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

Study Overview
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Brief Summary
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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).

Detailed Description
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The aim is to test 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). The study is a 12-month restaurant-based intervention study, randomized, controlled and parallel.

Official Title
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A Restaurant-based Intervention to Promote Healthy and Allergy Adapted Diet: A Randomized Controlled Trial in Tarragona (Spain)

Conditions
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Intervention, Food Allergy, Food Preferences, Food Intolerance, Diet Habit, Diet Modification

Intervention / Treatment
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* Behavioral: Multicomponent intervention


Participation Criteria
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Eligibility Criteria
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The inclusion and exclusion criteria were about restaurants, as a unit of randomization. This study is randomized. Inclusion Criteria: 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. Exclusion Criteria: To be an ethnic restaurant, fast-food restaurant or a restaurant with a single product like only pizza, sushi, etc Lack of one of the inclusion criteria
Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Parallel Assignment
Interventional Model Description: Parallel randomized controlled trial
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Intervention Group<br>Intervention group will receive a Multicomponent Intervention. | Behavioral: Multicomponent intervention<br>* The multicomponent intervention will be consist of: Training of the restaurant staff (waiters and cookers) about Mediterranean and Healthy Diet and food allergens, Nutritional and food allergen analysis of the menu of the restaurant 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 Marketing campaign about healthy and food allergen adapted menus in the restaurants<br>|
| No Intervention: Control Group<br>Control group will not receive any kind of intervention, only it will receive information about AMED criteria and allergens of food. | |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| 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 Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Number of healthy dishes offered in the restaurants | Number of healthy dishes offered in the restaurants. The healthy dishes considers dishes with traffic light in green in all the macronutrients (sugar, saturated fat, protein, and fiber). | 12 months | 
| Number of healthy dishes sale in the restaurants | Number of healthy dishes sale in the restaurants. The healthy dishes considers dishes with traffic light in green in all the macronutrients (sugar, saturated fat, protein, and fiber). | 12 months | 
| Rate of customers with high satisfaction about menu options | Survey of satisfaction | 12 months | 
| Rate of restaurant staff with high knowledge about healthy and Mediterranean diet, and about food allergens. | Increase the knowledge of waiters and cookers of participant restaurants about healthy and Mediterranean diet, and about food allergens management and options | 12 months | 
| Annual profits per restaurant in euros | Annual profits per restaurant in euros | 12 months | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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mediterranean diet, Food allergen, restaurant-based intervention