267395 Food experiences, perceptions, and preferences among restaurant patrons in two Wisconsin communities: Implications for obesity prevention

Monday, October 29, 2012

Anne Escaron , Department of Population Health Sciences, UW-Madison, Madison, WI
Ana Martinez-Donate, PhD , Department of Population Health Sciences, UW-Madison, Madison, WI
Amy Meinen , Nutrition, Physical Activity & Obesity Program, Wisconsin Department of Health Services, Madison, WI
F. Javier Nieto, MD, MPH, PhD , Department of Population Health Sciences, UW-Madison, Madison, WI
Susan Nitzke , Department of Nutritional Sciences, UW-Madison, Madison, WI
Norma-Jean Simon , Department of Population Health Sciences, UW-Madison, Madison, WI
Bev Hall , WIC, Waupaca County, Waupaca, WI
Anne Menzies , Thedacare, Waupaca, WI
Marilyn Herman , UW-Extension, Waupaca County, Waupaca, WI
Gary Garske , Health and Human Services, Portage County, Stevens Point, WI
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.

Learning Areas:
Administer health education strategies, interventions and programs
Chronic disease management and prevention
Conduct evaluation related to programs, research, and other areas of practice
Other professions or practice related to public health

Learning Objectives:
1. Identify individual and contextual factors influencing restaurant patron nutrition; 2. Discuss how this information may help intervention planning and implementation; and 3. Discuss strengths and limitations of restaurant customer intercept surveys for formative assessment and intervention evaluation purposes.

Keywords: Food and Nutrition, Obesity

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I assisted in developing, planning, and implementing the described survey.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.