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Carins J, Pang B, Willmott T, Knox K, Storr R, Robertson D, Rundle-Thiele S, Pettigrew S. Creating supportive eating places: a systematic review of food service initiatives. Health Promot Int 2021; 36:1368-1392. [PMID: 33538304 DOI: 10.1093/heapro/daaa155] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Obesity and diet-related health problems are complex, multi-factorial issues. Individual food choices are shaped by the wider context, and food environment level change is needed to support individual behaviour change. The food service sector can play an integral role, changing aspects of the food environment and contributing to improved consumer health. This systematic review aimed to analyse food service schemes that aimed to improve consumer health. Ten electronic databases were systematically searched to identify articles, supplemented with checking of reference lists from similar reviews and forward and backward searches to identify articles describing food service sector schemes. Sixteen schemes were identified, documented in 36 articles/reports. The schemes aimed to improve consumer health through one of three approaches-informing, enabling or engineering. In this order, these approaches involved increasing levels of effort from food services, corresponding with decreasing levels of effort for consumers. Half the schemes were informing, relying on an informed consumer to make a healthy choice. Most informing schemes had been evaluated to determine their impact on consumer choice and/or health, the evidence showed these schemes were generally ineffective. The effect of the enabling or engineering schemes on consumer choice and health had not been measured. Instead, evaluations focussed on process or business engagement rather than behavioural change assessments. This review indicates the food sector has the potential to contribute to consumer health through enabling and engineering; however, detailed outcome assessments are needed to draw definitive conclusions.
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Affiliation(s)
- Julia Carins
- Social Marketing @ Griffith, Department of Marketing, Griffith University, 170 Kessels Road, Nathan, Brisbane, Queensland 4111, Australia
| | - Bo Pang
- Social Marketing @ Griffith, Department of Marketing, Griffith University, 170 Kessels Road, Nathan, Brisbane, Queensland 4111, Australia
| | - Taylor Willmott
- Social Marketing @ Griffith, Department of Marketing, Griffith University, 170 Kessels Road, Nathan, Brisbane, Queensland 4111, Australia
| | - Kathy Knox
- Social Marketing @ Griffith, Department of Marketing, Griffith University, 170 Kessels Road, Nathan, Brisbane, Queensland 4111, Australia
| | - Ryan Storr
- Social Marketing @ Griffith, Department of Marketing, Griffith University, 170 Kessels Road, Nathan, Brisbane, Queensland 4111, Australia
| | - Dianne Robertson
- Social Marketing @ Griffith, Department of Marketing, Griffith University, 170 Kessels Road, Nathan, Brisbane, Queensland 4111, Australia
| | - Sharyn Rundle-Thiele
- Social Marketing @ Griffith, Department of Marketing, Griffith University, 170 Kessels Road, Nathan, Brisbane, Queensland 4111, Australia
| | - Simone Pettigrew
- Food Policy Division, George Institute for Global Health, 1 King St, Newtown, Sydney, New South Wales 2042, Australia
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Lassen AD, Beck A, Leedo E, Andersen EW, Christensen T, Mejborn H, Thorsen AV, Tetens I. Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen. Appetite 2013; 75:128-34. [PMID: 24373732 DOI: 10.1016/j.appet.2013.12.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2013] [Revised: 11/12/2013] [Accepted: 12/01/2013] [Indexed: 10/25/2022]
Abstract
Healthier meal selections at restaurants and canteens are often limited and not actively promoted. In this Danish study the effectiveness of a healthy labelling certification program in improving dietary intake and influencing edible plate waste was evaluated in a quasi-experimental study design. Employees from an intervention worksite canteen and a matched control canteen were included in the study at baseline (February 2012), after completing the certification process (end-point) and six month from end-point (follow-up) (total n=270). In order to estimate nutrient composition of the consumed lunch meals and plate waste a validated digital photographic method was used combining estimation of food intake with food nutrient composition data. Food satisfaction was rated by participants using a questionnaire. Several significant positive nutritional effects were observed at the intervention canteen including a mean decrease in energy density in the consumed meals from 561kJ/100g at baseline to 368 and 407kJ/100g at end-point and follow-up, respectively (P<0.001). No significant changes were seen with regard to food satisfaction and plate waste. In the control canteen no positive nutritional effects were observed. The results of the study highlight the potential of using healthy labelling certification programs as a possible driver for increasing both the availability and awareness of healthy meal choices, thereby improving dietary intake when eating out.
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Affiliation(s)
- A D Lassen
- Division of Nutrition, National Food Institute, Technical University of Denmark, Denmark; Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.
| | - A Beck
- EFFECT, Nutrition Research Unit, Herlev University Hospital, Herlev, Denmark
| | - E Leedo
- EFFECT, Nutrition Research Unit, Herlev University Hospital, Herlev, Denmark
| | - E W Andersen
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Denmark
| | - T Christensen
- Division of Nutrition, National Food Institute, Technical University of Denmark, Denmark
| | - H Mejborn
- Division of Nutrition, National Food Institute, Technical University of Denmark, Denmark
| | - A V Thorsen
- Division of Nutrition, National Food Institute, Technical University of Denmark, Denmark
| | - I Tetens
- Division of Nutrition, National Food Institute, Technical University of Denmark, Denmark
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