1 / 31

The Health Check Program in Restaurants:

The Health Check Program in Restaurants: Consumer Awareness, Use of Nutrition Information and Consumption Patterns. Christine White, Heather Lillico & David Hammond CPHA - Public Health 2014 May 29, 2014. Obesity and Eating out. 60% of Canadian adults obese or overweight. 1

tyson
Télécharger la présentation

The Health Check Program in Restaurants:

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Health Check Program in Restaurants: Consumer Awareness, Use of Nutrition Information and Consumption Patterns Christine White, Heather Lillico & David HammondCPHA - Public Health 2014May 29, 2014

  2. Obesity and Eating out • 60% of Canadian adults obese or overweight.1 • Increased energy intake has been driven in part by greater caloric intake outside the home.2,3 • More than half of Canadians eat at least one meal prepared out of the home each day.4 Sources: 1. TjepkemaM. Measured Obesity Adult obesity in Canada: Measured height and weight. Nutrition: Findings from the Canadian Community Health Survey. Ottawa, ON; Statistics Canada, November, 2008. 2. French SA, Harnack L, Jeffery RW. Fast food restaurant use among women in the Pound of Prevention study: dietary, behavioral and demographic correlates. International Journal of Obesity 2000; 24:1353-1359. 3. World Health Organization. Obesity and overweight: Facts. Available at: http://www.who.int/dietphysicalactivity/publications/facts/obesity/en/print.html 4. Canadian Council of Food and Nutrition. Tracking Nutrition Trends VII. August 2008.

  3. Menu Labelling Regulations Photo Credit: http://life.nationalpost.com/2014/02/24/calorie-counts-on-fast-food-menus-coming-to-ontario-as-liberal-government-promises-nutrition-labelling-bill/

  4. Menu Labelling Regulations - Canada Source: 1. The Globe and Mail. Ontario to require chain restaurants to serve up calorie counts. Available at: http://www.theglobeandmail.com/news/national/ontario-to-move-ahead-with-calorie-counts-on-fast-food-chain-menus/article17063860/

  5. Availability of nutrition information Quick-service 2012 26% had “any” nutrition information on menu 53% had nutrition information on back of tray liner Source: Hobin E, Lebenbaum M, Rosella L, Hammond D. Availability, format, and type of on-premise nutrition information in the top 10 fast-food chain restaurantsin Canada. Submitted, 2013.

  6. Voluntary Policies • Informed Dining program • Heart & Stroke Foundation’s Health Check program Sources: The Province of British Columbia. Informed Dining. Available at: https://www.healthyfamiliesbc.ca/home/informed-dining Heart and Stroke Foundation. (2014). Health Check Can Help – Eating Out. http://www.healthcheck.org/page/health-check-can-help-eating-out

  7. The Health Check Program • Designed to help consumers identify healthy foods in grocery stores and restaurants • Items that meetnutrition criteria are identified with the Health Check symbol Sources: Heart and Stroke Foundation. (2014). Health Check Can Help – Eating Out. http://www.healthcheck.org/page/health-check-can-help-eating-out

  8. The Health Check Program • Nutrition criteria are based on Canada’s Food Guide and are developed by registered dietitians. • Menu items are evaluated on fat (quantity and type), fibre, sodium, protein, vitamin andmineral content. • Separate criteria for different menu categories (e.g., small entrées, large entrées, soups, salads, appetizers, pizza, children’s entrées) Sources: Heart and Stroke Foundation. (2014). Health Check Can Help – Eating Out. http://www.healthcheck.org/page/health-check-can-help-eating-out Heart and Stroke Foundation. (2014). Health Check Nutrient Criteria – Foodservice: October 2013. Available at: http://www.healthcheck.org/sites/default/files/mmallet/HC13_NutrientCriteria_foodservice_%20october%202013_English.pdf

  9. Research Objectives • Compare restaurants participating in the Health Check program vs. other restaurants • Does consumer awareness of nutrition information differ by restaurant type? • Does use of nutritional information (including the Health Check symbol) differ by restaurant type? • Do nutrient consumption patterns differ by restaurant type?

