Nutrition Initiative for Small Chain Restaurants (NISCR)

小型连锁餐厅营养倡议 (NISCR)

• 批准号: 7612176
• 负责人: ESTHER P HILL
• 金额: $ 10万
• 依托单位: HEALTHY DINING INC
• 依托单位国家: 美国
• 财政年份: 2008
• 资助国家: 美国
• 起止时间: 2008-09-15 至 2009-02-28
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7612176
• 关键词: Accent; American; Cause of Death; Centers for Disease Control and Prevention (U.S.); Collection; Communities; Community Health; Consultations; Country; Data; Diabetes Mellitus; Diet; Dietitian; Disease; Eating; Epidemic; Evaluation; Feedback; Food; Goals; Health; Health Care Costs; Health Educators; Heart Diseases; Home environment; Industry; Interview; Location; Malignant Neoplasms; Measurement; Methods; Modification; Obesity; Outcome; Participant; Phase; Public Health; Recipe; Recruitment Activity; Research; Restaurants; Sales; Secure; Services; Specific qualifier value; Stroke; Surveys; System; Testing; Time; United States; Week; Work; abstracting; behavior change; computerized; consumer behavior; cost; day; design; experience; fighting; improved; innovation; interest; nutrition; programs; response; satisfaction; size; success; willingness

DESCRIPTION (provided by applicant): Nutrition Initiative for Small Chain Restaurants (NISCR) Project Summary/Abstract To help combat obesity and diet-related diseases prevalent in the U.S., the proposed project will develop a program that enables and encourages small chain restaurants to (1) serve a selection of "healthier" menu items and provide corresponding nutrition information and (2) promote the selected menu items in various ways. Many of the large and moderate-sized chain restaurants have nutrition analyses for their menu items, whereas most small chain and independent restaurants - which represent 80 percent of all U.S. restaurant locations - do not. The project's long- term goals are to (1) develop and expand a vehicle through which small chain and independent restaurants are "incentivized" to offer and promote a selection of healthful options and (2) assist Americans in identifying and choosing healthful restaurant meals. This proposed initiative focuses on providing computerized nutrition analysis for "healthier" menu items at a set of test restaurants and developing a "Toolkit" of promotional strategies specifically tailored for small chain and independent restaurants. These strategies will be designed to guide participating restaurants in promoting their selected "healthier" menu items to consumers (1) within the restaurant setting, (2) in the community, and (3) to the media. During Phase I, (1) three to five "test" restaurants will be recruited, (2) [surveys of health educators will be collected to obtain feedback about how best to work with "community partners" to help promote healthier restaurant meals, (3)] the "Toolkit" of strategies will be developed, [4] guidance in implementing the Toolkit strategies will be provided to the test restaurants, and [5] the longer-term feasibility of the program will be tested by evaluating (a) [willingness of community health educators to help promote healthier restaurant meals,] (b) the restaurants' success in implementing the Toolkit strategies, (c) sales of the healthier menu items, (d) restaurant operator satisfaction with the program, and (e) diners' feedback The expected long-term outcome is a program through which (1) small chain and independent restaurants help to support the health of the community and benefit from doing so, and (2) Americans have greater access to healthier choices at the nation's small chain and independent restaurants. PUBLIC HEALTH RELEVANCE: Obesity and poor nutrition contribute significantly to four of the ten leading causes of death in the United States (cancer, heart disease, stroke and diabetes) and cost an estimated $200 billion in health care costs each year. The fact that Americans are eating restaurant-prepared foods four to five times per week, along with the fact that restaurant meals tend to be less healthful and larger than meals prepared at home, contribute significantly to the health problems stated above. Therefore, it is increasingly important for overall public health that restaurants provide and promote healthier meals, and that Americans [be able to identify and] choose these meals when dining out.

描述（由申请人提供）：小型连锁餐厅营养倡议 (NISCR) 项目摘要/摘要 为了帮助对抗美国流行的肥胖和饮食相关疾病，拟议项目将制定一项计划，使和鼓励小型连锁餐厅 (1) 提供精选的“更健康”菜单项并提供相应的营养信息，以及 (2) 以各种方式推广所选菜单项。许多大型和中型连锁餐厅对其菜单项进行了营养分析，而大多数小型连锁餐厅和独立餐厅（占美国所有餐厅的 80%）却没有。该项目的长期目标是（1）开发和扩大一种工具，通过该工具“激励”小型连锁餐厅和独立餐厅提供和推广一系列健康选择；（2）帮助美国人识别和选择健康的餐厅膳食。该提议的重点是为一组测试餐厅的“更健康”菜单项提供计算机化营养分析，并开发专门为小型连锁店和独立餐厅量身定制的促销策略“工具包”。这些策略将旨在指导参与的餐厅向消费者（1）餐厅内、（2）社区内和（3）媒体宣传其选择的“更健康”菜单项目。在第一阶段，(1) 将招募三到五家“测试”餐厅，(2) [将收集健康教育工作者的调查，以获得有关如何最好地与“社区合作伙伴”合作以帮助促进更健康的餐厅膳食的反馈，(3)] 将制定策略“工具包”，[4] 将向测试餐厅提供实施工具包策略的指导，并且 [5] 将测试该计划的长期可行性 通过评估 (a) [社区健康教育者帮助促进更健康餐厅膳食的意愿，](b) 餐厅在实施工具包战略方面的成功，(c) 更健康菜单项的销售，(d) 餐厅经营者对该计划的满意度，以及 (e) 食客的反馈 预期的长期成果是一项计划，通过该计划，(1) 小型连锁餐厅和独立餐厅帮助支持社区健康并从中受益，(2) 美国人有更多机会获得健康 在全国的小型连锁餐厅和独立餐厅中享受更健康的选择。公共健康相关性：肥胖和营养不良是美国十大死因中的四种（癌症、心脏病、中风和糖尿病）的主要原因，每年估计造成 2000 亿美元的医疗保健费用。美国人每周吃四到五次餐厅准备的食物，再加上餐厅的饭菜往往比在家准备的饭菜更不健康、份量更大，这些都是造成上述健康问题的重要原因。因此，餐厅提供和推广更健康的膳食，并且美国人在外出就餐时[能够识别和]选择这些膳食，对于整体公共卫生来说越来越重要。