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dc.contributor.authorKraak, Vivicaen
dc.contributor.authorEnglund, Tessa R.en
dc.contributor.authorMisyak, Sarah A.en
dc.contributor.authorSerrano, Elena L.en
dc.date.accessioned2017-11-07T17:39:40Zen
dc.date.available2017-11-07T17:39:40Zen
dc.date.issued2017-07-01en
dc.identifier.issn1660-4601en
dc.identifier.urihttp://hdl.handle.net/10919/79985en
dc.description.abstractConsumption of restaurant food and beverage products high in fat, sugar and sodium contribute to obesity and non-communicable diseases. We evaluated restaurant-sector progress to promote healthy food environments for Americans. We conducted a desk review of seven electronic databases (January 2006–January 2017) to examine restaurant strategies used to promote healthful options in the United States (U.S.). Evidence selection (n = 84) was guided by the LEAD principles (i.e., locate, evaluate, and assemble evidence to inform decisions) and verified by data and investigator triangulation. A marketing-mix and choice-architecture framework was used to examine eight voluntary strategies (i.e., place, profile, portion, pricing, promotion, healthy default picks, priming or prompting and proximity) to evaluate progress (i.e., no, limited, some or extensive) toward 12 performance metrics based on available published evidence. The U.S. restaurant sector has made limited progress to use pricing, profile (reformulation), healthy default picks (choices), promotion (responsible marketing) and priming and prompting (information and labeling); and some progress to reduce portions. No evidence was available to assess progress for place (ambience) and proximity (positioning) to promote healthy choices during the 10-year review period. Chain and non-chain restaurants can apply comprehensive marketing-mix and nudge strategies to promote healthy food environments for customers.en
dc.format.extent? - ? (31) page(s)en
dc.languageEnglishen
dc.publisherMDPIen
dc.relation.urihttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000407370700092&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=930d57c9ac61a043676db62af60056c1en
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectPublic, Environmental & Occupational Healthen
dc.subjectrestaurantsen
dc.subjectchoice-architectureen
dc.subjecthealthy food environmentsen
dc.subjectSUGAR-SWEETENED BEVERAGESen
dc.subjectLARGE CHAIN RESTAURANTSen
dc.subjectUS CHILDRENen
dc.subjectCALORIE CHANGESen
dc.subject14-YEAR TRENDSen
dc.subjectUNITED-STATESen
dc.subjectENERGY CONTENTSen
dc.subjectMENU OFFERINGSen
dc.subjectSODIUM CONTENTen
dc.subjectMEALSen
dc.titleProgress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006-2017en
dc.typeArticle - Refereeden
dc.description.versionPublished (Publication status)en
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.title.serialInternational Journal of Environmental Research and Public Healthen
dc.identifier.doihttps://doi.org/10.3390/ijerph14070760en
dc.identifier.volume14en
dc.identifier.issue7en
dc.identifier.orcidKraak, Vivica [0000-0002-9303-5530]en
dc.identifier.orcidSerrano, E [0000-0001-8994-8292]en
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Human Nutrition, Foods, & Exerciseen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/Faculty of Health Sciencesen
pubs.organisational-group/Virginia Tech/University Research Institutesen
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciencesen
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciences/Fralin Affiliated Facultyen


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Creative Commons Attribution 4.0 International
License: Creative Commons Attribution 4.0 International