Autor según el artículo: Tarro L., Aceves-Martins M., Tiñena Y., Parisi J., Blasi X., Giralt M., Llauradó E., Solà R.

Departamento: Medicina i Cirurgia Ciències Mèdiques Bàsiques

Autor/es de la URV: ACEVES MARTINS, MAGALY / Giralt Batista, Montserrat / Llauradó Ribé, Elisabet / Solà Alberich, Rosa Maria / Tarro Sánchez, Lucía

Palabras clave: Restaurant-based intervention Healthy menu choices Health promotion Health environment healthy menu choices health promotion health environment

Resumen: 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.

Áreas temáticas: 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

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 14712458

Direcció de correo del autor: elisabet.llaurado@urv.cat lucia.tarro@urv.cat rosa.sola@urv.cat montse.giralt@urv.cat

Identificador del autor: 0000-0002-7439-9531 0000-0002-8323-3576 0000-0002-8359-235X 0000-0002-7073-577X

Fecha de alta del registro: 2023-02-18

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-017-4333-5

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Bmc Public Health. 17 (393): 393-

Referencia de l'ítem segons les normes 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

DOI del artículo: 10.1186/s12889-017-4333-5

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2017

Tipo de publicación: Journal Publications