion strategies (HEPS) in independently-owned Latin American restaurants (LARs) and identify resource needs for implementing HEPS in LARs. We completed semi-structured, online discussions with LAR owners and staff (n = 20), predominantly from New York City (NYC), to examine current engagement, acceptability, potential barriers, and resource needs for the implementation of HEPS. Verbatim transcripts were analyzed independently by two coders using Dedoose, applying sentiment weighting to denote levels of acceptability for identified HEPS (1 = low, 2 = medium/neutral, 3 = high). Content analysis was used to examine factors associated with HEPS levels of acceptability and resource needs, including the influence of the Coronavirus pandemic (COVID-19). The most acceptable HEPS was menu highlights of healthier items (mean rating = 2.8), followed by promotion of healthier items (mean rating = 2.7), increasing healthy offerings (mean rating = 2.6), nutrition information on the menu (mean rating = 2.3), and reduced portions (mean rating = 1.7). Acceptability was associated with factors related to perceived demand, revenue, and logistical constraints. COVID-19 had a mixed influence on HEPS engagement and acceptability. Identified resource needs to engage in HEPS included nutrition knowledge, additional expertise (e.g., design, social media, culinary skills), and assistance with food suppliers and other restaurant operational logistics. Respondents also identified potential policy incentives. LARs can positively influence eating behaviors but doing so requires balancing public health goals and business profitability. LARs also faced various constraints that require different levels of assistance and resources, underscoring the need for innovative engagement approaches, including incentives, to promote these changes.
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DOI：
10.3390/ijerph18041479
发表时间：
2021-02-04
影响因子：
--
作者：
Fuster M;Handley MA;Alam T;Fullington LA;Elbel B;Ray K;Huang TT
通讯作者：
Huang TT
DOI：
10.1186/s12966-017-0496-9
发表时间：
2017-04-19
影响因子：
8.7
作者：
Reinders, Machiel J.;Huitink, Marlijn;Heijnen, Joris
通讯作者：
Heijnen, Joris
影响因子：
--
作者：
Saunders B;Sim J;Kingstone T;Baker S;Waterfield J;Bartlam B;Burroughs H;Jinks C
通讯作者：
Jinks C
影响因子：
1.9
作者：
Britt, John W.;Frandsen, Kirsten;Pulos, Elizabeth
通讯作者：
Pulos, Elizabeth
影响因子：
12.7
作者：
Pulos, Elizabeth;Leng, Kirsten
通讯作者：
Leng, Kirsten