Promoción de alimentación saludable en restaurantes: investigación cualitativa de estudio de casos colombianos

Autores/as

  • Mónica Del Pilar Díaz-Beltrán Grupo de Investigación “Alimentos, Nutrición y Salud”, Departamento de Nutrición y Bioquímica, Pontificia Universidad Javeriana. Bogotá, Colombia. Avery Foodservice Research Laboratory, Purdue University. West Lafayette, Indiana. http://orcid.org/0000-0003-4385-9635
  • Paula Natalia Caicedo-Ortiz Grupo de Investigación “Alimentos, Nutrición y Salud”, Departamento de Nutrición y Bioquímica, Pontificia Universidad Javeriana. Bogotá, Colombia. http://orcid.org/0000-0002-9196-1573

DOI:

https://doi.org/10.14306/renhyd.23.4.743

Palabras clave:

Restaurantes, Dieta Saludable, Servicios de Alimentación, Abastecimiento de alimentos.

Resumen

Introducción: La alimentación fuera de casa se ha identificado como uno de los factores que contribuye a la aparición de enfermedades no transmisibles, lo que constituye un problema de salud pública mundial. En este contexto, el presente estudio exploró cómo los restaurantes promocionan alimentación saludable.

Material y métodos: La investigación fue de tipo cualitativo con un diseño basado en el estudio de casos. Se incluyeron 68 establecimientos pertenecientes al Top 100 de restaurantes con mayores ventas en Colombia, ubicados en la ciudad capital. Se realizó observación y revisión documental de contenidos dispuestos por dichos restaurantes en su página web, redes sociales oficiales y menú web entre abril de 2016 y febrero de 2017. El análisis de la información fue realizado para atributos en Epiinfo 7.2 y para información categorizada con el programa Nvivo 11.0

Resultados: De los 68 restaurantes, ocho declararon el desarrollo de acciones de alimentación saludable como parte de su concepto de negocio; no obstante, otros 25 establecimientos también emprendieron acciones en el tema. En mayor medida, se encontró que los restaurantes promocionan alimentación saludable por medio de la oferta de verduras, o por medio de mensajes, en redes sociales, promocionando sus platos saludables.

Conclusiones: Sería beneficioso una aproximación más integral en referencia a la promoción de alimentación saludable en restaurantes. Esto no solo en términos de la oferta, sino también de aquellos mecanismos que persuaden elecciones saludables. Al explorar fueron escasos lo resultados sobre estrategias de precios, campañas o información nutricional. Los resultados expuestos son un aporte al reconocimiento de las características de los ambientes alimentarios colombianos, dada la escasa información al respecto y la necesidad de trabajo en este tema con el sector de la restauración.  

Biografía del autor/a

Mónica Del Pilar Díaz-Beltrán, Grupo de Investigación “Alimentos, Nutrición y Salud”, Departamento de Nutrición y Bioquímica, Pontificia Universidad Javeriana. Bogotá, Colombia. Avery Foodservice Research Laboratory, Purdue University. West Lafayette, Indiana.

Departamento de Nutrición y Bioquímica. Profesor Asistente

Paula Natalia Caicedo-Ortiz, Grupo de Investigación “Alimentos, Nutrición y Salud”, Departamento de Nutrición y Bioquímica, Pontificia Universidad Javeriana. Bogotá, Colombia.

Departamento de Nutrición y Bioquímica. Profesor Instructor

Citas

(1) Niederman SA, Leonard E, Clapp JE. Restaurant nutrition reporting and impact on surveillance. Journal of Food Composition and Analysis. 2017.

(2) Newson R, van der Maas R, Beijersbergen A, Carlson L, Rosenbloom C. International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals. Food Quality and Preference. 2015;43:63-70.

(3) Levi J, Segal LM, St Laurent R, Lang A, Rayburn J. F As in fat: how obesity threatens America’s future 2012.2012.

(4) Lachat C, Nago E, Verstraeten R, Roberfroid D, Van Camp J, Kolsteren P. Eating out of home and its association with dietary intake: a systematic review of the evidence. Obesity Reviews. 2012;13(4):329-46.

(5) Todd JE, Mancino L, Lin B. The impact of food away from home on adult diet quality. USDA-ERS Economic Research Service. 2010;90:1-18.

