McNally Shawna L, Anzman-Frasca Stephanie, Bowman Kelly, Beleche Mariana, Folta Sara C, Patel Anjali A
Department of Research, Accents on Health, Inc. (dba Healthy Dining), San Diego, CA92123, USA.
Department of Pediatrics, University at Buffalo, Buffalo, NY14214, USA.
Public Health Nutr. 2020 Aug;23(11):2006-2015. doi: 10.1017/S1368980019004609. Epub 2020 Apr 15.
To assess the feasibility and efficacy of in-restaurant interventions aiming to promote healthy choices via fundraising incentives benefiting school wellness programmes and point-of-purchase nutrition promotion.
Twelve schools were randomly assigned to one of the two intervention periods: Fundraising Incentive (FI) donated funds for visiting the study restaurant and Fundraising-Healthy Eating Incentive (F-HEI) included FI with additional funds given when selecting a healthier item. Both conditions included point-of-purchase nutrition promotions. Families were recruited to attend their designated intervention and complete a survey. Feasibility was assessed based on recruitment and participation, implementation fidelity and intervention acceptability. Efficacy was assessed by comparing participant receipts between intervention periods and by comparing overall restaurant sales during intervention v. two no-intervention time frames.
Fast-casual restaurant in Southern California.
Parents with children attending participating schools.
Eighty-one families visited the restaurant during the intervention, with sixty-six completing surveys. All study activities were implemented successfully, but school family participation in the intervention was low (0·95 %). Among participants completing surveys, all indicated satisfaction with the programme. The percentage of healthier items ordered was significantly greater during both FI (χ2 = 5·97, P = 0·01) and F-HEI (χ2 = 8·84, P = 0·003) v. Comparison 2. Results were similar but did not reach statistical significance when comparing the interventions to Comparison 1.
Results support potential efficacy of this programme, but more research is needed to inform feasibility. Fidelity and acceptability data supported feasibility, but participation rates were low in this initial study. Methods evaluating this intervention with a greater proportion of parents should be considered.
评估通过为学校健康计划提供筹款激励措施以及购买点营养推广来促进健康选择的餐厅内干预措施的可行性和效果。
12所学校被随机分配到两个干预期之一：筹款激励（FI）为参观研究餐厅捐赠资金，筹款-健康饮食激励（F-HEI）包括FI，并在选择更健康的菜品时给予额外资金。两种情况都包括购买点营养推广。招募家庭参加他们指定的干预并完成一项调查。基于招募和参与、实施保真度和干预可接受性来评估可行性。通过比较干预期之间的参与者收据以及比较干预期间与两个无干预时间框架内的餐厅总体销售额来评估效果。
南加州的快休闲餐厅。
孩子在参与学校就读的家长。
81个家庭在干预期间参观了餐厅，66个家庭完成了调查。所有研究活动均成功实施，但学校家庭对干预的参与度较低（0.95%）。在完成调查的参与者中，所有人都表示对该计划满意。在FI（χ2 = 5.97，P = 0.01）和F-HEI（χ2 = 8.84，P = 0.003）期间，订购的更健康菜品的百分比均显著高于比较2。与比较1相比时，结果相似但未达到统计学显著性。
结果支持该计划的潜在效果，但需要更多研究来了解其可行性。保真度和可接受性数据支持可行性，但在这项初步研究中参与率较低。应考虑采用评估该干预措施且家长比例更高的方法。
