Food experiences, perceptions, and preferences among restaurant patrons in two Wisconsin communities: Implications for obesity prevention

Introduction Restaurants are an optimal setting to promote healthy eating and reduce the current epidemic of overweight and obesity. However, little is known about the factors influencing restaurant patrons' nutrition behaviors. This study describes food experiences, perceptions, and preferences when eating out among a community sample of customers of 14 restaurants in two Wisconsin communities. Methods The Assessing the Nutrition Environment of Wisconsin Communities (ANEWC) study administered surveys asking customers (N=397) about their dining experience and preferences both generally, as well as specifically, for the restaurant where they had just exited. The survey included healthiness of the meal just consumed, noticing restaurant cues promoting healthy eating, and satisfaction with the selection of healthy options. Results Participants reported eating out on average 10.6 ± 9.7 (range 1 - 60) times over the previous 30 days. Over one third of respondents reported they had just consumed a healthy meal. Only 4.2% were suggested a healthy option by wait staff and 33.9% noticed promotion of healthy items on the menu. About 54.3% and 31.6% of respondents indicated they were satisfied with the selection of fruit and vegetable choices, and low-calorie options, respectively. Differences in practices, preferences, and satisfaction by age, gender, education, and mealtime were found. Conclusions/Discussion Patrons are dissatisfied with the selection of healthy options and there is limited promotion of healthy choices in restaurants. This study suggests that community nutrition interventions to increase the range, and promote the consumption of healthy foods in restaurants in Wisconsin are warranted.