Changing the restaurant food environment to improve cardiovascular health in a rural community: implementation and evaluation of the Heart of New Ulm restaurant programme
Equity Focus
This study targets the implementation of a restaurant programme in a rural community. It shows the improvement of the food environment by increasing the availability and promotion of healthy food in a community-wide restaurant programme.
Case Summary
The intervention included a baseline assessment of all community restaurants (n 32) and a report on how they could increase the availability and promotion of healthful options. The assessment focused on sixteen healthy practices (HP) derived from the Nutrition Environment
Measures Survey for Restaurants. Restaurants were invited to participate at gold, silver or bronze levels based on the number of HP attained. Participating restaurants received dietitian consultation, staff training and promotion of the restaurant. All community restaurants were reassessed 1ยท5 years after baseline. Over one-third (38 %) of community restaurants participated in the programme. At baseline, 22 % achieved at least a bronze level. This increased to 38 % at follow-up with most of the improvement among participating restaurants that were independently owned. Across all restaurants in the community, the HP showing the most improvement included availability of non-fried vegetables (63-84 %), fruits (41-53 %), smaller portions and whole grains.
Lessons Learned
- Project findings demonstrate successes and challenges of improving healthful food availability and promotion in a community-wide restaurant programme.
KEY FACTS
Country
United States
WHO region
Americas
Country income level
HIC
Action Area
Restaurant food environment intervention
Step
Transform & Monitor
Authors
R. Lindberg; A. C. Sidebottom; B. McCool; R. F. Pereira; A. Sillah; J. L. Boucher
Year published
2018
Search results for Area: United States: 15
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