Helping "Loncheras" Offer Healthier Meals

帮助“Loncheras”提供更健康的膳食

• 批准号: 8370453
• 负责人: Deborah A Cohen
• 金额: $ 22.53万
• 依托单位: RAND CORPORATION
• 依托单位国家: 美国
• 财政年份: 2012
• 资助国家: 美国
• 起止时间: 2012-08-15 至 2014-05-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8370453
• 关键词: Address; Affect; American; Behavior; Businesses; Calories; Characteristics; Chronic Disease; Client; Communities; Community Trial; Conscious; Decision Making; Diabetes Mellitus; Diet; Dietary Assessment; Dietary Fiber; Eating; Economics; Fatty acid glycerol esters; Food; Fruit; Future; Goals; Guidelines; Health; Heart Diseases; Hispanics; Home environment; Hypertension; Incentives; Individual; Latino; Lead; Low income; Marketing; Meat; Mexican Americans; Nutrient; Nutritional; Obesity; Outcome; Pilot Projects; Population; Price; Recruitment Activity; Research; Restaurants; Risk; Sales; Site; Sodium; Sodium Chloride; Source; Surveys; Taste Perception; Time; Training; Vegetables; Weight Gain; Work; base; contextual factors; cooking; energy balance; fast food; food quality; fruits and vegetables; improved; nutrition; prevent; programs; response; saturated fat; sugar; uptake

DESCRIPTION (provided by applicant): "Loncheras" are mobile based food trucks and are a popular source of food away from home among working class Latinos. Food is inexpensive and the truck typically goes to factories, construction sites and other places where fixed restaurants are not always available. Typically, loncheras serve fast food like burritos and tacos, offer insufficient fruit and vegetable options, and typically provide more calories, fat, and salt than should be consumed in single meal. Lonchera cooks provide foods they are familiar with, often have no nutritional training, and may not be familiar with the health consequences of the foods they serve. Their businesses are extremely low margin and thus very sensitive to changes in the economy because they rely on low-income clientele. At the same time, the clients may not be very health-conscious and may make decisions about what to eat based on superficial characteristics like quantity, price, and placement of food options on menus and menu boards, and other contextual factors, of which individuals may not be consciously aware. In order to address this problem of poor dietary options and poor consumer decision-making we plan to encourage loncheras to offer meals that do not require customers to substantially compensate at a later time. Thus, this project will promote the concept of "My Plate" and determine its acceptability and economic feasibility. My Plate will contain 1/3 to 1/4 of daily recommended nutrients, including at least 1 cup of vegetables, 1 cup of fruit, 1-3 oz whole grains, < 5 oz of meat or meat equivalent, <500 mg sodium, < 30% calories from fat, and < 10% calories from saturated fat, AND it will provide either 500 or 700 calories. People who eat these meals routinely should theoretically be able to adhere to the Dietary Guidelines for Americans and prevent weight gain, as well as reduce their risk for other chronic diseases, like hypertension and diabetes. The specific aims are to: 1) Conduct formative research to determine the best way to promote a "My Plate" meal in Hispanic mobile food trucks to truck business owners and customers; 2) Provide technical assistance and incentives to 20 mobile food trucks to help them offer My Plate meal options; 3) Assess consumer response to the My Plate meal options by tracking the number of meals ordered in relationship to sales of a reference item (most popular meal) and conducting brief surveys among customers; and 4) Examine the utility of marketing incentives and other factors associated with purchases of My Plate meals including a) customer loyalty programs, b) contests for the tastiest "My Plate" meal, and c) favored My Plate ingredients. This study will provide feasibility information for a future community level trial to improve dietary behaviors. PUBLIC HEALTH RELEVANCE: This pilot study will assess the uptake of My Plate Meals among Hispanic mobile food trucks that serve working class Latino customers and determine their acceptability and economic feasibility as a means to inform a future community trial.

描述（由申请人提供）：“ loncheras”是基于移动的食品卡车，是工人阶级拉丁美洲人在家中流行的食物来源。食物价格便宜，卡车通常会去工厂，建筑工地和其他固定餐厅并不总是可用的地方。通常，Loncheras提供快餐，例如墨西哥卷饼和炸玉米饼，提供不足的水果和蔬菜选择，通常提供比单餐中应消费更多的卡路里，脂肪和盐。 Lonchera Cooks提供他们熟悉的食物，通常没有营养培训，并且可能不熟悉其服务食品的健康后果。他们的业务极低，因此对经济变化非常敏感，因为它们依靠低收入客户群。同时，客户可能不太注重健康，并且可能会根据肤浅的特征（例如数量，价格和菜单和菜单板上食物选择的位置）以及其他上下文因素做出决定，而这些个人可能不会自觉地意识到。为了解决这个饮食不良和消费者决策不佳的问题，我们计划鼓励洛奇拉斯提供不需要客户在以后进行大量补偿的餐点。因此，该项目将促进“我的盘子”的概念，并确定其可接受性和经济可行性。我的盘子将含有1/3至1/4的每日推荐营养素，包括至少1杯蔬菜，1杯水果，1-3盎司的全谷物，<5盎司的肉或肉等效含量，<500 mg钠，脂肪的卡路里<30％的卡路里和饱和脂肪的卡路里<10％的卡路里，它将提供500或700或700卡路里。从理论上讲，通常可以遵守美国人的饮食指南并防止体重增加，并降低其其他慢性疾病的风险，例如高血压和糖尿病。具体目的是：1）进行形成性研究，以确定在西班牙裔移动食品卡车上将“我的盘子”餐食推广到卡车企业主和客户的最佳方法； 2）为20辆移动食品卡车提供技术援助和激励措施，以帮助他们提供我的盘子餐； 3）通过跟踪与参考物品的销售（最受欢迎的餐点）和客户之间的简短调查，评估消费者对我的盘子餐选择的反应； 4）检查与购买我的盘子食品有关的营销激励措施和其他因素的实用性，包括a）客户忠诚度计划，b）争夺最美味的“我的盘子”餐，c）偏爱我的板块成分。这项研究将为未来的社区级试验提供可行性信息，以改善饮食行为。 公共卫生相关性：这项试点研究将评估我在西班牙裔移动食品卡车中的盘子食品，这些餐具为工人阶级的拉丁裔客户提供服务，并确定其可接受性和经济可行性，以此作为告知未来社区试验的手段。