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).
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.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Enrollment
164
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
Universitat Rovira i Virgili
Reus, Tarragona, Spain
Number of restaurants that accomplish the nine compulsory criteria of the Mediterranean Diet certification (AMED certfication)
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.
Time frame: 12 months
Number of dishes per restaurant that have green colour in Traffic light system
Number of dishes offered in the restaurant with green (good nutritional quality) in the traffic light system, used to measure the nutritional quality.
Time frame: 12 months
Number of dishes offered without food allergens, or vegeterian/vegan options
Number of dishes offered without food allergens, or vegeterian/vegan options
Time frame: 12 months
Grams of macronutrients in the dishes offered in the restaurants
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.
Time frame: 12 months
Number of healthy dishes offered in the restaurants
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).
Time frame: 12 months
Number of healthy dishes sale in the restaurants
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).
Time frame: 12 months
Rate of customers with high satisfaction about menu options
Survey of satisfaction
Time frame: 12 months
Rate of restaurant staff with high knowledge about healthy and Mediterranean diet, and about food allergens.
Increase the knowledge of waiters and cookers of participant restaurants about healthy and Mediterranean diet, and about food allergens management and options
Time frame: 12 months
Annual profits per restaurant in euros
Annual profits per restaurant in euros
Time frame: 12 months
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