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Table 3 Identified resource needs by HEPS, n (%), N = 20

From: Promoting healthy eating in Latin American restaurants: a qualitative survey of views held by owners and staff

Identified resource needed: Menu highlights Promotion of healthier choices Increase healthier choices Provision of nutrition information Reduced portion size
Nutrition knowledge 1 (5%) 2 (10%) 2 (10%) 4 (20%)  
Design expertise 2 (10%)     2 (10%)
Social media expertise   2 (10%)    
Well-trained staff   2 (10%)    
Latin cuisine promotion   7 (35%)    
Consumer nutrition education   7 (35%)    
Culinary expertise/assistance with recipe development    5 (25%)   
Latin cuisine research    5 (25%)   
Food supplier research and connections    5 (25%)   
Policy incentives    3 (15%)   
New packaging/serve ware      1 (5%)