Healthy Dining USA Restaurant Logo & Website Program

描述(由申请者提供)：健康饮食美国的长期目标是通过强调全国餐厅精选菜肴的水果/蔬菜含量和其他健康属性，降低与肥胖和营养相关疾病相关的风险因素的患病率。具体的健康菜单项目将被识别并向公众推广(1)通过Iogos、特殊菜单、海报等在餐厅现场进行宣传，以及(2)在网站上寻求成为关于健康餐厅餐饮的权威在线资源。在参与的餐厅，标志将指定符合水果/蔬菜含量、卡路里和脂肪标准的食物。还将提供其他营养信息，如钠、胆固醇、蛋白质、纤维等。 这个项目是在为期12年的南加州健康餐饮计划的基础上扩展的，该计划推广参与餐厅的健康菜肴。健康餐饮美国的长期目标是拥有500多家餐厅，代表全国数千家餐厅。第一阶段的目标包括：(1)建设一个网站，在第二阶段得到加强；(2)修改材料，在餐厅内推广健康餐厅用餐；(3)邀请目前正在参与健康饮食的餐厅加入全国计划；以及(4)制定计划，在第二阶段和第三阶段招募更多的餐厅--特别是地区和全国连锁店。对这个社交营销项目的评估将包括过程和结果评估，包括：(1)跟踪程序步骤和涉及的合作伙伴、被邀请参与的餐厅数量和同意参与的数量，(2)来自营养专业人员和公众的评估(非随机样本)，他们将被要求在线(匿名)对网站组织和内容进行评分，以了解信息的准确性、易用性、完整性、兴趣程度等，以及(3)跟踪网站点击量和链接，在可能的情况下与各种促销相关(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).