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dc.contributor.advisorFawcett, Stephen B.
dc.contributor.authorPandya, Shital Pratik
dc.date.accessioned2013-09-29T16:47:32Z
dc.date.available2013-09-29T16:47:32Z
dc.date.issued2013-08-31
dc.date.submitted2013
dc.identifier.otherhttp://dissertations.umi.com/ku:12944
dc.identifier.urihttp://hdl.handle.net/1808/12259
dc.description.abstractThis study examined the effects of a Healthy Restaurant Intervention on customers' purchases of healthier food options in Latino family-owned restaurants. As part of the context for this study, the Nutrition Committee of the Latino Health for All Coalition collaborated in a community-based participatory research approach to implement a Healthy Restaurant Award Program. The objective of the Healthy Restaurant program was to make healthier food options available and accessible in restaurants in low-income, predominantly Latino neighborhood. The Healthy Restaurant Intervention in this study consisted of placing small menu stickers for identified healthier food options and assuring that healthier food options were available by modifying recipes/servings in the two participating family-owned restaurants. The effects of the intervention were examined with one primary dependent variable: customers' purchases of healthier food options. In addition, to assess the context of healthier food options available to customers, the study also measured modifications made by the restaurant owners in traditional recipes/menu items based on the Dietary Guidelines for Americans, 2010. Results showed that the Healthy Restaurant Intervention produced no discernible improvements in customers' purchasing behaviors in either restaurant. Assessments showed that there were a number of menu modifications made by participating restaurant owners to assure healthier food options on their menus. The findings suggested that the Healthy Restaurant Intervention--consisting of small menu stickers and access to healthier food options--was not effective in increasing purchasing behaviors of customers visiting participating restaurants. Limitations are discussed in addition to strengths and implications for future research and practice.  
dc.format.extent44 pages
dc.language.isoen
dc.publisherUniversity of Kansas
dc.rightsThis item is protected by copyright and unless otherwise specified the copyright of this thesis/dissertation is held by the author.
dc.subjectBehavioral sciences
dc.subjectCommunity health
dc.subjectLatinos
dc.subjectRestaurants
dc.subjectVisual prompts
dc.titleEXAMINING THE EFFECTS OF A HEALTHY RESTAURANT INTERVENTION ON CUSTOMERS' PURCHASES OF HEALTHIER FOOD OPTIONS IN LATINO FAMILY-OWNED RESTAURANTS
dc.typeThesis
dc.contributor.cmtememberCollie-Akers, Vicki
dc.contributor.cmtememberWatson-Thompson, Jomella
dc.thesis.degreeDisciplineApplied Behavioral Science
dc.thesis.degreeLevelM.A.
kusw.oastatusna
kusw.oapolicyThis item does not meet KU Open Access policy criteria.
dc.rights.accessrightsopenAccess


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