Healthy Meals: A Restaurant-based Study to Promote Healthy and Allergy Adapted Diet

NCT03826576 | Completed

• 1 other identifier: Healthy Meals
• Study Type: interventional
• Target: 164
• Locations: 1 country
• Sites: 1

Brief Summary

This study evaluates the effect of a multicomponent intervention applied to restaurant staff about training and nutritional quality of menu improvement, in order to promote a healthy diet and a better management of allergies and intolerances addressed to each family member satisfying the customers with specific needs (allergies and intolerances of food).

Conditions

Intervention; Food Allergy; Food Preferences; Food Intolerance; Diet Habit; Diet Modification

Keywords

mediterranean diet; Food allergen; restaurant-based intervention

Outcome Measures

Primary Outcomes (4)

• Number of restaurants that accomplish the nine compulsory criteria of the Mediterranean Diet certification (AMED certfication)

  Number of restaurants that accomplish the nine compulsory criteria of the Mediterranean Diet certification (AMED certfication). The Mediterranean Diet criteria (AMED Criteria) is a questionnaire based on 9 compulsory criteria, and if the restaurants accomplish this criteria could request the certification of the Mediterranean Diet in their restaurant.

  12 months

• Number of dishes per restaurant that have green colour in Traffic light system

  Number of dishes offered in the restaurant with green (good nutritional quality) in the traffic light system, used to measure the nutritional quality.

  12 months

• Number of dishes offered without food allergens, or vegeterian/vegan options

  Number of dishes offered without food allergens, or vegeterian/vegan options

  12 months

• Grams of macronutrients in the dishes offered in the restaurants

  Reduction of salt, saturated fat and sugar; and increase of fiber in the dishes offered in the restaurants. The improvement of nutritional quality of the dishes offered in the restaurant menu through macronutrients assessment.

  12 months

Secondary Outcomes (5)

• Number of healthy dishes offered in the restaurants

  12 months

• Number of healthy dishes sale in the restaurants

  12 months

• Rate of customers with high satisfaction about menu options

  12 months

• Rate of restaurant staff with high knowledge about healthy and Mediterranean diet, and about food allergens.

  12 months

• Annual profits per restaurant in euros

  12 months

Study Arms (2)

Intervention Group

EXPERIMENTAL

Intervention group will receive a Multicomponent Intervention.

Behavioral: Multicomponent intervention

Control Group

NO INTERVENTION

Control group will not receive any kind of intervention, only it will receive information about AMED criteria and allergens of food.

Interventions

Multicomponent intervention BEHAVIORAL

The multicomponent intervention will be consist of: 1. Training of the restaurant staff (waiters and cookers) about Mediterranean and Healthy Diet and food allergens, 2. Nutritional and food allergen analysis of the menu of the restaurant 3. Improvement of the menu to follow the Mediterranian diet standards (AMED criteria), the nutritional quality of the menu and the adaptations of the menu for food allergies and food intolerances 4. Marketing campaign about healthy and food allergen adapted menus in the restaurants

Intervention Group

Eligibility Criteria

• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Child (0-17), Adult (18-64), Older Adult (65+)

You may not qualify if:

• to have signed informed consent by the restaurant owner,
• to have minimum 5 tables of service,
• to offer local or Mediterranean food and recipes on the menu,
• to have the recipes with ingredient and cooking steps details, and
• to share the food products information used in the restaurant with the research team.
• To be an ethnic restaurant, fast-food restaurant or a restaurant with a single product like only pizza, sushi, etc

Sponsors & Collaborators

• University Rovira i Virgili: lead
• Diputació de Tarragona: collaborator

Study Sites (1)

Universitat Rovira i Virgili

Reus, Tarragona, 43201, Spain

Location

MeSH Terms

Conditions

Food Hypersensitivity; Food Preferences; Food Intolerance; Feeding Behavior

Condition Hierarchy (Ancestors)

Hypersensitivity, Immediate; Hypersensitivity; Immune System Diseases; Behavior; Signs and Symptoms, Digestive; Signs and Symptoms; Pathological Conditions, Signs and Symptoms; Behavior, Animal

Study Officials

• Rosa Solà, Prof.

  University Rovira i Virgili

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Full Professor, MD, PhD

Model Details: Parallel randomized controlled trial

Study Record Dates

• First Submitted: January 25, 2019
• First Posted: February 1, 2019
• Study Start: February 21, 2019
• Primary Completion: April 1, 2020
• Study Completion: December 22, 2020
• Last Updated: December 20, 2022

Record last verified: 2022-12

Data Sharing

• IPD Sharing: Will not share

Locations

ES (1)