Department of Health and Nutrition Science, Brooklyn College, City University of New York, Brooklyn, New York, NY 11210, USA.
Department of Epidemiology and Biostatistics, School of Medicine, University of California, San Francisco, CA 94158, USA.
Int J Environ Res Public Health. 2021 Feb 4;18(4):1479. doi: 10.3390/ijerph18041479.
Restaurants are understudied yet increasingly important food environment institutions for tackling diet-related diseases. This scoping review analyzes research and gray literature (n = 171 records) to assess which healthy eating promotion strategies have been implemented in restaurants and the associated motivations, barriers, and outcomes, compared by restaurant type (corporate/chain vs. independently owned restaurants) and initiator (restaurant-initiated vs. investigator-initiated). We found that the most commonly reported strategy was the increase of generally healthy offerings and the promotion of such offerings. Changes in food availability were more common among corporate restaurants and initiated by restaurants, while environmental facilitators were more commonly initiated by investigators and associated with independently owned restaurants. Aside from those associated with revenue, motivations and barriers for healthy eating promoting strategies varied by restaurant type. While corporate restaurants were also motivated by public health criticism, independently owned restaurants were motivated by interests to improve community health. Revenue concerns were followed by food sourcing issues in corporate restaurants and lack of interest among independently owned restaurants. Among reporting sources, most outcomes were revenue positive. This study shows the need for practice-based evidence and accounting for restaurant business models to tailor interventions and policies for sustained positive changes in these establishments.
餐馆是研究不足但日益重要的饮食环境机构，可用于解决与饮食相关的疾病。本范围综述分析了研究和灰色文献（n = 171 条记录），以评估在餐馆中实施了哪些促进健康饮食的策略，以及按餐厅类型（连锁/公司所有餐厅与独立所有餐厅）和发起者（餐厅发起与调查者发起）比较相关的动机、障碍和结果。我们发现，报告最多的策略是增加一般健康供应品，并推广这些供应品。在公司餐厅中，食物供应的变化更为常见，并且是由餐厅发起的，而环境促进因素则更多地由调查者发起，并与独立所有餐厅相关。除了与收入相关的因素外，促进健康饮食的策略的动机和障碍因餐厅类型而异。虽然公司餐厅也受到公共卫生批评的推动，但独立所有餐厅则受到改善社区健康的兴趣的推动。公司餐厅关注的是收入问题，而独立所有餐厅则关注的是食品采购问题。在报告来源中，大多数结果都是收入增加。本研究表明，需要基于实践的证据，并考虑餐厅商业模式，以调整干预措施和政策，以实现这些场所的持续积极变化。
