Kaiser Permanente Research and Evaluation, Southern California, 100 S Los Robles Ave, Pasadena, CA, 91101, USA.
New Health Consultants, Pasadena, CA, USA.
J Urban Health. 2024 Aug;101(4):775-781. doi: 10.1007/s11524-024-00867-7. Epub 2024 May 8.
Most restaurants serve customers excess calories which significantly contributes to the obesity epidemic. This pilot study tested the feasibility and acceptability of offering customers standardized portions to reduce caloric consumption when dining out in three restaurants. Portions were developed to limit quantity of food served, with lunches and dinners ≤ 700 cal and breakfast ≤ 500 cal. Participating restaurants developed an alternative "Balanced Portions Menu." Training and instructions were provided with respect to the volume and weight of food to be plated following the standardized guidelines and providing at least one cup of vegetables per lunch/dinner. We invited local residents to help us evaluate the new menu. We monitored restaurant adherence to guidelines, obtained feedback from customers, and incentivized customers to complete dietary recalls to determine how the new menus might have impacted their daily caloric consumption. Of the three participating restaurants, all had a positive experience after creating the new menus and received more foot traffic. One restaurant that did not want to change portion sizes simply plated the appropriate amount and packed up the rest to-go, marketing the meals as "Dinner today, lunch tomorrow." Two of the restaurants followed the guidelines precisely, while one sometimes plated more rice than the three-fourths cup that was recommended. A significant number of customers ordered from the Balanced Portions menus. Two of the three restaurants have decided to keep offering the Balanced Portions menus indefinitely. Following standardized portions guidelines is both feasible for restaurants and acceptable to customers.
大多数餐馆为顾客提供过量的卡路里，这是肥胖流行的主要原因。这项试点研究测试了在三家餐馆为顾客提供标准化份量以减少外出就餐时卡路里摄入的可行性和可接受性。份量的制定是为了限制食物的数量，午餐和晚餐的份量限制在 700 卡路里以内，早餐的份量限制在 500 卡路里以内。参与的餐馆开发了一种替代的“均衡份量菜单”。根据标准化指南提供了有关装盘食物体积和重量的培训和说明，并为每顿午餐/晚餐提供至少一杯蔬菜。我们邀请当地居民帮助我们评估新菜单。我们监测了餐馆对指南的遵守情况，从顾客那里获得了反馈，并激励顾客完成饮食回忆，以确定新菜单可能如何影响他们的日常卡路里摄入量。在参与的三家餐馆中，所有餐馆在创建新菜单后都有积极的体验，并获得了更多的客流量。一家不想改变份量的餐馆只是按适当的份量装盘，并把多余的部分打包带走，将餐食宣传为“今天晚餐，明天午餐”。其中两家餐馆严格遵循了指南，而一家餐馆有时会装盘超过推荐的四分之三杯米饭。相当数量的顾客从均衡份量菜单中点餐。其中两家餐馆已决定无限期提供均衡份量菜单。遵循标准化份量指南对餐馆来说是可行的，对顾客来说也是可以接受的。
