Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground

Table 1 Changes in the types of dishes offered in restaurants at both resorts before and after the intervention

Dish type	Before intervention (2014)	After intervention (2015)	P-value*
Dish type	% (n/n total)	% (n/n total)	P-value*
Gluten-free dishes^a	2.1% (7/328)	50.5% (159/315)	<0.001
Lactose-free dishes^a	5.5% (18/328)	37.5% (118/315)	<0.001
Dishes with vegetables^b	36.2% (51/141)	46.9% (61/130)	0.001
Fried dishes^b	24.6 (14/57)	19.6 (10/51)	0.454
Healthily cooked dishes^b	28.6 (50/175)	44.7 (71/159)	0.003
Dishes with whole grains^b	0% (0/50)	19.2 (10/52)	___
Desserts with fruit^c	20% (9/45)	51.3 (20/39)	0.013

ISSN: 1471-2458