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首页> 美国卫生研究院文献>Nutrients >Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices
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Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices

机译：食品服务中的食品等级量表：从开发到评估消费者更健康选择策略

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This study aimed to create an easy tool to identify healthier choices for meal assembly in food services (self-service restaurants) and to allow consumers to compose their plates to make healthier choices. It is an interventional study, and the first step was setting healthy food parameters to design a rating scale. The first evaluation criterion was based on energy density (ED) and sodium content (SC) using “traffic light” color in the dishes’ nameplates; the second criterion was based on food groups; the third criterion was based on ingredients of the meals. After using the classification, we assessed the rating scale in a food service and we evaluated the strategy with its consumers. To evaluate the effect of the nutritional intervention, we developed a multiple-choice-questionnaire with eight questions to measure the impact on consumer food choices quantitatively. The dish nameplate allows identification of healthier choices regarding SC and/or ED by colors; ingredients that compose the dish; the food group and the serving size, helping the identification of the amount of food to compose the meal. Banners helped consumers to understand the information. After four weeks, all the consumers (n = 1000) received questionnaires regarding their comprehension of the classification. The questionnaire presented an ICC of 0.71. Most of the preparations (61%) were inadequate based on ED and/or SC at the studied food service. A total of 556 consumers returned questionnaires, and 86.3% of them observed the rating scale as a nutritional strategy. Almost 55% (n = 261) of consumers reported changes in food choice after reading the dishes nameplates. The items with greater impact on consumer change in eating behavior were the use of colors as an indicator of nutritional quality, portion size information and ingredients list. Almost 25% of the consumers that changed their eating behavior noticed more than three items presented on the nameplate.
机译：这项研究旨在创建一个简单的工具，以识别食品服务（自助餐厅）中更健康的餐食选择，并允许消费者自己整理盘子以做出更健康的选择。这是一项干预性研究，第一步是设置健康食品参数以设计等级量表。第一项评估标准是基于能量密度（ED）和钠含量（SC），并在餐具铭牌上使用“交通灯”颜色；第二个标准是基于食物类别的；第三个标准是基于餐食的成分。使用分类后，我们评估了食品服务中的评级量表，并与其消费者一起评估了该策略。为了评估营养干预的效果，我们开发了一项带有八个问题的多项选择问卷，以定量衡量对食用食物选择的影响。碟形铭牌可通过颜色识别有关SC和/或ED的更健康选择；构成盘子的成分；食物组和份量，有助于识别组成餐点的食物量。标语帮助消费者了解信息。四周后，所有消费者（n = 1000）都收到了有关他们对分类的理解的问卷。问卷的ICC为0.71。在所研究的饮食服务中，基于ED和/或SC的大多数准备不足（61％）。共有556位消费者退回了问卷，其中86.3％的人将评分表作为营养策略。大约55％（n = 261）的消费者在阅读了碗碟铭牌后报告了食物选择的变化。对消费者饮食行为变化影响最大的项目是使用颜色作为营养质量，份量信息和配料表的指标。几乎有25％改变饮食习惯的消费者注意到铭牌上显示了三项以上。

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