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Healthy option preferences of rural restaurant customers
Journal article   Peer reviewed

Healthy option preferences of rural restaurant customers

Faryle Nothwehr, Linda Snetselaar, Jeffrey D Dawson, Christine Hradek and Marisol Sepulveda
Health promotion practice, Vol.11(6), pp.828-836
11/2010
DOI: 10.1177/1524839909334622
PMCID: PMC2891921
PMID: 19515859
url
https://www.ncbi.nlm.nih.gov/pmc/articles/2891921View
Open Access

Abstract

In preparation for an intervention study in three rural Iowa restaurants, 250 customers were surveyed regarding their interest in dietary change, perceptions of the restaurant, and interest in healthy options. Customers were ages 18 to 88, with a mean age of 52, and 53% were women. Most agreed that the restaurant offers healthy meals. Options customers stated they were most likely to order if available included meat that is baked or broiled, whole-wheat bread, fresh fruit or steamed vegetables, and regular salad dressing on the side. They were least interested in low-fat sour cream, low-fat salad dressing, low-fat milk, low-calorie dessert, and holding high-fat ingredients. Women were more likely to indicate interest in healthy options than were men. Interest in several options was also positively associated with age. Increasing the healthy options in restaurants may be especially effective in changing the dietary intake of women and older adults.
 Vegetables Age Factors Fruit Humans Middle Aged Male Restaurants Young Adult Iowa Rural Population Dietary Fats Adolescent Sex Factors Aged, 80 and over Adult Female Aged Food

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