餐厅作为健康饮食的环境:餐厅作为健康饮食的环境:促进餐厅采用健康饮食计划的因素。

IF 1.6 Q3 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH Health Promotion Practice Pub Date : 2024-10-11 DOI:10.1177/15248399241285573
M Knapp, T Moore, A Lederer, M Kimball, Y Quantz, M Fuster, L Myers, C Johnson
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引用次数: 0

摘要

研究目的本研究确定了餐厅经理/业主可能有助于采用以餐厅为基础的健康饮食计划 "吃得健康 "的因素。研究结果可用于让餐馆参与到增加健康食品的获取和供应、促进健康食品选择的工作中来,并致力于改善社区饮食、降低肥胖和慢性疾病风险。调查方法向有意与 "健食 "合作的餐厅经理/业主收集横向调查数据。调查变量包括餐厅经理/业主的信念、员工的知识/技能、支持、自我效能、结果预期以及实施的障碍和促进因素。结果。49 位经理/业主参加了此次活动。大多数经理/业主对餐厅提供健康食品持积极态度(83.7%)。大多数人认为餐厅可以影响饮食行为(83.7%),餐厅有责任提供健康食品(77.6%)。大多数经理/业主都认为他们得到了很大的支持(83.7%),并对自己实施 "健 食计划 "的能力充满信心(95.9%)。提及最多的障碍是顾客偏好、食材供应、员工知识和运营挑战。参与计划的最常见原因是希望增加获得健康食品的机会,吸引顾客寻找更健康的食品,认为餐馆应该提供健康食品,以及通过 "健食计划 "进行营销的机会。结论。这项研究有助于了解餐厅经理/业主的信念和看法。让餐馆参与进来的努力应侧重于提供健康食品的益处以及餐馆在促进健康方面所能发挥的作用。此外,加强对餐厅员工的培训、针对顾客的营销和教育工作也会使项目受益。
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Restaurants as Environments for Healthy Eating: Factors That Contribute to Restaurant-Based Healthy Eating Program Adoption.

Purpose. This study identified restaurant manager/owner factors that may contribute to adoption of a restaurant-based healthy eating program, Eat Fit. Findings may be used to engage restaurants in efforts to increase access to and availability of healthy foods, promote healthy food choices, and work toward improving diet and lowering obesity and chronic disease risk in the community. Methods. Cross-sectional survey data were collected from restaurant managers/owners interested in partnering with Eat Fit. Variables included restaurant manager/owner beliefs, perceived staff knowledge/skills, support, self-efficacy, outcome expectancies, and barriers and facilitators to implementation. Results. Forty-nine managers/owners participated. Most managers/owners held positive beliefs about offering healthy food items in restaurants (83.7%). Most agreed that restaurants could influence eating behaviors (83.7%) and that restaurants have a responsibility to offer healthy options (77.6%). Most managers/owners perceived high levels of support (83.7%) and were confident in their ability (95.9%) to implement the Eat Fit program. The most cited barriers were customer preference, ingredient availability, staff knowledge, and operational challenges. The most common reasons for involvement in the program were a desire to increase access to healthy food, to entice customers looking for healthier food, a belief that restaurants should offer healthy food, and opportunities to market through Eat Fit. Conclusions. This research contributes to knowledge about beliefs and perceptions of restaurant manager/owners. Efforts to engage restaurants should focus on benefits of offering healthy food and the role restaurants can play in promoting health. Furthermore, programs may benefit from enhanced restaurant staff training, customer-targeted marketing, and educational efforts.

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来源期刊
Health Promotion Practice
Health Promotion Practice PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-
CiteScore
3.80
自引率
5.30%
发文量
126
期刊介绍: Health Promotion Practice (HPP) publishes authoritative articles devoted to the practical application of health promotion and education. It publishes information of strategic importance to a broad base of professionals engaged in the practice of developing, implementing, and evaluating health promotion and disease prevention programs. The journal"s editorial board is committed to focusing on the applications of health promotion and public health education interventions, programs and best practice strategies in various settings, including but not limited to, community, health care, worksite, educational, and international settings. Additionally, the journal focuses on the development and application of public policy conducive to the promotion of health and prevention of disease.
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