如何在餐饮店引导儿童吃的更健康?

美国的快餐饮食提供了儿童日均摄入能量的33%,其特点是高热量和低营养,儿童也乐于选择这类饮食。
有研究称,儿童对饮食的偏好易于被影响;规律性地展示健康食品,会提高其接受度。
我们在相关快餐餐厅开展研究,免费提供两种营养餐,包括一份营养标准餐和一份强化营养餐,通过带有健康食品推荐的餐垫进行点餐引导。
结果发现,使用餐垫显著影响儿童选择健康食品;并且最终食用强化营养餐的儿童在饱和脂肪酸的摄入上也相对较少。
延伸阅读

Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant

在快餐店进行健康儿童食物随机干预试验对儿童点餐和进食的影响

10.1016/j.physbeh.2018.01.022

2018-01-31, Article

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BACKGROUND: Children's consumption of restaurant foods is associated with higher energy intake and lower nutritional quality compared to foods prepared at home. The aim of this pilot study was to test whether an in-restaurant intervention promoting healthy children's meals (i.e. two meals that met nutrition recommendations and were thus healthier than typical children's meal offerings across leading restaurants) affected children's meal selection and intake.
METHODS: Families with 4-to-8-year-old children were recruited from one location of Anderson's Frozen Custard, a regional quick-service restaurant chain. Families were randomly assigned to return to the restaurant during an intervention or control period and were blinded to group assignment. All families received free meals. During the intervention period families also received placemats featuring two healthy "Kids' Meals of the Day" upon restaurant entry. After families finished dining, researchers recorded children's orders and collected leftovers for quantifying dietary intake via weighed plate waste. Poisson regression and chi-square tests were used to compare children's orders between study groups, and t-tests were used to test for differences in dietary intake among children ordering a promoted healthy entrée (main dish) versus those who did not.
RESULTS: Fifty-eight families participated. Children who were exposed to the study placemats prior to ordering ordered a significantly greater number of healthy food components compared to controls (p = 0.03). Overall, in the intervention group, 21% of children ordered a healthy entrée or side dish, versus 7% of controls. Children who ordered one of the promoted healthy entrées consumed less saturated fat across the total meal compared to those who did not (p = 0.04).
CONCLUSIONS: Manipulating the prominence of healthy choices in restaurants may shift children's meal selections. Future research should build on these initial promising results, aiming to increase the potency of the intervention to achieve more widespread effects.

First Authors:
Stephanie Anzman-Frasca

Correspondence Authors:
Stephanie Anzman-Frasca

All Authors:
Stephanie Anzman-Frasca,Abbey C Braun,Sarah Ehrenberg,Leonard H Epstein,April Gampp,Lucia A Leone,Anita Singh,Sara Tauriello