Department of Food Science and Human Nutrition and Colorado School of Public Health, Colorado State University, Fort Collins, CO 80523, USA.
School of Health Sciences, Merrimack College, North Andover, MA 01845, USA.
Nutrients. 2020 Oct 23;12(11):3253. doi: 10.3390/nu12113253.
This study evaluated orders of adult menu items designated as healthier at the Silver Diner, a regional full-service restaurant chain serving over 4 million customers annually. This restaurant implemented a healthier children's menu in April 2012. Orders of adult menu items were abstracted from before (September 2011-March 2012; PRE; = 1,801,647) and after (September 2012-March 2013; POST; = 1,793,582) the healthier children's menu was introduced. Entrées, appetizers, and sides listed as healthier options on the menu were coded as healthier. PRE to POST changes in the percentage of orders of healthier items, soda, and dessert were evaluated using McNemar tests of paired proportions. Orders of healthier entrées, appetizers, and sides on the adult menu increased PRE to POST (8.9% to 10.4%, 25.5% to 27.5%, and 7.3% to 9.3%, respectively), and soda and dessert orders decreased (23.2% to 21.7% and 29.0% to 28.3%, respectively). All shifts were statistically significant ( < 0.0001). Our findings demonstrate improvements in orders of healthier adult menu options during the same time frame as a healthy children's menu change. Future research can help elucidate mechanisms to inform future health promotion efforts in restaurants in ways that have the potential to impact both adults and children.
这项研究评估了 Silver Diner 连锁餐厅（一家服务于每年超过 400 万顾客的地区性全服务餐厅）成人菜单中被指定为更健康的菜品订单。这家餐厅于 2012 年 4 月推出了更健康的儿童菜单。从更健康的儿童菜单推出之前（2011 年 9 月至 2012 年 3 月；PRE；=1,801,647）和之后（2012 年 9 月至 2013 年 3 月；POST；=1,793,582），分别从成人菜单中提取订单。菜单上列为更健康选择的主菜、开胃菜和配菜被编码为更健康的菜品。使用配对比例 McNemar 检验评估菜单上更健康菜品、苏打水和甜点订单的 PRE 到 POST 百分比变化。成人菜单上更健康的主菜、开胃菜和配菜的订单数量有所增加（从 8.9%增加到 10.4%、从 25.5%增加到 27.5%、从 7.3%增加到 9.3%），苏打水和甜点的订单数量有所减少（从 23.2%减少到 21.7%、从 29.0%减少到 28.3%）。所有转变均具有统计学意义（<0.0001）。我们的研究结果表明，在推出健康儿童菜单的同时，成人菜单上更健康的菜品订单有所增加。未来的研究可以帮助阐明机制，为餐厅的未来健康促进工作提供信息，从而有可能影响到成年人和儿童。
