To create a supportive healthy eating environment in a pilot restauranti n Benalla by increasing the number of healthy, appropriately portioned meal choices for both adults and children. Meal items were classified as Green, Amber or Red based on the Victorian Healthy Choices guidelines. Meals were modified to meet the Small Plates Criteria, and promoted to customers. The number of healthy (Green) meals and the energy density of the children’s menu were compared pre and post. Restaurant sales data, staff interviews, and customer feedback were collected. The eating environment was measured pre- and post nterventionusing the Small Plates Nutrition Environment Measures (NEMS) Tool. A Small Plate adult and children’s menu was created. The intervention increased the number of reen and Amber meal choices.
|Number of pages||1|
|Journal||Nutrition and Dietetics|
|Early online date||29 Apr 2016|
|Publication status||Published - May 2016|
|Event||Dietitians Association of Australia Annual 33rd National Conference - Melbourne, Australia|
Duration: 19 May 2016 → 21 May 2016
http://onlinelibrary.wiley.com/doi/10.1111/1747-0080.12772/epdf (Conference information)