Feasibility of Voluntary Menu Labeling Among Locally Owned Restaurants
Feasibility of Voluntary Menu Labeling Among Locally Owned Restaurants
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DOI：
10.1177/1524839910386182
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发表时间：
2011-01-01
影响因子：
1.9
通讯作者：
Pulos, Elizabeth
中科院分区：
文献类型：
--
作者：
Britt, John W.;Frandsen, Kirsten;Pulos, Elizabeth
2007年，塔科马皮尔斯县卫生局启动了一个名为“智能菜单”的餐馆菜单标签项目。目的是招募当地拥有的餐馆自愿在菜单或菜单栏上张贴基本营养信息。参与的餐馆将食谱提交给一家独立承包商进行营养分析，并同意在收到结果后90天内在新菜单上公布卡路里、脂肪、碳水化合物和钠的含量。2007年6月至2008年9月期间，卫生部大力开展招聘工作，包括免费广告、向注册营养师咨询和免费营养分析。截至2008年底，共有24家餐厅参加了该计划。参与的重大障碍包括不经常使用标准化食谱，标签的商业风险，以及客户对营养信息的需求低。关键程序元素，招聘策略和成本进行了讨论。结果有重要的影响，为未来的努力，以增加采用菜单标签由当地拥有和经营的餐馆。
In 2007, Tacoma-Pierce County Health Department launched a restaurant menu labeling project called SmartMenu. The objective was to recruit locally owned restaurants to voluntarily post basic nutrition information on their menus or menu boards. Participating restaurants submitted recipes to an independent contractor for nutritional analysis and agreed to post calorie, fat, carbohydrate, and sodium values on new menus within 90 days of receiving results. Vigorous recruitment efforts by the Health Department between June 2007 and September 2008 included free advertising, consultation with a Registered Dietitian, and free nutritional analysis. By the end of 2008, a total of 24 restaurants participated in the program. Significant barriers to participation included infrequent use of standardized recipes, perceived business risk of labeling, and low perceived customer demand for nutrition information. Key program elements, recruitment strategies, and costs are discussed. Results have important implications for future efforts to increase the adoption of menu labeling by locally owned and operated restaurants.