Articles producció científica> Medicina i Cirurgia

Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground

  • Identification data

    Identifier: imarina:3647434
    Handle: http://hdl.handle.net/20.500.11797/imarina3647434
  • Authors:

    Tarro L., Aceves-Martins M., Tiñena Y., Parisi J., Blasi X., Giralt M., Llauradó E., Solà R.
  • Others:

    Author, as appears in the article.: Tarro L., Aceves-Martins M., Tiñena Y., Parisi J., Blasi X., Giralt M., Llauradó E., Solà R.
    Department: Medicina i Cirurgia Ciències Mèdiques Bàsiques
    URV's Author/s: ACEVES MARTINS, MAGALY / Giralt Batista, Montserrat / Llauradó Ribé, Elisabet / Solà Alberich, Rosa Maria / Tarro Sánchez, Lucía
    Keywords: Restaurant-based intervention Healthy menu choices Health promotion Health environment healthy menu choices health promotion health environment
    Abstract: BACKGROUND: Restaurant-based interventions can be an enjoyable way to encourage healthier eating choices by all members of a family. Thus, the principal aims of this study were a) to promote healthy diets by increasing healthy food offerings and b) to increase the number of foods offered specifically as gluten-free and lactose-free and to inform patrons by including nutritional and allergen information that complies with Regulation 1169/2011 regarding the food served in restaurants, takeaways and snack bars. METHODS: A restaurant-based intervention was implemented at 16 food establishments at 2 resorts (the Cambrils Park Resort and Camping Sangulí, Spain, from 2014 to 2015) based on the following 4 components: 1) providing nutritional and allergen analyses of the offered dishes, 2) increasing the number of healthy food choices, 3) identifying menu items associated with allergies and intolerance, and 4) training staff on healthy eating and allergens. Customer satisfaction regarding food aspects was assessed using surveys (10-point scale). RESULTS: Both resorts significantly increased their offerings of healthy dishes (28.6% to 44.7%; P = 0.003) and desserts with fruit (20% to 51.3%; P = 0.013), thus obtaining the Spanish Government's Mediterranean Diet certification. Additionally, both resorts obtained Catalan Celiac Association certification. Moreover, both resorts significantly increased their percentages of gluten-free dishes (2.1% to 50.5%; P < 0.001) and lactose-free dishes (5.5% to 37.5%; P < 0.001) after the intervention. Customer satisfaction increased (mean ± standard deviation) from 6.9 ± 1.6 to 8.5 ± 1.5 (P < 0.001). CONCLUSION: This restaurant-based intervention expanded the number of healthy and allergen-free foods offered in a family-oriented holiday resort environment to encourage healthy food choices, resulting in increased customer satisfaction.
    Thematic Areas: Zootecnia / recursos pesqueiros Sociología Serviço social Saúde coletiva Química Public, environmental & occupational health Public health, environmental and occupational health Psicología Planejamento urbano e regional / demografia Odontología Nutrição Medicina iii Medicina ii Medicina i Interdisciplinar Geociências Farmacia Ensino Enfermagem Educação física Educação Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciência de alimentos Biotecnología Astronomia / física Antropologia / arqueologia Administração, ciências contábeis e turismo Administração pública e de empresas, ciências contábeis e turismo
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 14712458
    Author's mail: elisabet.llaurado@urv.cat lucia.tarro@urv.cat rosa.sola@urv.cat montse.giralt@urv.cat
    Author identifier: 0000-0002-7439-9531 0000-0002-8323-3576 0000-0002-8359-235X 0000-0002-7073-577X
    Record's date: 2023-02-18
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-017-4333-5
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Bmc Public Health. 17 (393): 393-
    APA: Tarro L., Aceves-Martins M., Tiñena Y., Parisi J., Blasi X., Giralt M., Llauradó E., Solà R. (2017). Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground. Bmc Public Health, 17(393), 393-. DOI: 10.1186/s12889-017-4333-5
    Article's DOI: 10.1186/s12889-017-4333-5
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2017
    Publication Type: Journal Publications
  • Keywords:

    Public Health, Environmental and Occupational Health,Public, Environmental & Occupational Health
    Restaurant-based intervention
    Healthy menu choices
    Health promotion
    Health environment
    healthy menu choices
    health promotion
    health environment
    Zootecnia / recursos pesqueiros
    Sociología
    Serviço social
    Saúde coletiva
    Química
    Public, environmental & occupational health
    Public health, environmental and occupational health
    Psicología
    Planejamento urbano e regional / demografia
    Odontología
    Nutrição
    Medicina iii
    Medicina ii
    Medicina i
    Interdisciplinar
    Geociências
    Farmacia
    Ensino
    Enfermagem
    Educação física
    Educação
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciência de alimentos
    Biotecnología
    Astronomia / física
    Antropologia / arqueologia
    Administração, ciências contábeis e turismo
    Administração pública e de empresas, ciências contábeis e turismo
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