  10. Methods • Exit surveys with 1,126 patrons outside 4 Health Check restaurants and 4 comparison restaurants • Restaurants matched on menu (burger, pizza, pita, grill) • Data collection: May – June 2013 • Eligibility criteria: • 18 years or older • Purchased food/drink at restaurant • Dine-in only (except at pita and pizza restaurants)

  11. Measures Noticing Nutrition Information • Did you notice any nutrition information anywhere in the restaurant today? (yes/no) • Where was this information located? • e.g., on the menu, next to food item • What type of nutrition information did you notice? • e.g., calories, fat, Health Check logo

  12. Measures Use of Nutrition Information • Did the nutrition information influence what you ordered? (yes/no) • How did the nutrition information influence what you ordered? • e.g., ordered a smaller size, ordered “healthier” items, chose items with less calories

  13. Measures Nutrient Consumption • Food order: • Entrées, sides, drinks, appetizers/desserts, complimentary items, modifications (open-ended) • Adjusted for whether they finished their meal • Nutritional content: • Calories, fibre, protein, sodium, carbohydrate and fat • Values for each item obtained from restaurant websites and Canadian Nutrient File

  14. Analysis • Chi-square tests and t-tests • Test sample differences • Logistic and linear regression models: • Health Check vs. Comparison Outcomes • Odds ratios adjusted for age, sex, education, income, race, BMI, fruit and vegetable consumption, weight aspiration, and perceived overall diet quality

  15. Sample Characteristics (n=1,126) *p<0.05

  16. Noticing Nutrition Information Did you notice any nutrition information anywhere in the restaurant today? (N=1,126) 34.2% 28.1% Health Check Comparison (OR=0.72, p=0.019)

  17. Noticing Nutrition Information Where did you notice nutrition information? (N=1,126) *p<0.05

  18. Noticing Nutrition Information What type of information did you notice? (N=1,126)

  19. Use of Nutrition Information Did the nutrition information influencewhat you ordered? (N=1,126) 10.9% 4.5% Health Check Comparison (OR=0.34, p<0.001)

  20. Health Check Symbol Do you recognize this symbol? (n=589) Yes: 91.0%

  21. Health Check Symbol Did any of the items you ordered today have this symbol? (N=1,126)

  22. Health Check Symbol Did any of the items you ordered today have this symbol? (N=1,126) • Health Check restaurants = 7.5% p<0.01

  23. Health Check Symbol • Among those who reported ordering a Health Check approved item: (among those at Health Check restaurants) • 22% “symbol influenced their choice” p<0.01

  24. Ordering Health Check Items • 15% ordered at least 1 Health Check approved item (n=87) • ~1% ordered a Health Check item and recalled seeing symbol (unprompted recall) (n=8) • <4% ordered a Health Check item and were aware it was Health Check approved (when asked directly) (n=23) • <2% ordered a Health Check item, were aware it was Health Check approved, and said the symbol influenced their order (n=13)

  25. Nutrient Consumption Mean nutrients consumed in meal (includes beverage) * * p<0.05

  26. Nutrient Consumption Mean nutrients consumed in meal (includes beverage) * * * * p<0.05

  27. Summary • Health Check program is associated with: • Greater levels of noticing and using nutrition information when selecting meals • More favourable nutrient intake • Unclear if effects attributable to the program or reflect the type of restaurants that “self-select” into the program • Findings suggest modest impact of voluntary nutrition labelling in the restaurant

  28. Strengths & Limitations • Naturalistic environment • Assumptions required when calculating food & nutrient consumption • Self-reported data

  29. Future Research • Natural policy experiments • “No policy” vs. Voluntary vs. Mandatory policies Photo Credit: https://www.healthyfamiliesbc.ca/about-us/informed-dining-national : /

  30. Funding support National Institutes of Health Grant # 1 P01 CA138-389-01 - Hammond CCSRI Junior Investigator Award Hammond CIHR New Investigator Award Hammond

  31. Contact Christine White, MSc School of Public Health & Health Systems University of Waterloo Tel. 519 888 4567 ext.36525 Email c5white@uwaterloo.ca

More Related