Brown Tara, Vanderlinden Loren, Birks Anne, Mamatis Dia, Levy Jennifer, Sahay Tina
a Chronic Disease & Injury Prevention, Toronto Public Health, Toronto, ON.
b Healthy Public Policy, Toronto Public Health, Toronto, ON.
Can J Diet Pract Res. 2017 Dec 1;78(4):177-181. doi: 10.3148/cjdpr-2017-014. Epub 2017 May 24.
Toronto Public Health conducted a pilot project to assess the feasibility of menu labelling by independent restaurants. The pilot project was informed by consultations with the industry and other jurisdictions that have implemented a similar initiative. Public Health Dietitians worked closely with these restaurants to help them work toward posting calories and sodium on their menus. This paper reports on the findings of a feasibility assessment that took a mixed-methods approach resulting in a comprehensive process evaluation. Results showed that having highly motivated restaurants and early adopters of menu labelling is a necessary starting point. However, this alone is not sufficient to make voluntary menu labelling successful. It may be feasible only for select independent restaurants who: (i) are highly motivated and ready to make a substantial time commitment; (ii) value offering healthy food choices; (iii) have fairly standardized recipes to begin with; (iv) receive extensive specialized, individualized support; and (v) receive incentives, cost offsetting, and recognition. Full-scale implementation of a menu labelling program with Toronto independent restaurants was not justified given the current level of interest and capacity.
多伦多公共卫生部门开展了一个试点项目，以评估独立餐厅进行菜单标注的可行性。该试点项目参考了与餐饮行业及其他实施了类似举措的辖区进行磋商的结果。公共卫生营养师与这些餐厅密切合作，帮助它们朝着在菜单上标注卡路里和钠含量的方向努力。本文报告了一项可行性评估的结果，该评估采用了混合方法，得出了一个全面的过程评估。结果表明，拥有积极性高的餐厅以及菜单标注的早期采用者是一个必要的起点。然而，仅凭这一点不足以使自愿菜单标注取得成功。对于某些特定的独立餐厅来说，这可能才是可行的，这些餐厅需具备以下条件：（一）积极性高且准备好投入大量时间；（二）重视提供健康的食物选择；（三）一开始就有相当标准化的食谱；（四）获得广泛的专业、个性化支持；（五）获得激励、成本抵消和认可。鉴于目前的兴趣程度和能力水平，在多伦多独立餐厅全面实施菜单标注计划并不合理。
