Feasibility of collaborating with independent Latino-owned restaurants to increase sales of a healthy combo meal.
Feasibility of collaborating with independent Latino-owned restaurants to increase sales of a healthy combo meal.
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DOI：
10.4081/jphr.2021.2659
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发表时间：
2021-11-29
影响因子：
2.3
通讯作者：
Colón-Ramos U
中科院分区：
文献类型：
--
作者：
Poirier L;Flores L;Rivera I;St Pierre C;Wolfson J;Fuster M;Gittelsohn J;Colón-Ramos U
美国人在餐馆和其他熟食店花费了大部分的食物美元，包括快餐店和快餐店（PFS）;独立的小餐馆占美国所有PFS的66%。在这项可行性研究中，华盛顿特区大都会区的5家独立的拉丁裔PFS与学术合作伙伴合作，开始提供健康的套餐和瓶装水，并使用现场、社区和社交媒体广告推广这些套餐。每周收集销售的健康组合的数量，显示新的组合销售，并且在所有5个地点的客户退出PFS时对他们进行了调查（n=50）：>85%注意到组合餐; 100%认为提供它是一个好主意，68%订购了组合（其中，>94%的客户回答他们喜欢它）。结果表明，这是可行的，与独立的拉丁裔拥有的餐馆，以促进健康的组合和收集数据。 每周一次或更长时间在离家外食用食物与肥胖风险有关，针对独立的民族餐馆（全方位服务和快速休闲）进行健康干预可以吸引更容易受到健康差异影响的人群，并且通常难以接触。有必要确定潜在的饮食健康对消费者的影响，在餐厅层面的盈利能力的潜力，如果这些类型的餐厅干预措施可以是可持续的，所有这些都有可能改善社区健康。该报告补充说，基于可操作性，可接受性和可持续性，与独立拥有的餐馆合作推广更健康的食品和饮料替代品是可行的。
Americans spend the majority of their food dollars at restaurants and other prepared food sources, including quick-service and fast-food restaurants (PFS); independent small restaurants make up 66% of all PFS in the US. In this feasibility study, 5 independent and Latino-owned PFS in the Washington DC metro area worked with academic partners to start offering healthy combo meals with bottled water and promote these using on-site, community, and social media advertising. The number of healthy combos sold was collected weekly, showing that the new combos sold, and customers in all 5 sites were surveyed as they exited the PFS (n=50): >85% had noticed the combo meals; 100% thought it was a good idea to offer it, 68% had ordered the combo (of these, >94% of customers responded that they liked it). Results suggest that it is feasible to work with independent Latino-owned restaurants to promote healthy combos and collect data. Consuming foods away from home once a week or more has been associated with risk for obesity, and targeting independent, ethnic restaurants (full service and fast casual) with health interventions can attract segments of populations that are more vulnerable to health disparities and are typically hard to reach. There is need to determine potential dietary health impacts on consumers, the potential for profitability at the restaurant level, and if these types of restaurant interventions can be a sustainable, all of which would likely improve community health. This report adds that it is feasible, based on operability, acceptability, and perceived sustainability, to work with independent-owned restaurants to promote healthier food and beverage alternatives.
影响因子：
4.9
作者：
Kant, A. K.;Whitley, M. I.;Graubard, B. I.
通讯作者：
Graubard, B. I.
影响因子：
4.5
作者：
Ayala GX;Castro IA;Pickrel JL;Williams CB;Lin SF;Madanat H;Jun HJ;Zive M
通讯作者：
Zive M
影响因子：
5.9
作者：
McCarley S;López-Ríos M;Burgos Gil R;Turner MM;Cleary SD;Edberg M;Colón-Ramos U
通讯作者：
Colón-Ramos U