Intervention, Food Allergy, Food Preferences, Food Intolerance, Diet Habit, Diet Modification
Conditions
Keywords
mediterranean diet, Food allergen, restaurant-based intervention
Brief summary
This study evaluates the effect of a multicomponent intervention applied to restaurant staff about training and nutritional quality of menu improvement, in order to promote a healthy diet and a better management of allergies and intolerances addressed to each family member satisfying the customers with specific needs (allergies and intolerances of food).
Detailed description
The aim is to test the effect of a multicomponent intervention applied to restaurant staff about training and nutritional quality of menu improvement, in order to promote a healthy diet and a better management of allergies and intolerances addressed to each family member satisfying the customers with specific needs (allergies and intolerances of food). The study is a 12-month restaurant-based intervention study, randomized, controlled and parallel.
Interventions
BEHAVIORALMulticomponent intervention
The multicomponent intervention will be consist of: 1. Training of the restaurant staff (waiters and cookers) about Mediterranean and Healthy Diet and food allergens, 2. Nutritional and food allergen analysis of the menu of the restaurant 3. Improvement of the menu to follow the Mediterranian diet standards (AMED criteria), the nutritional quality of the menu and the adaptations of the menu for food allergies and food intolerances 4. Marketing campaign about healthy and food allergen adapted menus in the restaurants
Sponsors
Diputació de Tarragona
University Rovira i Virgili
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Intervention model description
Parallel randomized controlled trial
Eligibility
Sex/Gender
ALL
Healthy volunteers
Yes
Inclusion criteria
The inclusion and
Exclusion criteria
were about restaurants, as a unit of randomization. This study is randomized. Inclusion Criteria: * to have signed informed consent by the restaurant owner, * to have minimum 5 tables of service, * to offer local or Mediterranean food and recipes on the menu, * to have the recipes with ingredient and cooking steps details, and * to share the food products information used in the restaurant with the research team.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Number of restaurants that accomplish the nine compulsory criteria of the Mediterranean Diet certification (AMED certfication) | 12 months | Number of restaurants that accomplish the nine compulsory criteria of the Mediterranean Diet certification (AMED certfication). The Mediterranean Diet criteria (AMED Criteria) is a questionnaire based on 9 compulsory criteria, and if the restaurants accomplish this criteria could request the certification of the Mediterranean Diet in their restaurant. |
| Number of dishes per restaurant that have green colour in Traffic light system | 12 months | Number of dishes offered in the restaurant with green (good nutritional quality) in the traffic light system, used to measure the nutritional quality. |
| Number of dishes offered without food allergens, or vegeterian/vegan options | 12 months | Number of dishes offered without food allergens, or vegeterian/vegan options |
| Grams of macronutrients in the dishes offered in the restaurants | 12 months | Reduction of salt, saturated fat and sugar; and increase of fiber in the dishes offered in the restaurants. The improvement of nutritional quality of the dishes offered in the restaurant menu through macronutrients assessment. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Number of healthy dishes offered in the restaurants | 12 months | Number of healthy dishes offered in the restaurants. The healthy dishes considers dishes with traffic light in green in all the macronutrients (sugar, saturated fat, protein, and fiber). |
| Annual profits per restaurant in euros | 12 months | Annual profits per restaurant in euros |
| Number of healthy dishes sale in the restaurants | 12 months | Number of healthy dishes sale in the restaurants. The healthy dishes considers dishes with traffic light in green in all the macronutrients (sugar, saturated fat, protein, and fiber). |
| Rate of customers with high satisfaction about menu options | 12 months | Survey of satisfaction |
| Rate of restaurant staff with high knowledge about healthy and Mediterranean diet, and about food allergens. | 12 months | Increase the knowledge of waiters and cookers of participant restaurants about healthy and Mediterranean diet, and about food allergens management and options |
Countries
Spain
Outcome results
None listed