Healthy Dining USA Restaurant Logo & Website Program

描述（由申请人提供）：美国健康饮食的长期目标是通过强调水果/蔬菜含量和全国餐馆精选菜肴的其他健康属性，减少与肥胖和营养相关疾病相关的风险因素的患病率。将确定具体的健康菜单项目并向公众宣传（1）在餐厅现场通过徽标、特殊菜单、海报等，以及（2）在一个网站上，该网站寻求成为关于健康餐厅用餐的权威在线资源。在参与的餐馆中，一个标志将指定符合水果/蔬菜含量、卡路里和脂肪标准的膳食。其他营养信息，如钠，胆固醇，蛋白质，纤维等也将提供。 该项目扩展了南加州12年的健康餐饮计划，该计划旨在促进参与餐厅的健康菜肴。美国健康餐饮的长期目标是拥有500多家餐厅，代表全国数千家餐厅。第一阶段的目标包括：（1）建立一个网站，在第二阶段加强;（2）修改材料，在餐馆内推广健康餐馆膳食;（3）邀请目前参与健康饮食的餐馆加入全国性计划;（4）制定计划，在第二阶段和第三阶段招募更多的餐馆，特别是区域和全国连锁店。对这一社会营销项目的评价将包括过程和成果评价，包括：（1）跟踪程序步骤和参与的合作伙伴，邀请参加的餐厅数量和同意参加的餐厅数量，（非随机抽样）来自营养专业人员和公众，将要求他们对网站组织和在线内容（匿名）进行信息准确性、易用性、完整性、兴趣水平等评分，以及（3）尽可能跟踪与各种促销活动相关的网站点击率和链接（第二阶段）。

DESCRIPTION (provided by applicant): The long-term goal of Healthy Dining USA is a reduction in the prevalence of risk factors related to obesity and nutrition-related diseases by emphasizing fruit/vegetable content and other healthful attributes of selected dishes at restaurants nationwide. Specific healthful menu items will be identified and promoted to the public (1) on-site in restaurants via Iogos, special menus, posters, etc., and (2) on a website which seeks to be the definitive on-line resource regarding healthy restaurant dining. In participating restaurants, a logo will designate meals that meet criteria for fruit/vegetable content, calories and fat. Additional nutritional information such as sodium, cholesterol, protein, fiber, etc. will also be available. This project expands upon the 12-year Southern California-based Healthy dining program, which promotes healthful dishes from participating restaurants. The long-term objective of Healthy Dining USA is to feature 500+ restaurants, representing many thousands of restaurant locations nationwide. Phase I aims include: (1) construct a website, to be enhanced during Phase II, (2) modify materials to promote the healthful restaurant meals within the restaurants, (3) invite restaurants currently participating in Healthy Dining to join the nationwide program; and (4) develop plans to recruit additional restaurants - especially regional and national chains - during Phases II and III. Evaluations for this social marketing project will consist of process and outcome evaluations, including: (1) Tracking procedural steps and partners involved, the number of restaurants invited to participate and the number that agree to participate, (2) Evaluations (non-random sample) from nutrition professionals and the public, who will be asked to score the website organization and content on-line (anonymously) for accuracy of information, ease of use, completeness, interest level, etc., and (3) Tracking website hits and links, correlated with various promotions when possible (Phase II).