(6) Ruopeng A. Beverage consumption in relation to discretionary food intake and diet quality among us adults, 2003 to 2012. Journal of the Academy of Nutrition and Dietetics. 2015;116(1):28-37.

(7) Mikkelsen BE. Images of foodscapes: Introduction to foodscape studies and their application in the study of healthy eating out-of-home environments. Perspectives in Public Health. 2011;131(5):209-16.

(8) Townshend T, Lake AA. Obesogenic urban form: theory, policy and practice. Health Place. 2009;15(4):909-16.

(9) Silva M. El panorama de la restauración en el país. ¿Hacia dónde va la restauración en Colombia? Panorama del sector [Internet]. 2016;73:12 de junio de 2017.

(10) Americans Spending Half of Every Dollar Going out to Eat [Internet]. 2016. Available from:http://www.aicr.org/cancer-research-update/2016/02_10/cru_Americans_Spending_Half_of_Every_Dollar_Going_Out_to_Eat.html?referrer=https://www.google.com.co/.

(11) Minaker LM, Shuh A, Olstad DL, Engler-Stringer R, Black JL, Mah CL. Retail food environments research in Canada: A scoping review. Can J Public Health. 2016;107:4-13.

(12) Dietary Guidelines Advisory Committee. Scientific Report of the 2015 Dietary Guidelines Advisory Committee [Internet]. 2015. Available from: https://health.gov/dietaryguidelines/committee/.

(13) Willett WC, Stampfer MJ. Current evidence on healthy eating. Annu Rev Public Health. 2013;34:77-95.

(14) Molina V. El estado de las guías alimentarias basadas en alimentos en América Latina y el Caribe. FAO; 2014.

(15) Bagwell S. Healthier catering initiatives in London, UK: an effective tool for encouraging healthier consumption behaviour? Critical Public Health. 2014;24(1):35-46.

(16) Sinclair SE, Cooper M, Mansfield ED. The influence of menu labeling on calories selected or consumed: a systematic review and meta-analysis. Journal of the Academy of Nutrition and Dietetics. 2014;114(9):1375,1388. e15.

(17) Hanratty B, Milton B, Ashton M, Whitehead M. 'McDonalds and KFC, it's never going to happen: the challenges of working with food outlets to tackle the obesogenic environment. J Public Health (Oxf). 2012 Dec;34(4):548-54.

(18) Ministerio de Salud y Protección Social, Universidad del Valle. Documento guía alimentación saludable. Ministerio de Salud y Protección Social. Santiago de Cali. 2013.

(19) Díaz M, Hernández M. 2019. Healthy eating and restaurants. A review of recent evidence in the literature. Ciênc. saúde coletiva [in press].

(20) Martínez-Donate AP, Riggall AJ, Meinen AM, Malecki K, Escaron AL, Hall B, et al. Evaluation of a pilot healthy eating intervention in restaurants and food stores of a rural community: a randomized community trial. BMC Public Health. 2015;15(1):136.

(21) Lee-Kwan SH, Goedkoop S, Yong R, Batorsky B, Hoffman V, Jeffries J, et al. Development and implementation of the Baltimore healthy carry-outs feasibility trial: process evaluation results. BMC Public Health. 2013;13(1):638.

(22) Anzman-Frasca S, Dawes F, Sliwa S, Dolan PR, Nelson ME, Washburn K, et al. Healthier side dishes at restaurants: an analysis of children’s perspectives, menu content, and energy impacts. International Journal of Behavioral Nutrition and Physical Activity. 2014;11(1):81.

(23) Martins AG, da Costa Proença, Rossana Pacheco, Calvo MCM, Fiates GMR. Overweight/obesity is associated with food choices related to rice and beans, colors of salads, and portion size among consumers at a restaurant serving buffet-by-weight in Brazil. Appetite. 2012;59(2):305-11.

(24) Caraher M, O’Keefe E, Lloyd S, Madelin T. The planning system and fast food outlets in London: lessons for health promotion practice. Revista Portuguesa de Saúde Pública. 2013;31(1):49-57.

