Promoting healthier meal selection and intake among children in restaurants

促进餐厅儿童更健康的膳食选择和摄入

• 批准号: 10415092
• 负责人: Stephanie Anzman-Frasca
• 金额: $ 46.02万
• 依托单位: STATE UNIVERSITY OF NEW YORK AT BUFFALO
• 依托单位国家: 美国
• 财政年份: 2019
• 资助国家: 美国
• 起止时间: 2019-06-01 至 2024-05-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/10415092
• 关键词: 8 year old; Adaptive Behaviors; Address; Age; Architecture; Attention; Back; Basic Science; Behavior; Behavioral; Businesses; Calories; Child; Consumption; Data; Data Collection; Diet; Dietary intake; Eating; Eating Behavior; Effectiveness; Elements; Energy Intake; Environment; Environment Design; Exposure to; Family; Food; Food Selections; Goals; Grant; Health; Health Food; Healthy Eating; Incentives; Intake; Intervention; Link; Location; Monitor; Nutrient; Obesity Epidemic; Parents; Participant; Pattern; Persons; Pilot Projects; Public Health; Randomized; Research; Research Support; Restaurants; Sales; Services; Sodium; Taste Perception; Taste preferences; Testing; Time; Toy; Treatment Efficacy; Unhealthy Diet; Visit; Weight; base; cohort; design; dissemination research; efficacy testing; evidence base; fast food; group intervention; implementation research; improved; intervention effect; novel; obesity in children; recruit; saturated fat; sex; sugar

ABSTRACT US children’s diets are unhealthy, a critical issue to address in the context of the obesity epidemic. Restaurants are one setting in which environmental shifts could promote healthier eating among children. One-third of children eat food from quick-service (fast food) restaurants on a given day, and consumption of restaurant food has been linked with increased energy intake and poorer diet quality. Taste is a key factor influencing food choices for children in restaurants, so approaches that increase children’s liking of healthier options offer promise to improve their eating behavior in these settings and more broadly. The goal of the proposed research is to make healthier options more appealing and easier to choose via an in-restaurant intervention that combines choice architecture and repeated exposure strategies. The choice architecture element will be a placemat designed to make it easier to choose healthier kids’ meal items and omit dessert. The repeated exposure element will be frequent diner cards, designed to increase exposure to and enjoyment of target foods. Extensive basic research supports repeated exposure as a powerful strategy to improve children’s taste preferences. Further, in a pilot study of 58 families in a quick-service restaurant, we showed the promise of our planned intervention: Children provided with placemats promoting healthier kids’ meals ordered a greater number of healthier foods than controls, and children who ordered promoted main dishes consumed less saturated fat than those who did not. Our long-term goal is to establish the effectiveness of an in-restaurant healthy eating intervention that can be implemented and disseminated across restaurants. The objective of this grant is to expand on our preliminary research by rigorously testing effects of an intervention that combines choice architecture and repeated exposure strategies on children’s food selection and intake in quick-service restaurants and throughout the day. We will randomize restaurant locations to groups, and children who visit restaurants regularly (n=930; 310 per cohort) will be exposed to placemats and frequent diner cards promoting healthier meals or generic (control) versions of these materials. The frequent diner cards will incentivize selection of a healthier featured meal over 6 occasions in the intervention group. The central hypothesis is that after these exposures, intervention group children will be more likely to select a healthier meal. Children’s meal selection and dietary intake in the restaurant and throughout the day will be assessed at initial and post-test time points to test hypotheses that this intervention promotes healthier meal selection (Specific Aim 1) and dietary intake (Specific Aim 2). Families’ behaviors at interim time points and potential impacts on restaurants will also be monitored. Given how frequently children eat food from restaurants, the typical consumption patterns while there, and the promise of repeated exposure to impact eating behaviors broadly, this intervention has the potential for meaningful public health impact. The present approach is novel in its application of behavioral strategies and offers the potential for lasting impacts on children’s diets and health.

摘要 美国儿童的饮食是不健康的，这是肥胖流行背景下需要解决的一个关键问题。餐厅 是环境变化可以促进儿童健康饮食的一种环境。三分之一 孩子们在某一天从快餐店吃食物， 与能量摄入增加和饮食质量下降有关。味道是影响食物的关键因素 儿童在餐馆的选择，因此，增加儿童对健康选择的喜爱的方法提供了 承诺在这些环境中以及更广泛地改善他们的饮食行为。建议的目标 一项研究是通过餐厅内的干预，使更健康的选择更具吸引力，更容易选择 结合了选择架构和重复曝光策略。选择架构元素将是一个 这款餐垫的设计让孩子们更容易选择更健康的食物，而不用吃甜点。重复 曝光元素将是频繁的用餐卡，旨在增加曝光和享受的目标 食品广泛的基础研究支持重复接触是改善儿童口味的有力策略 喜好此外，在一家快餐店对58个家庭进行的试点研究中，我们展示了我们的承诺。 有计划的干预：为儿童提供促进更健康的儿童餐的餐垫， 比对照组更健康的食物数量，并且订购促销主菜的儿童消耗较少 而那些不吃的人，我们的长期目标是建立一个有效的餐厅 健康饮食干预，可以实施和传播的餐厅。的目的 格兰特将通过严格测试一种干预措施的效果来扩大我们的初步研究， 快餐店儿童食物选择和摄入的选择结构和重复暴露策略 餐厅和全天。我们将餐厅地点随机分组， 餐馆定期（n=930; 310每队列）将暴露于餐垫和频繁的用餐卡促销 更健康的膳食或这些材料的通用（对照）版本。频繁的用餐卡会激励 干预组6次以上选择健康特色餐。核心假设是， 在这些接触之后，干预组的儿童将更有可能选择更健康的膳食。儿童餐 在最初和测试后，将评估餐厅和全天的选择和饮食摄入量 时间点，以检验这种干预促进更健康的膳食选择的假设（具体目标1）， 饮食摄入量（具体目标2）。家庭在过渡时间点的行为和对餐馆的潜在影响 也将受到监督。考虑到孩子们吃餐馆食物的频率， 模式，而在那里，并承诺反复接触影响饮食行为广泛，这 干预有可能对公共卫生产生有意义的影响。本方法在其方面是新颖的。 这是一项对行为策略的应用的研究，并提供了对儿童饮食和健康产生持久影响的潜力。