Environmental Intervention in Carryout Restaurants Increases Sales of Healthy Menu Items in a Low-Income Urban Setting
Environmental Intervention in Carryout Restaurants Increases Sales of Healthy Menu Items in a Low-Income Urban Setting
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DOI：
10.4278/ajhp.130805-quan-408
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发表时间：
2015-07-01
影响因子：
2.7
通讯作者：
Gittelsohn, Joel
中科院分区：
文献类型：
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作者：
Lee-Kwan, Seung Hee;Bleich, Sara N.;Gittelsohn, Joel
目的.为了调查一个试点环境干预如何改变外卖餐馆的食品销售模式。Quasi-experimental.Setting.马里兰州巴尔的摩的低收入社区。七次执行（三次干预，四次比较）。干预。第一阶段，修改菜单和健康菜单标签;第二阶段，增加健康配菜和饮料;第三阶段，推广更便宜和更健康的组合餐。每周收集手写菜单订单，以评估健康项目（主菜，配菜和饮料，以及合并）的销售单位和收入比例的变化。Logistic和Poisson回归模型与广义估计方程。在干预组中，在第2和第3阶段，健康主菜单位的赔率和健康配菜和饮料单位的赔率显著增加;在第一阶段，健康主菜收入的几率显著增加（比值比[OR] 1.16，95%置信区间[CI] 1.08-1.26），II期（OR 1.32，95% CI 1.25-1.41）和III期（OR 1.39，95% CI 1.14-1.70）;在第二阶段，健康方和饮料收入的赔率显著增加（OR 1.62，95% CI 1.33-1.97）和III期（OR 2.73，95% CI 2.15-3.47）。干预组的总收入在所有阶段均显著高于对照组（p <0.05）。环境干预的变化，如菜单修订，菜单标签，改善健康食品的选择，和有竞争力的价格可以增加健康项目的可用性和销售。
Purpose. To investigate how a pilot environmental intervention changed food sales patterns in carryout restaurants.Design. Quasi-experimental.Setting. Low-income neighborhoods of Baltimore, Maryland.Subjects. Seven carryouts (three intervention, four comparison).Intervention. Phase 1, menu board revision and healthy menu labeling; phase 2, increase of healthy sides and beverages; and phase 3, promotion of cheaper and healthier combination meals.Measures. Weekly handwritten menu orders collected to assess changes in the proportion of units sold and revenue of healthy items (entree, sides and beverages, and combined).Analysis. Logistic and Poisson regression models with generalized estimating equations.Results. In the intervention group, odds for healthy entree units and odds for healthy side and beverage units sold significantly increased in phases 2 and 3; odds for healthy entree revenue significantly increased in phase I (odds ratio [OR] 1.16, 95% confidence interval [CI] 1.08-1.26), phase 2 (OR 1.32, 95% CI 1.25-1.41), and phase 3 (OR 1.39, 95% CI 1.14-1.70); and odds for healthy side and beverage revenues increased significantly in phase 2 (OR 1.62, 95% CI 1.33-1.97) and phase 3 (OR 2.73, 95% CI 2.15-3.47) compared to baseline. Total revenue in the intervention group was significantly higher in all phases than in the comparison group (p < .05).Conclusion. Environmental intervention changes such as menu revision, menu labeling, improved healthy food selection, and competitive pricing can increase availability and sales of healthy items in carryouts.