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NCT Number: NCT03826576

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

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).

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Key information

Conditions

Intervention Behavior Behavior, Animal Diet Habit Diet Modification Feeding Behavior Food Allergy Food Hypersensitivity Food Intolerance Food Preferences Hypersensitivity Hypersensitivity, Immediate Immune System Diseases Pathological Conditions, Signs and Symptoms Signs and Symptoms Signs and Symptoms, Digestive

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Universitat Rovira i Virgili

Reus, Tarragona, 43201, Spain

About this study

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.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

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

Treatment and study plan

multicomponent intervention

Behavioral

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

Primary outcomes

  1. Number of restaurants that accomplish the nine compulsory criteria of the Mediterranean Diet certification (AMED certfication)

    Time frame: 12 months

    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.

  2. Number of dishes per restaurant that have green colour in Traffic light system

    Time frame: 12 months

    Number of dishes offered in the restaurant with green (good nutritional quality) in the traffic light system, used to measure the nutritional quality.

  3. Number of dishes offered without food allergens, or vegeterian/vegan options

    Time frame: 12 months

    Number of dishes offered without food allergens, or vegeterian/vegan options

  4. Grams of macronutrients in the dishes offered in the restaurants

    Time frame: 12 months

    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.

Secondary outcomes

  1. Number of healthy dishes offered in the restaurants

    Time frame: 12 months

    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).

  2. Number of healthy dishes sale in the restaurants

    Time frame: 12 months

    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).

  3. Rate of customers with high satisfaction about menu options

    Time frame: 12 months

    Survey of satisfaction

  4. Rate of restaurant staff with high knowledge about healthy and Mediterranean diet, and about food allergens.

    Time frame: 12 months

    Increase the knowledge of waiters and cookers of participant restaurants about healthy and Mediterranean diet, and about food allergens management and options

  5. Annual profits per restaurant in euros

    Time frame: 12 months

    Annual profits per restaurant in euros

Sponsors and collaborators

Lead sponsor

University Rovira i Virgili

Other

Collaborators

  • Diputació de Tarragona

Registry information

Official study title

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

Acronym: HealthyMeals

Important dates

Study start
2019
Primary completion
2020
Study completion
2020
First posted
Feb 1, 2019
Registry last updated
Dec 20, 2022

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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