Promoting healthy choices in non-chain restaurants: effects of a simple cue to customers

Faryle K Nothwehr; Linda Snetselaar; Jeffrey Dawson; Ulrike Schultz

doi:10.1177/1524839912437368

Back

Promoting healthy choices in non-chain restaurants: effects of a simple cue to customers

Journal article

Peer reviewed

Promoting healthy choices in non-chain restaurants: effects of a simple cue to customers

Faryle K Nothwehr, Linda Snetselaar, Jeffrey Dawson and Ulrike Schultz

Health promotion practice, Vol.14(1), pp.132-138

01/2013

DOI: 10.1177/1524839912437368

PMCID: PMC3956304

PMID: 23048009

Files and links (1)

url

https://www.ncbi.nlm.nih.gov/pmc/articles/3956304View

Open Access

Abstract

This study tested a novel intervention to influence restaurant customer ordering behavior, with measurements at baseline and 3, 6, and 12 months postintervention in four owner-operated restaurants in the Midwest. A sample of 141 to 370 customers was surveyed at each time point. The response rate was 70% to 84% with 59% women, 98% White, and a mean age of 53 years. Table signs listed changes customers might consider, for example, asking for meat broiled instead of fried or requesting smaller portions. Customer surveys measured program reach and effectiveness. Owner interviews measured perceptions of program burden and customer response. Order slips were analyzed for evidence of changes in ordering. Window signs were noticed by 40%, 48%, and 45% of customers at each follow-up, respectively. Table signs were noticed by 67%, 71%, and 69% of customers, respectively. Of those, 34% at each time point stated that the signs influenced their order. Examples of how orders were influenced were elicited. Order slip data not only did not show significant changes but was also found to be an inadequate measure for the intervention. Owners reported no concerns or complaints. This intervention resulted in small but positive behavior changes among a portion of customers. Because of its simplicity and acceptability, it has great potential for dissemination.

Cues

Food Preferences - psychology

Health Promotion - methods

Humans

Middle Aged

Female

Interviews as Topic

Male

Data Collection

Health Behavior

Restaurants

Details

Title: Subtitle: Promoting healthy choices in non-chain restaurants: effects of a simple cue to customers
Creators: Faryle K Nothwehr - University of Iowa, Iowa City, IA, USA
Linda Snetselaar
Jeffrey Dawson
Ulrike Schultz
Resource Type: Journal article
Publication Details: Health promotion practice, Vol.14(1), pp.132-138
DOI: 10.1177/1524839912437368
PMID: 23048009
PMCID: PMC3956304
NLM abbreviation: Health Promot Pract
ISSN: 1524-8399
eISSN: 1552-6372
Publisher: United States
Grant note: 1R21HL087761-01 / NHLBI NIH HHS R21 HL087761 / NHLBI NIH HHS
Language: English
Date published: 01/2013
Academic Unit: Public Health Administration; Epidemiology; Biostatistics; Fraternal Order of Eagles Diabetes Research Center; Community and Behavioral Health; Internal Medicine
Record Identifier: 9983996193902771

Metrics

21 Record Views

20 Times Cited - Web of Science