Table 2 Proposal for a checklist of 10 strategies to promote health in restaurant-based interventions
Ten strategies to be considered for promoting health through nutrition in a restaurant-based intervention | Yes | No |
|---|---|---|
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. |