Repositori institucional URV
| URV's Author/s: | Llauradó Ribé, Elisabet / Mandracchia, Floriana / Solà Alberich, Rosa Maria / Tarro Sánchez, Lucía / Valls Zamora, Rosa Maria |
| Author, as appears in the article.: | Mandracchia F; Tarro L; Llauradó E; Valls RM; Solà R |
| Author's mail: | elisabet.llaurado@urv.cat floriana.mandracchia@estudiants.urv.cat floriana.mandracchia@estudiants.urv.cat rosamaria.valls@urv.cat rosa.sola@urv.cat |
| Author identifier: | 0000-0002-7439-9531 0000-0001-5360-1721 0000-0001-5360-1721 0000-0002-3351-0942 0000-0002-8359-235X |
| Journal publication year: | 2021 |
| Publication Type: | Journal Publications |
| APA: | Mandracchia F; Tarro L; Llauradó E; Valls RM; Solà R (2021). Interventions to promote healthy meals in full-service restaurants and canteens: A systematic review and meta-analysis. Nutrients, 13(4), -. DOI: 10.3390/nu13041350 |
| Papper original source: | Nutrients. 13 (4): |
| Abstract: | Out-of-home eating is increasing, but evidence about its healthiness is limited. The present systematic review and meta-analysis aimed to elucidate the effectiveness of full-service restaurant and canteen-based interventions in increasing the dietary intake, food availability, and food purchase of healthy meals. Studies from 2000–2020 were searched in Medline, Scopus, and Cochrane Library using the PRISMA checklist. A total of 35 randomized controlled trials (RCTs) and 6 non-RCTs were included in the systematic review and analyzed by outcome, intervention strategies, and settings (school, community, workplace). The meta-analysis included 16 RCTs (excluding non-RCTs for higher quality). For dietary intake, the included RCTs increased healthy foods (+0.20 servings/day; 0.12 to 0.29; p < 0.001) and decreased fat intake (−9.90 g/day; −12.61 to −7.19; p < 0.001), favoring the intervention group. For food availability, intervention schools reduced the risk of offering unhealthy menu items by 47% (RR 0.53; 0.34 to 0.85; p = 0.008). For food purchases, a systematic review showed that interventions could be partially effective in improving healthy foods. Lastly, restaurant-and canteen-based interventions improved the dietary intake of healthy foods, reduced fat intake, and increased the availability of healthy menus, mainly in schools. Higher-quality RCTs are needed to strengthen the results. Moreover, from our results, intervention strategy recommendations are provided. |
| Article's DOI: | 10.3390/nu13041350 |
| Link to the original source: | https://www.mdpi.com/2072-6643/13/4/1350 |
| Papper version: | info:eu-repo/semantics/publishedVersion |
| licence for use: | https://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Medicina i Cirurgia |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Thematic Areas: | Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología |
| Keywords: | Restaurant-based interventions Restaurant Randomized controlled-trial Physical-activity Out-of-home eating Nutrition intervention Menu choice Implementation Impact Food-service Food choices Food behavior Family Dietary-intake Consumption Child-care centers Availability |
| Funding program: | Marie Skłodowska-Curie Actions - European Union's Horizon 2020 research and innovation programme |
| Funding program action: | Martí i Franquès COFUND Doctoral Programme |
| Acronym: | MFP |
| Project code: | Grant agreement No. 713679 |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2024-07-27 |
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