Restaurant Training to Improve Menu Labeling Accuracy and Public Health Impact

该项目的总体目标是开发、评估和准备在网上传播一个 “菜单标签”培训计划在餐饮业广泛采用。的 2010年患者保护和平价医疗法案，SEC。4205（“菜单标签立法”） 要求所有拥有20个或更多地点的餐馆在菜单上提供营养信息 和其他途径。对于这个菜单标签立法，以实现其目标， 消除肥胖，预防或控制营养相关疾病，改善公众健康， 餐馆提供的营养信息必须准确和最新， 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制定和评估第一阶段的内容， 最终为餐厅员工提供的六个模块的在线“菜单标签”培训计划中的三个。 这个培训计划将提供一个系统的方法，以装备餐厅1）增加 根据“菜单”的要求，他们向消费者提供的营养信息的准确性 标签立法，”2）妥善解决消费者有关营养的问题 信息，以及3）对工作人员进行基本营养原则的教育。 第一阶段项目的具体目标包括：（1）开发初步内容和图形， 三个模块，（2）从焦点小组获得关于这些初步版本的反馈，（3） 更新和修改程序，包括制作课程的在线版本，以及（4） 测试在线课程的能力，以提高餐厅员工的知识， 营养和工作与菜单标签立法，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的模块来扩大课程， 更深入地测试所有模块，加强网络平台，包括登记和 认证过程，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.