A Restaurant-based Intervention to Promote Healthy and Allergy Adapted Diet: A Randomized Controlled Trial in Tarragona (Spain)
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 164
- 试验地点
- 1
- 主要终点
- Number of dishes per restaurant that have green colour in Traffic light system
研究概览
简要总结
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).
详细描述
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •The inclusion and
排除标准
- •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.
- •Exclusion Criteria:
- •To be an ethnic restaurant, fast-food restaurant or a restaurant with a single product like only pizza, sushi, etc
- •Lack of one of the inclusion criteria
研究组 & 干预措施
Intervention Group
Intervention group will receive a Multicomponent Intervention.
干预措施: Multicomponent intervention (Behavioral)
Control Group
Control group will not receive any kind of intervention, only it will receive information about AMED criteria and allergens of food.
结局指标
主要结局
Number of dishes per restaurant that have green colour in Traffic light system
时间窗: 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
时间窗: 12 months
Number of dishes offered without food allergens, or vegeterian/vegan options
Grams of macronutrients in the dishes offered in the restaurants
时间窗: 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.
Number of restaurants that accomplish the nine compulsory criteria of the Mediterranean Diet certification (AMED certfication)
时间窗: 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.
次要结局
- Rate of restaurant staff with high knowledge about healthy and Mediterranean diet, and about food allergens.(12 months)
- Annual profits per restaurant in euros(12 months)
- Number of healthy dishes sale in the restaurants(12 months)
- Rate of customers with high satisfaction about menu options(12 months)
- Number of healthy dishes offered in the restaurants(12 months)
研究者
Rosa Sola
Full Professor, MD, PhD
University Rovira i Virgili