(25) Crixell SH, Friedman B, Fisher DT, Biediger-Friedman L. Improving children's menus in community restaurants: best food for families, infants, and toddlers (Best Food FITS) intervention, South Central Texas, 2010-2014. Prev Chronic Dis. 2014 Dec 24;11:E223.

(26) Batada A, Bruening M, Marchlewicz EH, Story M, Wootan MG. Poor nutrition on the menu: children’s meals at America’s top chain restaurants. Childhood Obesity (Formerly Obesity and Weight Management). 2012;8(3):251-4.

(27) Edwards JS. The foodservice industry: Eating out is more than just a meal. Food Quality and Preference. 2013;27(2):223-9.

(28) Skov LR, Lourenco S, Hansen GL, Mikkelsen BE, Schofield C. Choice architecture as a means to change eating behaviour in self‐service settings: a systematic review. Obesity Reviews. 2013;14(3):187-96.

(29) Elbel B. Consumer estimation of recommended and actual calories at fast food restaurants. Obesity. 2011;19(10):1971-8.

(30) Bedard K, Kuhn P. Micro-marketing healthier choices: Effects of personalized ordering suggestions on restaurant purchases. J Health Econ. 2015;39:106-22.

(31) Maher CA, Lewis LK, Ferrar K, Marshall S, De Bourdeaudhuij I, Vandelanotte C. Are health behavior change interventions that use online social networks effective? A systematic review. Journal of medical Internet research. 2014;16(2):e40.

(32) Wakefield MA, Loken B, Hornik RC. Use of mass media campaigns to change health behaviour. The Lancet. 2010;376(9748):1261-71.

(33) Jones CS. Taking up space? How customers react to health information and health icons on restaurant menus. Journal of Foodservice Business Research. 2009;12(4):344-63.

(34) Kang J, Jun J, Arendt SW. Understanding customers’ healthy food choices at casual dining restaurants: Using the Value–Attitude–Behavior model. International Journal of Hospitality Management. 2015;48:12-21.

(35) Sualakamala S, Huffman L. Value Negotiation for healthy food selection in restaurants. Journal of Culinary Science & Technology. 2010;8(4):242-56.

(36) Kim HJ, Park J, Kim M, Ryu K. Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea. International Journal of Hospitality Management. 2013;33:397-405.

(37) Lee K, Conklin M, Bordi P, Cranage D. Restaurants’ healthy eating initiatives for children increase parents’ perceptions of CSR, empowerment, and visit intentions. International Journal of Hospitality Management. 2016;59:60-71.

(38) Sharma S, Wagle A, Sucher K, Bugwadia N. Impact of point of selection nutrition information on meal choices at a table-service restaurant. Journal of Foodservice Business Research. 2011;14(2):146-61.

(39) Yeh MC, Ickes SB, Lowenstein LM, Shuval K, Ammerman AS, Farris R, et al. Understanding barriers and facilitators of fruit and vegetable consumption among a diverse multi-ethnic population in the USA. Health Promot Int. 2008 Mar;23(1):42-51.

(40) Lucan SC, Barg FK, Karasz A, Palmer CS, Long JA. Concepts of healthy diet among urban, low-income, African Americans. J Community Health. 2012;37(4):754-62.

(41) Dickson‐Spillmann M, Siegrist M. Consumers’ knowledge of healthy diets and its correlation with dietary behaviour. Journal of Human Nutrition and Dietetics. 2011;24(1):54-60.

(42) Hamelin A, Lamontagne C, Ouellet D, Pouliot N, O'brien HT. Healthful eating: beyond food, a global concept. Canadian Journal of Dietetic Practice and Research. 2010;71(2):e21-7.

(43) Bisogni CA, Jastran M, Seligson M, Thompson A. How people interpret healthy eating: contributions of qualitative research. Journal of nutrition education and behavior. 2012;44(4):282-301.

(44) Center for Public Health Nutrition. Working to improve nutrition, physycal activity and health in our communities [Internet]. 2017. Available from: http://depts.washington.edu/uwcphn/.

(45) Grotto D, Zied E. The standard American diet and its relationship to the health status of Americans. Nutrition in Clinical Practice. 2010;25(6):603-12.

