Restaurant Training to Improve Menu Labeling Accuracy and Public Health Impact

该项目的总体目标是开发、评估和准备在线传播 在餐饮业中广泛采用的“菜单标签”培训计划。这个 2010年患者保护和平价医疗法案，SEC4205(“菜单标签立法”) 要求所有有20家或更多分店的餐厅在菜单上提供营养信息 并通过其他途径。为这项菜单标签立法实现其帮助的目标 根除肥胖症，预防或控制与营养有关的疾病，并改善公共健康，这是 食肆提供的营养资料必须准确和最新，以及 公众信任所披露的营养信息。 第一阶段可行性研究的目标是开发和评估第一阶段的内容 最终将为餐厅员工提供六个模块的在线“菜单标签”培训计划中的三个模块。 该培训计划将提供一种系统的方法来装备餐厅以1)增加 他们根据《菜单》的要求向消费者提供的营养信息的准确性 标签立法，“2)妥善解决消费者与营养有关的问题 信息，以及3)对员工进行基本营养原则的教育。 该第一阶段项目的具体目标包括：(1)开发初步内容和图表 三个单元，(2)从焦点小组获得关于这些初步版本的反馈，(3) 更新和修订程序，包括制作课程的在线版本，以及(4) 检验在线课程提高餐厅员工知识水平的能力 营养和与菜单标签立法合作，以提高其有效性 改善公共卫生。第二阶段的计划是通过增加更多模块来扩展课程， 更深入地测试所有模块，增强网络平台以包括注册和 认证流程，并将课程翻译成西班牙语和中文。

The overall goals of this project are to develop, evaluate, and prepare to disseminate an online "Menu Labeling" training program for widespread adoption within the restaurant industry. The 2010 Patient Protection and Affordable Care Act, SEC. 4205 ("Menu Labeling Legislation") requires that all restaurants with 20 or more locations provide nutrition information on the menus and through other avenues. For this Menu Labeling legislation to fulfill its objectives of helping eradicate obesity, prevent or control of nutrition-related diseases, and improve public health, it is imperative that the nutrition information provided by restaurants be accurate and up-to-date, and that the public trust the disclosed nutrient information. The objective of the Phase I feasibility study is to develop and evaluate the content for the first three of an eventual six- module online "Menu Labeling" training program for restaurant staff. This training program will provide a systematic approach to equip restaurants to 1) increase the accuracy of the nutrition information they provide to consumers as required by the "Menu Labeling Legislation," 2) properly address consumers questions related to the nutrition information, and 3) educate staff on basic nutrition principles. Specific aims of this Phase I project include (1) developing preliminary content and graphics for three modules, (2) obtaining feedback about these preliminary versions from focus groups, (3) updating and revising the program, including producing an online version of the course, and (4) testing the ability of the online course to improve restaurant employee's knowledge about nutrition and working with the Menu Labeling legislation to increase its effectiveness in improving public health. Plans for Phase II are to expand the course by adding more modules, testing all the modules in greater depth, enhancing the web platform to include registration and certification processes, and translating the course into Spanish and Chinese.