Ten strategies to be considered for promoting health through nutrition in a restaurant-based intervention
Increase the availability of healthy food choices: increase healthy foods.
Enhance the accessibility of healthy food choices: increase fruit and vegetable options.
Reduce prices and improve discount coupons: provide low-priced, healthy food.
Point-of-purchase (POP) information: provide nutritional labelling on menus.
Design restaurant policies: create policies that incorporate healthy food and healthy preparation techniques.
Promote communication: resort website, television, newspapers, posters, table tents, and other media.
Follow healthy preparation practices and healthy menu design based on national recommendations for restaurants (i.e., AMED criteria).
Follow gluten-free criteria from the celiac association in the country in which the restaurant is located (e.g., SMAP criteria).
Menu labelling (allergen and nutritional information).
Staff training: training sessions on nutrition information.