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

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

Dish type Before intervention (2014) After intervention (2015) P-value*
% (n/n total) % (n/n total)
Gluten-free dishesa 2.1% (7/328) 50.5% (159/315) <0.001
Lactose-free dishesa 5.5% (18/328) 37.5% (118/315) <0.001
Dishes with vegetablesb 36.2% (51/141) 46.9% (61/130) 0.001
Fried dishesb 24.6 (14/57) 19.6 (10/51) 0.454
Healthily cooked dishesb 28.6 (50/175) 44.7 (71/159) 0.003
Dishes with whole grainsb 0% (0/50) 19.2 (10/52) ___
Desserts with fruitc 20% (9/45) 51.3 (20/39) 0.013
  1. *McNemar’s test
  2. aAll dishes
  3. bStarters, first courses and second courses from the menu
  4. cOnly desserts
  5. Bold typeface indicates p<0.05