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

Author, as appears in the article.: Tarro, Lucia; Aceves-Martins, Magaly; Tinena, Yolanda; Parisi, Joan Lluis; Blasi, Xavier; Giralt, Montse; Llaurado, Elisabet; Sola, Rosa

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: Surveys and questionnaires; Spain; Restaurants; Restaurant-based intervention; Humans; Healthy menu choices; Health promotion; Health knowledge, attitudes, practice; Health environment; Fruit; Food, organic; Food supply; Food preferences; Diet, healthy; Consumer behavior; Choice behavior; 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; montse.giralt@urv.cat; rosa.sola@urv.cat

Record's date: 2025-01-28

Paper 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: https://repositori.urv.cat/ca/proteccio-de-dades/

Paper original source: Bmc Public Health. 17 (393): 393-

APA: Tarro, Lucia; Aceves-Martins, Magaly; Tinena, Yolanda; Parisi, Joan Lluis; Blasi, Xavier; Giralt, Montse; Llaurado, Elisabet; Sola, Rosa (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