(46) Probst L, Houedjofonon E, Ayerakwa HM, Haas R. Will they buy it? The potential for marketing organic vegetables in the food vending sector to strengthen vegetable safety: A choice experiment study in three West African cities. Food Policy. 2012 6;37(3):296-308.

(47) Reinders MJ, Huitink M, Dijkstra SC, Maaskant AJ, Heijnen J. Menu-engineering in restaurants-adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment. International Journal of Behavioral Nutrition and Physical Activity. 2017;14(1):41.

(48) Hood C, Martinez A, Meinen A. Promoting healthy food consumption: a review of state-level policies to improve access to fruits and vegetables. WMJ. 2012;111(6):283-6.

(49) Abubakar I, Tillmann T, Banerjee A. Global, regional, and national age-sex specific all-cause and cause-specific mortality for 240 causes of death, 1990-2013: a systematic analysis for the Global Burden of Disease Study 2013. Lancet. 2015;385(9963):117-71.

(50) Micha R, Shulkin ML, Peñalvo JL, Khatibzadeh S, Singh GM, Rao M, et al. Etiologic effects and optimal intakes of foods and nutrients for risk of cardiovascular diseases and diabetes: Systematic reviews and meta-analyses from the Nutrition and Chronic Diseases Expert Group (NutriCoDE). PloS one. 2017;12(4):e0175149.

(51) Gobierno de Colombia. Guías Alimentarias Basadas en Alimentos para la población colombiana mayor de 2 años. Instituto Colombiano de Bienestar Familiar and FAO. 2015.

(52) American Cancer Society. Eating at fast food, full service restaurants linked to more calories, poorer nutrition. 2014.

(53) Wu HW. Unsavory choices: The high sodium density of US chain restaurant foods. Journal of Food Composition and Analysis. 2015;40:103-5.

(54) Urban LE, Roberts SB, Fierstein JL, Gary CE, Lichtenstein AH. Temporal trends in fast-food restaurant energy, sodium, saturated fat, and trans fat content, United States, 1996-2013. Prev Chronic Dis. 2014;11(12).

(55) Notice of Intention to Amend Article 81.50 of the New York City Health Code [Internet]. 2007. Available from: https://www1.nyc.gov/site/doh/about/hearings-and-notices/official-notices-archive-06-07.page.

(56) Moran AJ, Ramirez M, Block JP. Consumer underestimation of sodium in fast food restaurant meals: Results from a cross-sectional observational study. Appetite. 2017;113:155-61.

(57) Sisnowski J, Street JM, Braunack-Mayer A. Targeting population nutrition through municipal health and food policy: Implications of New York City’s experiences in regulatory obesity prevention. Food Policy. 2016 1;58:24-34.

(58) Kelly PM, Davies A, Greig AJ, Lee KK. Obesity Prevention in a city state: lessons from New York city during the Bloomberg administration. Frontiers in public health. 2016;4.

(59) Hawkes C, Jewell J, Allen K. A food policy package for healthy diets and the prevention of obesity and diet‐related non‐communicable diseases: the Nourishing framework. Obesity reviews. 2013;14(S2):159-68.

(60) Roberto CA, Swinburn B, Hawkes C, Huang TT, Costa SA, Ashe M, et al. Patchy progress on obesity prevention: emerging examples, entrenched barriers, and new thinking. The Lancet. 2015;385(9985):2400-9.

(61) Gorski MT, Roberto CA. Public health policies to encourage healthy eating habits: recent perspectives. Journal of Healthcare Leadership. 2015;7:81-90.

(62) Red de Información, Comunicación y Educación Alimentaria y Nutricional para America Latina y el Caribe [Internet]. 2013. Available from: http://www.fao.org/red-icean/temas/ambiente-alimentario/es/.

(63) World Bank. The growing danger of non-communicable diseases. Acting now to reverse course. The World Bank. 2011.

Publicado

2019-12-31

Cómo citar

Díaz-Beltrán, M. D. P., & Caicedo-Ortiz, P. N. (2019). Promoción de alimentación saludable en restaurantes: investigación cualitativa de estudio de casos colombianos. Revista Española De Nutrición Humana Y Dietética, 23(4), 240–251. https://doi.org/10.14306/renhyd.23.4.743