Research Group in Nutritional and Nourishment Quality, Department of Nutrition, University of Brasilia, Brasilia, DF 70910-900, Brazil.
Department of Pharmacy, Faculty of Ceilandia, University of Brasilia, Brasilia, DF 70910-900, Brazil.
Nutrients. 2018 Sep 14;10(9):1303. doi: 10.3390/nu10091303.
This study aimed to create an easy tool to identify healthier choices for meal assembly in food services (self-service restaurants) and to allow consumers to compose their plates to make healthier choices. It is an interventional study, and the first step was setting healthy food parameters to design a rating scale. The first evaluation criterion was based on energy density (ED) and sodium content (SC) using "traffic light" color in the dishes' nameplates; the second criterion was based on food groups; the third criterion was based on ingredients of the meals. After using the classification, we assessed the rating scale in a food service and we evaluated the strategy with its consumers. To evaluate the effect of the nutritional intervention, we developed a multiple-choice-questionnaire with eight questions to measure the impact on consumer food choices quantitatively. The dish nameplate allows identification of healthier choices regarding SC and/or ED by colors; ingredients that compose the dish; the food group and the serving size, helping the identification of the amount of food to compose the meal. Banners helped consumers to understand the information. After four weeks, all the consumers ( = 1000) received questionnaires regarding their comprehension of the classification. The questionnaire presented an ICC of 0.71. Most of the preparations (61%) were inadequate based on ED and/or SC at the studied food service. A total of 556 consumers returned questionnaires, and 86.3% of them observed the rating scale as a nutritional strategy. Almost 55% ( = 261) of consumers reported changes in food choice after reading the dishes nameplates. The items with greater impact on consumer change in eating behavior were the use of colors as an indicator of nutritional quality, portion size information and ingredients list. Almost 25% of the consumers that changed their eating behavior noticed more than three items presented on the nameplate.
本研究旨在创建一个简单的工具，以识别餐饮服务（自助餐厅）中更健康的餐点组合，并允许消费者自行搭配餐盘以做出更健康的选择。这是一项干预性研究，第一步是设定健康食品参数来设计评分标准。第一个评估标准是基于能量密度（ED）和钠含量（SC），在餐盘名牌上使用“红绿灯”颜色；第二个标准基于食物组；第三个标准基于餐点的成分。使用分类法后，我们在餐饮服务中评估了评分标准，并对其消费者进行了评估。为了评估营养干预的效果，我们开发了一个包含八个问题的多项选择问卷，以定量衡量对消费者食物选择的影响。餐盘名牌允许通过颜色识别 SC 和/或 ED 较低的更健康选择；组成菜肴的成分；食物组和份量，帮助识别要组合成餐的食物量。横幅帮助消费者理解信息。四周后，所有消费者（= 1000）都收到了有关他们对分类理解的问卷。问卷的 ICC 为 0.71。在所研究的餐饮服务中，大多数（61%）的准备工作根据 ED 和/或 SC 都不达标。共有 556 名消费者返回了问卷，86.3%的人认为评分标准是一种营养策略。近 55%（= 261）的消费者报告说，在阅读餐盘名牌后改变了食物选择。对消费者饮食行为改变影响最大的项目是使用颜色作为营养质量指标、份量信息和成分清单。近 25%的改变饮食习惯的消费者注意到名牌上展示的三个以上项目。
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