This study targets to evaluate the progress of restaurants' strategies to promote healthy options in the United States.
The project conducted a desk review of seven electronic databases (January 2006–January 2017) to examine restaurant strategies used to promote healthful options in the United States (U.S.). Evidence selection (n= 84) was guided by the LEAD principles (i.e., locate, evaluate, and assemble evidence to inform decisions) and verified by data and investigator triangulation. A marketing-mix and choice-architecture framework was used to examine eight voluntary strategies (i.e., place, profile, portion, pricing, promotion, healthy default picks, priming or prompting and proximity) to evaluate progress (i.e., no, limited, some or extensive) toward 12 performance metrics based on available published evidence. The U.S. restaurant sector has made limited progress to use pricing, profile (reformulation), healthy default picks (choices), promotion (responsible marketing) and priming and prompting (information and labeling); and some progress to reduce portions.
Search results for Area: United States: 15
Advancing healthy and sustainable food environments: The Flathead Reservation case study
If you Build it with them, they will come": What makes a supermarket intervention successful in a food desert?"
Leveraging Citizen Science for Healthier Food Environments: A Pilot Study to Evaluate Corner Stores in Camden, New Jersey
Partnering with carryouts: implementation of a food environment intervention targeting youth obesity
Changes in School Competitive Food Environments after a Health Promotion Campaign
Changing the restaurant food environment to improve cardiovascular health in a rural community: implementation and evaluation of the Heart of New Ulm restaurant programme
Access in the Food Environment: A Health Equity Approach Reveals Unequal Opportunity
Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006-2017
FEAST: Utilization of a technology-driven approach to empower citizen scientists to advocate for healthy food environments
Can the introduction of a full-service supermarket in a food desert improve residents' economic status and health?
Developing and Implementing Waupaca Eating Smart": A Restaurant and Supermarket Intervention to Promote Healthy Eating Through Changes in the Food Environment"
Modified ground-truthing: an accurate and cost-effective food environment validation method for town and rural areas
Mobilizing Young People in Community Efforts to Improve the Food Environment: Corner Store Conversions in East Los Angeles
Challenges And Lessons Learned From Communities Using Evidence To Adopt Strategies To Improve Healthy Food Environments
Physical activity and food environment assessments: implications for practice